Each year it seems that research shows more and more supposedly human traits, are also found in animals. Tool use, language, names, etc. But so far, whiskey seems to be safe.
As one of the few remaining whisky distilleries in the world still using manual mixing techniques during the production process, Monkey Shoulder makes a rich and uniquely flavorful blend. This hands-on turning of the barley was once known to cause a temporary ailment for which this whisky is named. Monkey Shoulder has adopted the same time-tested techniques under better working conditions—and without the risk of injury—to create their signature triple malt Scotch whisky. The spirit has been available in its native U.K. for some time, but just recently launched in the U.S. in January 2012.
The first distillery to produce a triple malt scotch, Monkey Shoulder blends a trio of fine Speyside single malts—Glenfiddich, Balvenie, Kininvie. Once selected, the malts are left to mature in bourbon casks for a length of time only the “malt master” knows. This process lends the whisky subtle, but distinct smokey notes of oak that compliment the spirit’s naturally sweet vanilla and brown sugar flavors. Each batch contains just 27 individually taste-tested casks to keep quality consistently up to grade.
