Monkey shoulder was created when David Stewart, malt Master, decided to create the worlds first triple malt, by combining single malts from three of speyside finest distilleries.
This whisky is known for being very mellow in style. There is not a single drop of grain whisky in the monkey shoulder and the chosen malts mature in first fill ex-bourbon casks.
The coopers repair, the ex-bourbon casks so that they impart a smooth and mellow vanilla flavour into the resting malt whisky.
The new Master, Brian Kinsman, will choose the right combination of casks for every batch he makes, ensuring each one is deliciously smooth and rich as the last.
The three Speyside malts are then blended together in a small marrying tun for three to six months. Once it is ready and taste tested by Brian, this triple malt whisky gets bottled and receives its triple monkey badge.