Monkey Shoulder is a Scottish blend to which no grain whisky is added at all. One uses three different single malt Speyside whiskies to arrive at Monkey Shoulder. The resulting blend is left to rest in smaller casks for 3 to 6 months to create a beautiful unity of flavour, where harmony is the key word. The name ‘Monkey Shoulder’ refers to a condition that used to be common among whisky makers. Because they spent many hours doing the same heavy movement - turning over malt manually - one arm would droop a bit more, giving rise to the term ‘monkey shoulder’. Monkey Shoulder is matured only in ex-bourbon casks restored by its own ‘Coopers’. Delicious pure or with a cube of ice, but also a perfect base to build different cocktails with. Vanilla aromas thanks to bourbon maturation. Perfect value for money. Smooth and pleasant to drink em a pleasant aftertaste. An accessible whisky at a super competitive price.