Definitely worth a taste, perhaps not the purchase of a bottle. Short and dry finish, with the mineral and vegetal notes driving the evocations of nuts, spices and a slight salty accent.įor the purpose for which it is made, all in all it’s quite drinkable, and it’s certainly more enjoyable than other cheap blends on the market, which might justify its price. The texture is light as expected, but not evanescent. The mineral/vegetal vein also grows, with malt, vanilla and honey relegated to the background. Monkey Shoulder puts the fun back into whisky drinking with a flavour which works well with mixers and cocktails. The same evocations can be found on the palate, although with less vigour, with nuts and spices (to which black pepper and ginger are added) tending to take over, leaving the fruit in the background, expressed more in the citrus notes. The Last Taste of Summer Days With summer days almost gone and the touches of autumn approaching, enjoy some of the last summer sunsets outside with a Monkey Colada. Nuts (almonds, walnuts), honey and nutmeg form the backdrop, all traversed by a bright malt note, tending towards yeasty bread. On the nose, the speysider nature is clearly evident, with flowers and fruit emerging from the glass in a fruit salad of peach, apricot, apple, pear, heather, hyacinth and a drop of grapefruit. There is also a peated version, which will pass through these pages sooner or later. There are few burning ingredients, so the taste sensations are not dulled for a long time. The vocation is mixology, so it’s not a product designed for straight drinking, but it’s still interesting to know what goes into a cocktail. The taste is sweet, and a little caramel. The name is inspired by the hunchbacking to which the malting workers were subjected, who had to constantly bend their backs to turn the barley on the floor.ĭon’t be mislead by the wording on the label ‘batch 27’, as it doesn’t indicate the increasing batch numbering but refers to the use of twenty-seven casks to create the blended in its initial recipe. In doing so, Monkey Shoulder has become that favourite of mixologists and whisky-enthusiasts the whole world over. Originally it was created to elevate whisky-based mixed drinks to a new level. Every now and then it’s pleasant (as well as educational) to take a break from more or less important bottlings to sample ‘mass’ products, returning to the roots of this blog whose intent has always been to offer a sort of library dedicated to all whiskies, from the most emblazoned to the most common.Īpproaching a blended malt (therefore made from single malts only) born in 2003 on behalf of William Grant & Sons, created by Brian Kinsman initially with whiskies from Balvenie, Glenfiddich and Kininvie, while today it’s declared as a generic vatting of Speyside scotch, in first-fill ex-Bourbon casks. Monkey Shoulder has been changing the face of the blended malt whisky industry since 2003.
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