Whiskey Wise Reviews Monkey Shoulder
In this first Whiskey Wise installment from New York Whiskey Club, founder Sarah Bronilla introduces a recent addition to the US whiskey market and gives some insight on how not to make a monkey of yourself.
Being the drink of gentleman over which World history has been written, not knowing your whiskies can be a monkey on your societal back. Plainly put, you can look like an uncultured ass. Like art, knowing what you like personally goes a long way. However, knowing a little about a lot goes socially further.
Scotch is the oldest of whiskies, its first written reference being in 1495. From ancient Gaelic, the modern name whisky translates to “water of life”. To be labelled as Scotch it must be produced in Scotland and aged in oak barrels for at least three years.
One of today’s finest and most accessible Scotch’s is Monkey Shoulder, uniquely blended from a trio of premium Speyside single malts – Glenfiddich, Balvenie, Kininvie. Monkey Shoulder allows even the uninitiated experience a refined Scotch that is easily enjoyed, being slightly sweeter and less smoky than your average whisky.
“We all know a threesome is better than a onesome and Monkey Shoulder is a blend of three amazing Speyside single malts. In taste, it’s richer than a traditional blend yet more approachable than a single malt, perfect for cocktails or legendary just on the rocks” says Brand Ambassador, Freddy May. But where does it fit on the bar – “I like to think of Monkey Shoulder as the naughty nephew of Scotch. It’s cheeky, but not in an insolent child way. More of a saucy, audacious, bold kind of way.”
As a quality blend of great value for the price, Monkey Shoulder is perfect for the home liquor cabinet. Not only will the highland bottle design impress, with its comparison in flavor to America’s bourbon it becomes an ideal entry-level whisky that your guests can enjoy.
Better to have a smooth Monkey Shoulder than an uncultured monkey on our back.
In history, when turning the malting barley with a shiel (wooden shovel), malt men would develop a strain called “monkey shoulder” for which this whisky is named. Monkey Shoulder is one of the few remaining whisky distilleries still using manual mixing techniques during the production process.
Not all whiskies need to be drunk neat. Given its slightly sweet personality, Monkey Shoulder is best enjoyed with a single large ice cube to distinguish the three different malts.