He always chooses the right combination of casks for every batch he makes, ensuring each one is deliciously smooth and rich as the last.Ī Threesome is Better than a Onesome: The three Speyside malts are then blended together in a small marrying tun where they hang out making eyes at each other for anything from three to six months. And then, there's Brian Kinsman our new who's our Master now. Our own coopers repair these ex-bourbon casks so that they impart a smooth and mellow vanilla flavour into the resting malt whisky. Why's it so mellow? Well, for starters, there’s not a single drop of grain whisky in our Monkey Shoulder, and the chosen malts mature in first fill ex-bourbon casks. Making Monkey Shoulder: One day, our legendary Malt Master David Stewart decided to create the world’s first 'triple' malt, by combining single malts from three of Speyside’s finest distilleries. Today, the name Monkey Shoulder lives on as an affectionate tribute, to honour the hard graft of all the maltmen past and present. Whilst our maltmen are among the few who still turn the barley manually, working conditions have changed which means this injury has been consigned to the past. It had a tendency to cause their arm to hang down a bit like a monkey’s, so they nicknamed it 'monkey shoulder'. It’s a reference to a condition that maltmen sometimes picked up while working long shifts, turning the barley by hand. "The term 'monkey shoulder' harks back to our whisky making heritage.
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