MONKEY SHOULDER 1L

The name Monkey Shoulder might sound funny, but it has a history in whisky making. The maltmen who used to turn the barley would take long shifts, using their dominant arm significantly while working. At the end, their shoulders would droop on one side, an ailment that became known as “Monkey Shoulder.” Today, nobody working at Monkey Shoulder actually has the affliction, though the barley still gets turned by hand. Working conditions are much better than they used to be. The name sounds cool and harkens back to the old whisky making days.

Monkey Shoulder tastes delicious neat, with a splash of water, and on the rocks. It stands out in mixed drinks, too, given its orange and vanilla flavors with a bit of spice. Try it in a Rob Roy or a Blood and Sand to impress your palate and your friends.