Where To Buy Monkey Shoulder Whiskey
The name is derived from a repetitive strain injury suffered by distillery workers after years of scooping barley on the malting floor. This is emphasized by a fantastic-looking metal adornment representing three monkeys on the bottle's shoulder. The term Monkey Shoulder carries on as a heartfelt homage to the arduous work of all maltmen ancient and current.
where to buy monkey shoulder whiskey
The term 'monkey shoulder' harks back to the distillery's whiskey making heritage. It's a reference to a condition that maltmen sometimes picked up while working long shifts, turning the barley by hand. It had a tendency to cause their arm to hang down a bit like a monkey's, so they nicknamed it 'monkey shoulder'.
Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning. Others agree it tastes like 07 wearing a tuxedo wetsuit. If you haven't tried either yet but want a handy little cheat sheet to check out, here you go- but remember it's completely up to you, what you think it tastes like. The term 'monkey shoulder' harks back to our whisky making heritage. It's a reference to a condition that maltmen sometimes picked up while working long shifts, turning the barley by hand. It has a tendency to cause their arm to hang down a bit like a monkey's, so they nicknamed it 'monkey shoulder'.
Depending on the origin, Whisk (e) y comes in a wide variety of styles, from sweet American bourbon, caramel and vanilla to the single salty and peat-rich malt from Scotland. Although production methods vary widely, all whiskeys are made by distilling beer from a grain such as barley, corn, wheat or rye. After the distillation process is finished, the new pure alcohol is transferred to wooden barrels where it matures. This process can take up to thirty years or more. Alexander Fleming, the Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today, single malt Scottish whiskeys are appreciated by enthusiasts and aficionados around the world for their rarity, age and complexity. By definition, they must be produced in Scotland, in a single distillery, and made entirely from barley for malt in a distillation still. The appearance, aroma and taste of single malt Scotch whiskey can vary widely, depending on whether it was produced in the Highlands, Lowlands, Speyside, Islay or Campbelltown regions.
Monkey Shoulder is a blended malt Scotch whiskey produced in Dufftown, Speyside, by William Grant & Sons. It is designed for use in cocktails, which is an unusual practice for mixed malts. Three single malt factories were originally used: Balvenie, Glenfiddich and Kininvie. It is currently a combination of an undisclosed number of unnamed Speyside distilleries. Whiskey ingredients are matured in prime bourbon barrels. They are stored together in a vat for six months and then bottled with 40% ABV. Smokey Monkey is a soggy option created at the request of the bar staff. Though very modern in style, Monkey Shoulder owes its name to the historic state the malt workers found themselves in (aka frozen shoulder). After a long day with a barley shovel, his arms dangled at his sides like monkeys.
Well, in the traditional malt whisky making process, malted barley is turned by hand by malt men using large heavy malt shovels. Years ago, some malt men would develop a strain injury which had a tendency to cause their arm to hang down a bit like a monkey's, so they nicknamed it 'monkey shoulder'. Thankfully, the condition no longer exists but we're still proud to honour our whisky heritage. 041b061a72