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 developed an 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.

A blend of some of the finest single malts in Scotland's Speyside region, known for incredibly soft, smooth and sweet whiskies. A bit of malty character, lots of vanilla, then that fruity-floral aspect achieved by never blending more than three whiskies at a time, lending it the unique 'triple-malt' classification. The end product is a combination of 27 casks reflecting 6- to 12-year-old sauce. Embrace it as both a mixer in cocktails and served on the rocks.
— Distiller's notes