By Annette Shailer
The world’s first ‘triple malt’ whisky, Monkey Shoulder, has been launched in Australia and will be available to the trade from March.
Made in small batches (27 casks) from three Speyside single malt whiskies from the Glenfiddich and Balvenie distilleries, it is then aged in American oak casks for a smoother, richer taste.
Slow maturation results in zesty citrus fruits mixed with spicy oak and softer, sweeter notes of honey and vanilla coming through.
Monkey Shoulder’s unusual title comes direct from the pages of malt whisky history, referring to the temporary strain suffered by distillery workers when turning the malting barley by hand.
Unlike traditional blends, Monkey Shoulder is made from 100 percent malt whisky with no grain whisky added, resulting in a rich, smooth malt flavour.
Monkey Shoulder is distributed by William Grant & Sons and will be available from March and should retail for about $49.
National Liquor News editor Amy Looker and bars&clubs editor Rebecca Harris (both seated) enjoy some Monkey Shoulder cocktails courtesy of William Grant & Sons marketing manager – blended whisky, Nathan Fisher, and Amanda Porter.