Once upon a time, all of Scotland’s malt whisky distilleries malted their own barley. The wet grain from the steep would be spread over a stone floor for a week to begin germination, and it had to be turned regularly to prevent the little rootlets from matting together. Malt men would march up and down flipping the grain over their shoulders with malt shovels, known as shiels. Some developed repetitive strain injury causing one arm to hang low like a monkey’s.

In 2005, long after anyone had wielded a shiel in earnest, Monkey Shoulder was released as a hip new brand of Scotch from the house of William Grant & Sons.

In this particular evening Callum Rixson will be talking us through the modern whisky drinks serving us some delicious drams of Monkey Shoulder alongside some beautiful cocktails.

Monkey Shoulder Original
Smokey Monkey
Fresh Monkey

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