The three malt components that form Monkey Shoulder’s smooth, malty and fruity character were once derived from William Grant’s three Speyside distilleries: Balvenie, Glenfiddich and Kininvie. Nowadays the recipe is a closely guarded secret, featuring an undisclosed combination of ‘different’ Speyside single malts.

The whiskies, which are matured in first-fill ex-Bourbon casks, are vatted together in small batches for up to six months before bottling at 40% abv.