It is officially the Year of the Monkey, but for Monkey Shoulder Scotch Whisky, it’s the Year of the Monkey Shoulder.
In Chinese culture, it is tradition to welcome the New Year with festivals and celebrations as it is thought that a great start to the new year will bring a lucky, healthy, happy and prosperous year. Specifically, the year of the Red Fire Monkey will bring the opportunity for change and innovative new paths by rewarding risks, which is an exciting fortune for the Year of the Monkey Shoulder.
Monkey Shoulder is celebrating recent achievements including recognition by Drinks International as the No. 1 Top Trending Scotch whisky for the second year in a row and is looking forward to another year of growth, new opportunities and notable achievements.
Monkey Shoulder shares many of the attributes of the Red Fire Monkey, which in Chinese culture is considered to be very clever, strong, sociable and passionate – qualities that are evident with the very first sip. The rich, but exceptionally smooth 100 percent malt whisky (not a drop of grain is used) has tastes of zesty orange, mellow vanilla and spicy notes. Monkey Shoulder, named after a strain suffered by the malt men of years past, brings a clever, mischievous approach to Scotch by marrying three legendary single malts. The result is a Scotch that plays well with others – Monkey Shoulder is made for mixing.
Give the Monkey Shoulder Mandarin Mule, created by award-winning mixologist Charlotte Voisey, a mix:
Created by award-winning mixologist Charlotte Voisey
- 1 1/2 parts Monkey Shoulder
- 1/2 part Fresh Lime Juice
- 1/4 part Simple Syrup
- 2 parts Ginger Beer
- 5 Raspberries
Preparation: Muddle raspberries, add all ingredients except for ginger beer and shake well. Double strain over fresh ice and top with ginger beer. Garnish with an orange half moon.