You gotta love a whisky named after a joint disorder caused by repetitive stress from making said whisky. Monkey Shoulder (the drink, not the disorder) isn’t available stateside. It’s made from three Speyside single malts (Glenfiddich, Balvenie, and Kininvie) that are matured in specially chosen Bourbon casks until just the right time.
The end product is a tangy whisky with a hint of citrus and honey. It’s sweet with a slight spice (cinnamon and nutmeg) and hints of oak throughout.
If you’re looking to try a smooth, yet complex and full-flavored whisky, hop across the pond and try to sneak a bottle back on your return flight.