Monkey Shoulder Smokey Monkey

Monkey Shoulder is a blend from three Speyside distilleries, whose identities aren't fully confirmed (likely Balvenie, Glenfiddich, and Kininvie). It's a great dram on its own, and as a bartender, I use it extensively in whisky cocktails. I'm hoping Smokey Monkey will offer similar versatility, adding an extra smoky dimension to classics like Rob Roy, Blood and Sand, and Whisky Mac. The whiskies in the blend are also not definitively confirmed (likely Balvenie, Glenfiddich, and Ailsa Bay), based on my understanding. I first tasted this dram in March before its official August release, but wasn't in a condition to write notes then. Today, I've acquired more and was not let down! Nose: An initial light, dusty medicinal peat, supported by rich butterscotch, smoky brine, and a touch of dried stone fruit. Palate: Coats the mouth, with initial citrus notes followed by butterscotch and toffee, then finishing with a light smoky peat. Finish: A developing finish, starting with creamy butterscotch, then building into spicy citrus notes, ending dry and smoky. Verdict: I am not disappointed; it's easy to drink and very approachable, yet offers significant complexity. The citrus notes perfectly complement the subtle coastal smoke. I believe it's ideal for those new to smoky whiskies and I'm eager to experiment with it in cocktails, as I'm confident it will perform excellently.

Monkey Shoulder is a good, inexpensive blended malt. It's typically around $30 in duty-free shops and is a mix of Glenfiddich, Balvenie, and Glenkinchie. Smokey Monkey is the peated variation of the original. Bottled at 40% ABV. On the nose, it's pleasant. Burnt sawdust; fresh tennis balls. It has an aged feel. A field of cows. Haystack. Pungent but appealing peat. On the palate, it's also standard good. Hay, vanilla water. Very salty; stings the tongue for a 40% ABV. Mineral and rocky. A second taste brought vanilla ice cream and coconut milk. Aftertaste is barbecue-like. Very salty, like an over-salted piece of meat. The last sip evoked burnt sawdust and scorched grass. Overall, I consider this a good whisky. I'm certain it's affordable and can be an excellent introduction to peated whiskies. Some unusual notes are always welcome, and for 40% ABV, it offers considerable complexity. It won't revolutionize your experience, but it won't ruin it either. My rating is 82 out of 100.

While I usually appreciate the standard Monkey Shoulder, I hadn't yet tried its smokier counterpart. It's not widely available, primarily offered in bars and hotels for cocktails or neat consumption. It's unofficially a triple malt blend of The Balvenie, Glendfiddich, and Aisla Bay, though this isn't confirmed. I now have a bottle and was quite eager to try it. On the nose, I detected some medicinal peat notes, which reappear on the palate, but it soon reveals sweetness. Hints of stone fruit and licorice are present. Some aeration might lessen the initial medicinal taste. In the finish, I truly enjoyed the gentle, sweet smokiness. Given my positive experience with the original Monkey Shoulder, my expectations were quite high for this one, and it met them. I rate it 3.25!

This is a good Speyside smoked whisky. It's not for peat whisky enthusiasts, but it does possess a smoke flavor. You can't compare it to Talisker 10 or Bowmore 12 because it's a Speyside whisky. It's sweet, and the smoke is present, but it remains a Speyside whisky. If you enjoy peat/smoke, you likely prefer Island/Islay whiskies, and this one isn't for you. If you're new to peat/smoke whisky, it's better to try Ardmore or Jura 10 first. Nevertheless, this is a good whisky. (I'm not a fan of Smokey Monkey; I believe you can find better whiskies for a similar price in the UK). Overall, it's a good spirit that goes down quite easily.

Doesn't justify its cost. It's a blend of sweet and smoky notes, and I found the taste unpleasant, with a medicinal quality. The original, non-smoky version is superior. If you're seeking a smoky flavor akin to a particular black label, approach with caution, as you might be let down.

The nose has smoke, brine, and peat, with the sweetness of cured meats. The palate is very smoky, and this is where it falls short because that's the only flavor I detect. The finish is medium and predominantly smoky.