TOB Magazine

Meet Monkey Shoulder, the world’s first triple-malt scotch.

Its name refers to a temporary ailment named “monkey

shoulder” that was suffered by maltmen after long, grueling

hours of turning barley by hand to make scotch whiskey.

While the scotch-making process has drastically improved

since those bygone days, Monkey Shoulder’s name pays

homage to the rich history behind this unique new spirit.

“We love to invite everyone to try Monkey Shoulder, not

only whiskey aficionados,” says Sebastien Derbomez, Mon-

key Shoulder’s U.S. ambassador. “It is a whiskey made by

an award-winning family that has been making whiskey for

more than 125 years. It’s excellent neat, or you can have it

on the rocks. We’re trying to get more people into the cat-

egory and more people drinking cocktails with whiskey in

them that uses Monkey Shoulder.”

A WHISKEY FOR A NEW GENERATION

Derbomez explains that the makers of Monkey Shoulder,

William Grant & Sons, markets this spirit as being the face

of scotch whiskey for a new generation of drinkers. For re-

tailers looking for more luxury merchandise, Derbomez says

that Monkey Shoulder is a great addition to any store shelf

due to its premium quality and affordable price.

“It’s an affordable blend of single malt,” explains Derbo-

mez, who notes that the company plays off of the name in

packaging and marketing the product. “We’ve got this one

packaging where the bottle is sitting in the middle of a cage

and the cage’s bars look forced open.”

Monkey Shoulder is one of 20,000 products carried by

The Party Source, located in northern Kentucky. In addi-

tion to a wide range of spirits, The Party Source is a Da-

vidoff-appointed merchant and has a large walk-in humi-

Monkey

Shoulder’s

Triple-Play

Appeal

The world’s first

triple-malt scotch boasts

both a rich flavor and an

interesting history.

BY ANTOINE REID

[ 92 ]

TOBACCO BUSINESS

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MAY

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SPIRITS