Monkey Shoulder is a blend of three Speyside distilleries, that are not 100% confirmed *Cough* Balvenie, Glenfiddich and Kininvie *Cough*. A great dram on its own, but as a bartender I use it as a base in a shed load of whisky based cocktails, so I’m hoping Smokey Monkey will have the same attributes. As well as adding an extra smokey layer to well know classics such as Rob Roy, Blood and Sand, Whisky Mac etc. As for the whiskies in the blend, they haven’t been 100% Confirmed *Cough* Balvenie, Glenfiddich and Ailsa Bay *Cough* from what I can gather anyway. I first tried this dram in March before its official release in August, at the time I wasn’t in any state to be writing tasting notes. But today I have got my hand on some more and I was not disappointed! Nose An initial light dusty medicinal peat, backed up by rich butterscotch, smokey brine with a hint of dried stone fruit. Palate Coating mouthfeel, with initial citrus notes followed by butterscotch, toffee and then follows up with light smokey peat towards the end. Finish A building finish, with the creamy butterscotch first then building into spicy citrus notes, the end dry and smokey. Verdict Well, I’m not disappointed, easy drinking, very accessible while still having a lot going on. The citrus notes complement the light coastal smoke perfectly. I think it will be perfect for first-time smokey whisky drinkers and as for cocktails I’m looking forward to trying it out, I’m pretty sure it is going to work perfectly.