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It’s no secret that the three malt components that form Monkey Shoulder’s smooth, malty, and fruity character are derived from William Grant’s three Speyside distilleries: Balvenie, Glenfiddich, and Kininvie. The malts, which are matured in first-fill ex-Bourbon casks, are vatted together in small batches for up to six months before bottling at 40% ABV.
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