The term 'monkey shoulder' is a reference to a condition that malt men sometimes picked up while working long shifts, turning the barley by hand. The work would temporarily cause their arm to hang down a bit like a monkey's so they nicknamed it 'monkey shoulder'.
Monkey Shoulder is the world's first "triple" malt—a blend of malt whiskies from three of Speyside's distilleries: Glenfiddich, Balvenie, and Kininvie. There's not a single drop of grain whisky in our Monkey Shoulder, and the chosen malts mature in first fill ex-bourbon casks. The three Speyside malts are then blended together in a small marrying tun where they hang out making eyes at each other for anything from three to six months.
The result is a smooth, creamy, supple, and very malty Scotch which works superbly well neat, over ice, or in whisky cocktails (where it really excels). (from Monkey Shoulder)