The Tasting Panel magazine

October 2013

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DEPARTMENT HEADER are two types of whisky drinkers in this world," he says. "Those that are interested in exploring the depths of whisky and those that are steadfast in their ways and won't change their opinion no matter what I say. I've learned that there's no sense of approaching the latter group to try and change their mind." Even as May talks about these stodgy folks that are seemingly impervious to innovation, he does so with the slyest of smiles—like that of a schoolboy who totally got away with a practical joke at the expense of the teacher. The facial expression could not help but manifest itself repeatedly over the course of two days; all it really takes is the mere mention of whisky for it to crop up ever so naturally, whether it was in front of an audience of two dozen sales reps or just chatting casually outdoors with the waters of the Pacific Ocean lapping in the background. Then again, what else would you expect from a guy who's not afraid to rock a pair of starry pink socks? Pineapple Monkey Mojito ◗ 2 oz. Monkey Shoulder Whisky ◗ 2 oz. pineapple juice ◗ ¼ oz. simple syrup ◗ 10 mint leaves ◗ 3 lime wedges ◗ Blend the whisky, pine- apple juice and simple syrup. Squeeze the lime wedges over the mixture and then add the mint leaves. Shake and strain over ice. Going Ape for a Good Whisky Freddy May shakes up a Monkey Shoulder Cocktail at The Deck in Laguna Beach. The first thing that jumps out about Monkey Shoulder is the name. While the moniker of the Scotch libation looks playful, it's actually a reference to a common injury that malt men used to get from hand-turning barley. But just because Monkey Shoulder's name is a nod to the past, rest assured that this is a forward-thinking whisky. "Monkey Shoulder represents 21st-century Scotland, May says. "It won't lead you to think of guys in kilts " playing bagpipes or painting their faces blue and yelling 'Freedom!'" Indeed, the nature of Monkey Shoulder's creation is rather progressive. The whisky is a blend of three malts that are aged in one of 27 hand-picked bourbon casks. The result is a smooth, approachable product that has the look and feel of an American whiskey. "We refer to it as the naughty nephew of Scotch whisky, May states with " a grin. "The blending of the three malts makes it a very saucy, audacious spirit to enjoy. october 2013  /  the tasting panel  /  71 TP1013_066-107.indd 71 9/23/13 10:34 PM

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