Espresso Roast and Rum Cask finish, the latest releases in Johnnie Walker’s experimental Blenders’ Batch Series, have arrived in Australia.
According to Diageo, both of the limited-edition whiskies were designed with bartenders and whisky enthusiasts in mind, to form the cornerstone of exceptional cocktails.
The new blends were launched at a trade event attended by some of Sydney’s top bartending talent at Brewtown Newtown yesterday, where they were guided through a series of workshops by Simon McGoram, Diageo’s National Whisky Ambassador, and Stuart Morrow from the Baxter Inn.
The new whiskies have been crafted by a small team of 12 passionate and skilled blenders, under the expert guidance of two-time Master Blender of the Year Jim Beveridge.
Aimée Gibson, Johnnie Walker blender, has led the creation of Johnnie Walker Blenders’ Batch Espresso Roast (43.2% ABV), which she describes as a “deliciously rich, smooth and meticulously crafted blended Scotch with punchy notes of rich coffee and dark chocolate.”
The blend is the result of Gibson’s experiments using an inventory of whiskies distilled using barley roasted “more heavily than ever before”.
The whiskies have been matured in a combination of rejuvenated casks and first-fill Bourbon casks; according to Gibson, her goal “was to make whiskies that can be enjoyed by people with a range of taste preferences, especially by those who might think that whisky isn’t for them.
“To create this whisky, I drew upon almost 200 years of whisky-making experience at Johnnie Walker and took inspiration from some of the world’s best bartenders to explore a new world of flavour.”
Johnnie Walker Blenders’ Batch Rum Cask Finish (40.8% ABV) is the result of 10 years of experiments by blender Chris Clark.
A blend of whiskies from Speyside and the Lowlands, it’s been finished in casks that previously held Caribbean pot still rum which awakened intense fruit notes.
Johnnie Walker Blenders’ Batch Rum Cask Finish is a smooth, spicy and sweet blended Scotch that was borne out of one of the hundreds of ongoing experiments that the Johnnie Walker blending team has in development at all times.
Clark said: “Unforgettable drinks experiences are what elite mixologists strive to achieve when perfecting cocktails and it’s what Aimée and I, as blenders, have at the forefront of our thinking when experimenting and creating exciting new whiskies.”
Commenting on the growth of whisky in the Australian market, Head of International Brands at Diageo, Jonathan Morgan said:
“Ever since John Walker, the Johnnie Walker Master Blenders have been innovators and experimenters, pursuing fantastic liquids to delight the millions who enjoy Johnnie Walker around the world. This legacy lives on today and the Blenders’ Batch experiments open the door to discovering even more possibilities in flavour and quality. We’re proud to share the latest flavour expressions.
“Premium blended whisky sales in Australia have seen a jump of 7.5 per cent in the last year which shows the growth and opportunity in this market.”
The limited-edition Johnnie Walker Blenders’ Batch Rum Cask Finish and Johnnie Walker Blenders’ Batch Espresso Roast will be available in the Australian on-premise from the end of October 2017.
