New ‘experimental’ whiskies unveiled for Johnnie Walker

Johnnie Walker Blenders' Batch

Two new whiskies are being launched for Johnnie Walker as part of a new experimental collection under the name of Blenders’ Batch.

The series has been created to celebrate the craftsmanship and skill of world-class scotch blending, starting with Blenders’ Batch Espresso Roast and Rum Cask Finish – both available in the on-trade and off-trade from October.

They have been developed and refined over the last 10 years in a collaboration between Johnnie Walker master blender Jim Beveridge and his team of blenders alongside bartenders and whisky influencers around the world.

Johnnie Walker Blenders’ Batch Espresso Roast is described as an intense whisky with notes of rich coffee and dark chocolate. Made using heavily roasted barley, the blend is infused with roasted malt and spicy wood hints.

Headed up by Aimée Gibson, one of the new generation of Johnnie Walker blenders, Espresso Roast was inspired by her mission to make scotch the spirit of choice among more consumers.

The blend has been steered by leading flavour and coffee expert James Hoffman, supported by industry figures including Johnnie Walker ambassador and award-winning bartender Ali Reynolds and backed with guidance from bartender Ryan Chetiyawardana of London bars Dandelyan and Super Lyan. At 43.2% ABV, the 50cl bottle has a recommended price in retail of £30.

Johnnie Walker Blenders’ Batch Rum Cask Finish represents 10 years of experiments carefully conditioning scotch in casks that previously held rum. Inspired by whiskies originating from distilleries in Speyside and the Lowlands of Scotland, it hints at the flavour of Caribbean rum, with a distinctly smooth texture.

Chris Clark, Johnnie Walker expert blender, was responsible for rum quality at Diageo for 16 years and contributed his extensive knowledge and curiosity for merging rum and scotch to developing Rum Cask Finish. At 40.8% ABV, it also comes in a 50cl bottle with a recommended price in retail of £30.

Ali said: “Blenders’ Batch paves the way for crafting truly exceptional cocktails and unlocks a wealth of opportunity for both the bartender and consumers. Blenders’ Batch is all about perfecting flavours by getting the balance right.

“Both new variants have been crafted by leading taste influencers who’ve shared years of expertise to now offer discerning whisky drinkers and those new to the spirit the chance to discover and explore whisky at its best.”

Both whiskies are being recommended for using in cocktails.

Steel Drum Cooler
40ml Johnnie Walker Blenders’ Batch Rum Cask Finish
20ml Velvet falernum
20ml Lemon juice
30ml Pineapple juice
20ml Soda water
A slice of pineapple and ginger to garnish
Muddle a two-inch slice of ginger root in a glass. Shake the ginger with the whisky, velvet falernum, lemon juice and pineapple juice. Strain into a highball glass. Add the soda water. Stir and garnish with a slice of pineapple and ginger.

The Espresso Roast Speciality
40ml Johnnie Walker Blenders’ Batch Espresso Roast
20ml Premium coffee liqueur
20ml Sweet vermouth
Lemon zest
Lemon twist and truffle oil to garnish
Fill a mixing glass with ice. Stir the whisky, liqueur, vermouth and lemon zest together. Strain into a coupette and garnish with an elegant lemon twist. Finish with a single drop of truffle oil in the centre of the liquid.

Previous Stir it up with London Cocktail Week
Next Calling bourbon lovers, vermouth lovers and cocktail lovers: the Buffalo Bourbon Empire is back