At our home in Scotland, a team of 12 Johnnie Walker expert blenders are conducting over 100 experiments that push the boundaries of taste and flavour. It’s experiments like these that helped create the icon that is Johnnie Walker Black Label more than a century ago.
Overseen by Jim Beveridge, our Master Blender, this small team continue to explore new flavour combinations and techniques that will excite new and seasoned whisky lovers alike.
Introducing Johnnie Walker Blenders’ Batch Espresso Roast; the result of an experiment led by blender Aimée Gibson, which involved distilling whiskies with barley roasted more heavily than ever before.
This experiment created a malt with incredibly rich, dark chocolate notes. This unusually intense flavour was then balanced with other whiskies matured in rejuvenated casks to add a light spiciness and first fill Bourbon casks ensured a subtle vanilla sweetness. The end result is Johnnie Walker Blenders' Batch Espresso Roast, a rich Scotch blend, with a deep warmth and confidently punchy notes of rich coffee and dark chocolate that works brilliantly served neat in an espresso cup.
We gathered the world’s finest flavour experts together in Scotland to help us bring to life the exciting flavours in this new blend. James Hoffmann, an expert coffee roaster, and some of the world’s leading bartenders experimented with Johnnie Walker Blenders’ Batch Espresso Roast to create their own perfect serves.