Introducing the limited release Johnnie Walker Blue Label Elusive Umami, inspired by one of the world’s most hard-to-define and alluring profiles; umami. A partnership of two masters of their craft; whisky making with Master Blender Emma Walker and creative gastronomy, with Chef Kei Kobayashi who brings a unique craftmanship and flair to his cuisine – like the rarity and craft that goes into making every bottle of Johnnie Walker Blue Label.
Chef Kei Kobayashi
Only one in 25,000 casks succeeds in bringing this elusive character to life. Johnnie Walker Master Blender, Emma Walker and Chef Kei Kobayashi handpicked whiskies like they were ingredients - from salty, smoky notes to savoury, meaty flavours. The result? An expertly blended, liquid encapsulation of the enigmatic taste of umami.
This boundary pushing innovation in whisky is balanced with sweet and savoury flavours, with notes of blood oranges and red berries, with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet, fruit finish.
Oscietra Caviar has been chosen for its undeniable concentration of umami and mineral character. The cleanliness of the caviar, in partnership with the whisky, compliments and elevates one another. Johnnie Walker Blue Label Elusive Umami displays rich caramelised miso notes, including tropical top notes of grilled pineapple, rich cacao and blackberry tannin. This finishes with a cleansing mineral salinity. Creamy and slightly briny caviar matches the whisky perfectly, as the inherent cacao and dark fruit tannin in the whisky pair with the savoury nature of the caviar.
Enjoy a spoon of Oscietra Caviar, ensuring the caviar coats the palate. Once swallowed, take a small sip of the whisky, let that intermingle with the flavours of the caviar, take 10-15 seconds to reflect on the waves of flavour on the palate and savour slowly. Repeat in this order, responsibly.
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This is just the first step to a whole new whisky experience. We're glad to have you on board. Keep walking.
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