Johnnie Walker Black Label
Johnnie Walker Black Label. Since I first started drinking scotch, I’ve had a deep dislike for Diageo’s Johnnie Walker blended scotch line. It reflects the polar opposite of artisanal, hand-crafted, small-batch spirits and factory mass-produced, lowest-bidder, penny-squeezing corporate swill in my opinion. Quality and greed, in my opinion, cannot coexist in the same producer. if it’s whisky, wine, cheese, or furniture. Diageo has claimed publicly that, because blended whisky like Johnnie Walker generates the majority of its considerable global sales, it would gladly shut down its high-cost, low-margin single malt bottlings and concentrate solely on dumping vats of malt into vats of grain for blends if it could. That does not sound like a business in my opinion. devoted to delivering a high-quality product to a discerning customer
More About Johnnie Walker Black Label Scotch Whisky
Interested in delivering a high-quality product? That said, since this blog is about testing whisky’s taste (not just its politics), I figured it was about time I took a closer look at the quintessential Johnnie Walker whisky: the Black Label. This is a regular blend of undisclosed percentages of malt and grain whiskies, both of which are at least 12 years old, and represents about 130 million liters of annua and reflects annual sales of about 130 million liters (this is an old statistic from 2005 that includes all Johnnie Walker blends – this information is surprisingly difficult to find online). To put it another way, they make a LOT of it, and it sells like hotcakes all over the world. The malts that make up Johnnie Walker (along with 36 other malts and grains in varying proportions) are: Talisker, Cardhu. Johnnie Walker Black Label
Okay, good, it’s not all that bad. It has a good floral fragrance, a clear taste, and a pleasant bitterness on the finish. However, there are two big drawbacks: To begin with, it was obviously blended to be bland and uninteresting (the industry euphemism is “consistent”). There’s peated malt in here, but it’s so thin that it just tastes like a fine layer of stale bread. Ashes. The florals would be more fascinating if they weren’t drowned out by a cerealy grain wash. Second, the grain component is prominent and does not blend well with the malts. On the palate, it has some good heft and body, as well as a hint of creaminess, but its youth – 12 isn’t bad – and lack of consistency can be detected in the vodka notes on the tongue. It would be, to be honest.