Like there wasn’t enough exciting stuff happening in Mexico City at the World Class global finals, Johnnie Walker picked the occasion to unveil three new additions to its experimental Blenders’ Batch range.
The link to Diageo’s massive cocktail comp final is the emphasis that’s been placed on cocktails and mixability when creating these three new whiskies.
They’re the result of the work of 12 blenders at Johnnie Walker, under the watchful eye of master blender Dr Jim Beveridge.
Together they’ve created Johnnie Walker Blenders’ Batch Wine Cask Blend, Johnnie Walker Blenders’ Batch Rum Cask Finish and Johnnie Walker Blenders’ Batch Espresso Roast.
‘An unforgettable drinks experience is always the end goal,’ explained Johnnie Walker blender Aimée Gibson, who was in charge of developing the Wine Cask Blend, the culmination of an experiment originally created by Beveridge.
‘It is what elite mixologists strive to achieve when perfecting cocktails and it is what we, as whisky makers, have at the forefront of our thinking when experimenting and creating exciting new blends.’
‘Our blenders are given free rein to take inspiration from anything and everything around them when making whisky: experiences they’ve had, personal passions, sounds, and flavours,’ said Beveridge. ‘Their passion drives them to challenge the whisky-making status quo and to tap into other flavour cultures to create the best possible flavour combinations for all of our blends, every day.’
Wine Cask Blend will be the first of the three to be released, available from September in selected countries.
Johnnie Walker Blenders’ Batch Rum Cask Finish and Johnnie Walker Blenders’ Batch Espresso Roast will follow in October, debuting in top-end on-trade around the world.
Meanwhile, in the World Class final, the UK’s Jamie Jones made it through to the final 10, but was sadly knocked out in the next round, before Canada’s Kaitlyn Stewart crushed the competition to take the Diageo Reserve World Class crown in 2017.