Johnnie Walker Serves Up Experimental New Bottlings

When pioneers in Whiskey get together with food and drink pioneers to explore new worlds of flavor, incredible things can occur. Scotch Whisky brand Johnnie Walker has now made it its quest to find out as part of its latest releases that make for a journey in flavor.

This new launch of three exciting new Whiskies – Johnnie Walker Blenders’ Batch Wine Cask Blend, Johnnie Walker Blenders’ Batch Rum Cask Finish and Johnnie Walker Blenders’ Batch Espresso Roast – was borne out of over 100 ongoing Scotch experiments by the brand’s small team of 12 expert blenders, and influenced by flavour cultures from around the world.


To celebrate the release of the Whiskies, Johnnie Walker has launched a series of short films lauding the blenders’ collaboration with taste pioneers such as renowned American chef Edward Lee, British barista James Hoffmann, sommelier André Mack, Caribbean culinary genius Jason Howard and some of the world’s most famed bartenders.

The films provide a behind-the-scenes look at some passionate discussions on new taste combinations, with blenders Aimée Gibson and Chris Clark meeting flavor experts and lifting the lid on the Whisky maker’s ongoing experimentations into flavor – all of which are carried out under the guidance of Master Blender Jim Beveridge at the brand’s home in Scotland.


“Our short films are a window into our endless quest for new taste experiences in Scotch”, said Johnnie Walker Master Blender Jim Beveridge, who is a two-time Master Blender of the Year International Whisky Competition (2015&2016).

Jim continued: “Johnnie Walker Blenders’ Batch Whiskies are the result of bold experiments that push the boundaries in flavor – just as Johnnie Walker Black Label did more than a century ago. Over time that experimental blend has gone on to become a true icon of Scotch all around the world.”

Aimée Gibson, who led the development of Johnnie Walker Blenders’ Batch Wine Cask Blend, added: “With these new Whiskies we wanted to make blends that can be enjoyed by all tastes, and especially by those people who might previously have thought that Whisky isn’t for them.”

“We know how to make exceptional Scotch, we’ve been making it for years. However, by opening our doors to some of the world’s foremost experts in food and drink, I feel we’ve been able to unlock new flavor and aroma combinations in our latest Whiskies that are culturally relevant and that will excite new and seasoned Whisky lovers.”


As part of the collaboration chef and self-confessed Whisky obsessive Edward Lee, alongside his fellow flavor experts, were challenged by Aimée and Chris to utilize their knowledge to further extend the reach of these new Whiskies by developing unique cocktails.

Using his famed culinary expertise – and his in-depth knowledge of Whisky and wine – Lee created the innovative Blueberry Scotch cocktail using Johnnie Walker Blenders’ Batch Wine Cask Blend.

Describing the inspiration behind his cocktail, Lee said: “Aimée’s knowledge of Whisky made this a thrilling journey of discovery in flavor and aromas for me. I learned that the blend I was challenged to play with was curated by Aimée following the outcome of an experiment in maturation with former wine casks set in motion by her mentor Jim Beveridge over ten years ago – now that’s dedication to your craft.”

“This Whisky is an exceptionally fruity Scotch, full of lively fresh berry, sweet toffee flavors, and delicate fragrant aromas. I tasked myself with releasing the potential of the blend through a cocktail, the natural sweetness of the blueberries combined with a sprig of thyme amplified the flavors of the Whisky.”

Johnnie Walker Blenders’ Batch Wine Cask Blend is launching in selected countries from September 2017 with an RRP from US$29.99.

Johnnie Walker Blenders’ Batch Rum Cask Finish and Johnnie Walker Blenders’ Batch Espresso Roast are available globally at some of the world’s best bars from October 2017.

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Written by James Connolly

James Connolly is an established freelance writer from the UK. Having worked for a variety of titles across the globe, his work touches upon travel, food, politics, and more, reflecting a deep-seated curiosity towards people, places, and their respective cultures.

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