Johnnie Walker’s Black Label has outlived generations. Though still considered by many as a premium whisky, few, even its own customers, appreciate the rich blend legacy.
Dr Emma Walker (coincidentally a Walker but no relation to the Johnnie Walker family and their first female blender) last week took journalists from around the world on a virtual tasting tour. The Observer was one of those invited and provided with the four singular malts that make up Black Label.
Interestingly, the whisky only came into existence after blending different whiskies from various distillers in Scotland by John Walker, a tea barista 202 years ago.
Due to cultural backgrounds and preferences, the Black Label or any other Walker brand is blended differently with single malts (all aged 12 years and above) and of course, tastes different.
So, next time while on your travels, a drop in quality when you find it spicier or sweeter. For Uganda and for the majority of the world, the make-up includes Cardhu, which is the main base of the Black Label. It is aged 12 years with 40 per
cent alcoholic volume content with an appealing sweet smoky and fruity flavour from apple peels and bruised peers.
On its own, it leaves behind a tingling sensation and aftertaste in the mouth. Caol Ila, also aged 12 years, is almost similar in taste but with a firmer and sweeter smoky and waxy fragrance with a more condensing smoky finish.
Clynelish, the most aged of the four blends at 14 years, offers the toffee and vanilla floral flavour – call it the topping of Black Label – while Glenkinchie gives a strong and intense smoky and dry fruit finish.
With the blends not released onto the market until after a minimum of 12 years, there ladies and gentlemen, is the reason for the relatively high pricing and the great knockout effect of Black Label.
fkisakye@observer.ug
Source: The Observer
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