Johnnie Walker Masters of Flavour presented

An extremely limited edition with whiskies that are at least 48 years old

 

Diageo presents a very special whisky: The Johnnie Walker Masters of Flavour concludes the trio of the Masters Series. For the creation of this bottling, Johnnie Walker Master Blender Jim Beveridge worked with three other whisky experts of the whisky scene: Malt Master Donna Anderson, Cask Master James Carson and Distillation Master Douglas Murray brought in their experience and sensory skills into development and production, into the selection and the blending of the whiskies.

"This incredible blend showcases how masters of the art of whisky making combine generations of Scotch knowledge and craftmanship with their own expertise of malting, distillation, cask maturation and, of course, blending, to create a truly exceptional Scotch," says Beveridge.

48 year old whisky from closed and working distilleries

Any whisky used for the Johnnie Walker Masters of Flavour is at least 48 years old. They come from the closed distilleries Glyn Albyn, Port Dundas, Brora and Glenury Royal as well as from Cameronbridge, Blair Athol and Dalwhinnie. The Johnnie Walker Masters of Flavour was bottled at 41.8% ABV. It will hit the market in a small run of just 288 bottles and will cost £20,000 in the UK.

The Johnnie Walker Masters of Flavour is the third edition of the Master Series, all of which are dispensed in a Baccarat crystal carafe in a bespoke oak cabinet. The first edition was the Johnnie Walker Master’s Ruby Reserve, which was released in honour of Jim Beveridge's 30th anniversary in the whisky industry. The second, the Johnnie Walker Masters‘ Edition, was a 50 year old Scotch with whisky from distilleries that were already active during the lifetime of John Walker, the founder of Johnnie Walker.

The aroma of the Johnnie Walker Masters of Flavour, described in the current press release

"On the nose, Johnnie Walker Masters of Flavour, has a soft and gentle smoke, reminiscent of seaweed and salty air, gives way to rich dried fruits. Notes of molasses linger with leather-bound books before smoke gently weaves back though the senses.

These aromas give way to rich fruit flavours bursting with currants before a gentle spice starts to build on the palate. Cinnamon-infused apples combine with star anise, crushed peppercorn and warming oak embers, enveloped in waves of baked caramel and rich butterscotch before culminating in a gentle and warming smoke in the finish."

Images: Diageo