Johnnie Walker releases its first 50-year-old Scotch whiskey
The John Walker Masters’ Edition's blend of six whiskies is drawn from distilleries that existed in founder John Walker's lifetime between 1805 and 1857.
There are whiskies that take a few years to make. And there are those that take half a century to create, as is the case with John Walker Masters’ Edition’s triple-matured Scotch whiskey. And because this is a very rare whiskey, only 100 bottles have been created.
It is blended from six rare whiskies, each aged for at least 50 years, and drawn from distilleries that existed during founder John Walker’s lifetime between 1805 and 1857.
Single malt whiskies were drawn from some of the oldest available stocks from Glen Albyn and Glenury Royal distilleries, which are now closed as well as Blair Athol distillery, which stands at the gateway to the Scottish Highlands. The three grain whiskies used in its crafting are drawn from the ghost distilleries of Caledonian, Cambus and Port Dundas.
And the taste? On the nose, the John Walker Masters’ Edition is sweet, with warm wood and freshly-cut oak notes, marzipan-like nuttiness, and soft fruit character with light herbal, menthol notes.
When drunk neat, this Scotch reveals a rich, creamy texture with sweet vanilla and blackcurrant flavours emerging first, followed by a spiciness at the back of the palate. With water, the blackcurrant flavours intensify. More American oak sweetness is released, along with zesty fruit and floral heather notes, toffee and aniseed sweetness, and a developing spice.
The finish is long with fruits, dark chocolate and malty notes, together with a gentle warming and cooling menthol effect, and subtle smokiness. It has an ABV (alcohol by volume) of 43.3 per cent.
Each John Walker Masters’ Edition is bottled in a handmade, individually numbered Baccarat crystal decanter, and presented in a bespoke cask made of 100-year-old oak. Available for pre-order at S$33,000 per bottle at Johnnie Walker House Singapore.