Good ol’ Johnnie Walker. We can always rely on the iconic blended Scotch Whisky to constantly roll out new and exciting expressions towards the end of the year. They’ve already made waves with the newly relaunched Aged 18 Years and that hype is definitely looking to continue with the imminent arrival of two new experimental Blenders’ Batch releases coming straight from the blending labs of its distillery. First off, we’ve got the subversive Johnnie Walker Blenders’ Batch Espresso Roast which plays around with a flavour profile of cold-brew coffee; then we have the Johnnie Walker Blenders’ Batch Rum Cask Finish, a very distinctive expression which should please whisky enthusiasts with its complexity.
Both whiskies, which are the result of hundreds of ongoing experiments by Johnnie Walker’s small team of expert blenders, make use of the same craft and skill that underpins all of the brand’s expressions but with an openness to new and interesting flavour profiles. The Blenders’ Batch is an ongoing series which has seen various interesting expressions released around the world. These two will be the 2nd and 3rd releases from the series to make their way down under, the first of which was last year’s well-received Red Rye Finish.
The Espresso Roast should be popular among the more adventurous whisky drinkers as well as draw in a brand new crowd thanks to its memorable finish and profile. To mark the forthcoming Australian launch of the limited edition expressions, some of Australia’s leading bartenders will be previewing it in numerous coffee-based cocktails available in bars across Sydney, Melbourne, Queensland and Western Australia.
“Whisky and cold brew coffee play beautifully together”, offered Coffee Sensory expert Ryan Spinoglio. “Cold brew enjoys a unique flavour as no heat is applied to the bean. This subtler result perfectly partners with whisky, highlighting its desirable notes – whether fruity, spicy or smooth – without the need for additional sweeteners…[it] allows for numerous whisky and cold brew blend possibilities this summer”.
Cocktails showcasing Espresso Roast are now available in the following bars throughout summer, with concoctions including the signature serve of Blenders’ Batch Espresso Roast with cold brew, coconut sugar and ice.
SYDNEY
– The Baxter Inn – 152-156 Clarence Street, Sydney NSW 2000
– Zephyr – Hyatt Regency Sydney, Level 12, 161 Sussex Street, Sydney NSW 2000
– Maybe Frank – 417-421 Bourke Street, Surry Hills NSW 2010
– Cho Cho San – 73 MacLeay St, Potts Point NSW 2011
– Rockpool Bar and Grill – 66 Hunter Street, Sydney NSW 2000
– Bennelong – Bennelong Point, Sydney Opera House, Sydney NSW 2000
MELBOURNE
– 1806 – 169 Exhibition Street, Melbourne VIC 3000
– Black Pearl – 304 Brunswick Street, Fitzroy VIC 3065
– Whisky and Alement – 270 Russell Street, Melbourne VIC 3000
– The Emerson – 141-145 Commercial Road, South Yarra VIC 3141
QUEENSLAND
– Saville Row – 667 Ann Street, Fortitude Valley QLD 4006
– Maker – 9 Fish Lane, South Brisbane QLD 4101
– Roosevelt Lounge – 75 Surf Parade, Broadbeach QLD 4218
WESTERN AUSTRALIA
– Peaky Bodega – 677 Beaufort Street, Mount Lawley WA 6050
– The Dominion League – 84 Beaufort Street, Perth WA 6000
As for the expressions themselves. Both the Rum Cask Finish and Espresso Roast, both $55 per 500ml bottle, will be available to purchase at Dan Murphy’s and BWS stores across Australia from January 2018.
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