Information

1820 – John Walker’s Business opens in Kilmarnock.

1870s – The square bottle was introduced.

Barley is naturally processed for distilling, the malted barley is ground to a rough flour then mashed by passing hot water through it, extracting a sweet liquid. The liquid is then cooled, yeast is then added and the mixture ferments, making a kind of crude beer. The beer is then distilled in a pot still – the clear liquid known as low wines are distilled a second time. The spirit is then aged in oak casks and Scotch whisky must, by law, be matured for at least three years in Scotland. The whiskies which make up JOHNNIE WALKER BLACK LABEL® are matured for a minimum of 12 years.

Other Information

Rich. Maple syrup, spices and mustard, big interplay of smoky dryness, spicy heat and sweetly malty, creamy vanilla. Finish is rounded with raisin sherry.

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