Johnnie Walker Select Casks Rye Cask Finish is a limited edition expression where each edition in the series will feature a different cask finish.
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The first in the Johnnie Walker Select Casks series is the Rye Cask Finish created by Johnnie Walker Master Blender, Jim Beveridge. The whisky has been matured in first-fill ex-bourbon American oak casks for 10 years before being transferred to ex-American rye whiskey casks for six months.
The whisky is bottled at 46% ABV, a higher proof than others in the Johnnie Walker portfolio in order to deliver on flavour and character in classic cocktails. The Select Cask series is chill-filtered, “in order to maintain Johnnie Walker’s classic texture and mouth-feel.”
Johnnie Walker Select Casks Rye Cask Finish Tasting Notes
- Country of Origin: Scotland
- ABV: 46%
- Age: 10 years old
- Colour: deep gold
- Nose: soft on the nose with sweet aromas of vanilla, warm woody spices, orchard fruit and orange zest leading to cereal notes
- Palate: smooth with a layered palate that starts with rye whiskey influence leading to vanilla and spices with pepper, cinnamon and nutmeg, candied orange,
- Finish: very long, semi-sweet and spicy, lingers with sweetness with the rye influence carrying to the end
The whisky is rather removed from the usual Johnnie Walker DNA. The whisky is sweet and spicy at the same time with the rye influence omnipresent from the first nosing to the long and lingering finish. The higher ABV certainly amplifies the flavours but the whisky retains its smoothness and spice character throughout.
The expression makes a fine delicious sipping dram and stands up very well neat or on the rocks if you’re so inclined. The rye cask finish adds an element of spice and sweetness unlike any other Johnnie Walker in the range. With the higher ABV, the whisky also lends itself well to classic whisky cocktails such as an Old Fashioned, a Manhattan or in cocktails that use rye whiskey.
To sum it up for this dram, you don’t ask for Johnnie Walker but for Jay Dubya.
This article was originally published on August 22, 2016 on our sister website Gourmantic.
