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Johnnie Walker Blue Label may not carry the same cache in business meeting circles as it did a few decades back, but for those who have tried the $400-per-bottle classic, it’s obvious why the blended expression is one of the best whiskies out there. But alas, change is part of life and as Aristotle said, “Change in all things is sweet.” Or, in this case, umami.
Out of the five primary flavor types, savory is king. Steaks, cheese, olive oil, tomatoes, garlic—basically all the good stuff—carries that similar mouthwatering element that makes us pine for more. So why wouldn’t whisky join the party? That’s just what Johnnie Walker has done with the release of Johnnie Walker Blue Label Elusive Umami.
To create the new whisky, master blender Emma Walker joined forces with chef Kei Kobayashi, whose Paris-based restaurant Kei has managed to maintain its three Michelin stars since first earning them in 2020.
"When we set out to create Johnnie Walker Blue Label Elusive Umami, it wasn't just a blending experience, but a gastronomic exploration,” says Walker. “Getting acquainted with the intensity of the umami flavor was the key to creating this exceptional Scotch Whisky.”
To create the blend, the duo handpicked select casks from inland and coastal distilleries that offered unique umami profiles. This is rare to find, as only one in 25,000 casks actually succeeds in bringing this elusive character to life.
"Umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity and depth,” says Kobayashi. “Encapsulating that alluring flavor through Johnnie Walker Blue Label Elusive Umami allows you to immerse your palate in an exquisite Scotch Whisky of subtle richness."
The result is a whisky that covers many of the primary flavor types. At the front, you’ll find apple and white peach, followed by blood oranges and red berries. Next up are notes of wood spice and smoked meat leading to salt and pepper, and a long, sweet finish.
Walker recommends serving the whisky “neat with caviar to unlock the full depth of this unique sensory experience."
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