This whisky is the result of experiments on the influence of Bourbon and rye flavors on Scotch. It has been aged for at least 10 years in American oak, including Bourbon casks, and is made from five whiskies, including grain from the now-closed Port Dundas distillery and malt from Mortlach.
The tasting notes include fresh fruit and gentle spice.
The expression was inspired by the time Beveridge spent working with Bourbon and rye in Kentucky. “Experimentation is the key to innovation and has been at the heart of Johnnie Walker from the very beginning,” he said.
“Our founder John Walker’s first experiments were with flavors inspired by teas and spices from the new world. Walker’s first blends weren’t bound by the traditional styles of particular whisky producing regions in Scotland, but were experiments in flavor using casks from all over the country and later the world.
“What we’re doing today is what we’ve done for nearly 200 years and we are thrilled to be opening our doors, allowing people to experience the vast array of flavor experiments happening every day.”
Emma Walker, a blender on Beveridge’s team, added: “I love having the opportunity to experiment with flavour when making whisky. With more than eight million casks of whisky to choose from, the only limit put on our experiments is that of our own imagination.
“As blenders, we like to think ‘from the bar back’ when making whisky so that bartenders and whisky enthusiasts who enjoy mixing cocktails have the ideal blends at hand to not only serve neat and on the rocks, but also as the foundation of flawless Scotch-based cocktails.
“We hope that these new blends excite their palate and imagination and they enjoy experimenting with the product responsibly.”