Johnnie Walker Black Label

Johnnie Walker Black Label is a blended Scotch whisky bottled at 40% ABV. It is built from malt and grain whiskies from many distilleries across Scotland, and the reference material names Talisker, Lagavulin and Cardhu among the malts. The blend dates to 1820, when it was called Old Special Highland Whisky, and it took the Black Label name in 1909. Peated Islay and Skye malts are part of that blend, so expect a gentle smoke running under a rounder, fruit-and-honey base rather than the full peat of a single-malt Islay bottling. Styles like this usually show dried fruit, vanilla and toasted oak up front. Light spice and a thread of wood smoke tend to carry through the finish. Neat, in a Glencairn, is the best way to find the smoke. The tapered rim concentrates the aroma, and a few seconds of nosing before the first sip shows how the peat sits against the sweeter blending whisky. At 40% it is not harsh, so it can be sipped without water. A small splash, about a teaspoon, can open up the fruit and vanilla notes and soften the smoke if it feels dominant. Over a large ice cube in a rocks glass it turns milder and a little sweeter, which suits a slower drink. Use one big cube rather than several small ones so it dilutes more slowly. In cocktails, the smoke is what sets this bottle apart from a plain blended whisky. An Old Fashioned made with a sugar cube, two dashes of Angostura and an orange peel pairs well with the peat, and the bitters and citrus oils bring out the dried-fruit side of the blend. A Rob Roy, the Scotch version of a Manhattan, uses sweet vermouth and bitters and gives the smoke some room. In a Whisky Sour, lemon and a touch of egg white or a small dash of syrup soften the peat into something more savory. For a Highball, pour two ounces over plenty of ice and top with cold soda in roughly a 1:3 ratio, then add a lemon twist. It makes a dry, lightly smoky long drink, and it is a good way to drink Scotch in warm weather. At the table, the smoke and malt stand up to grilled meats, aged cheddar and smoked salmon. Dark chocolate with a high cocoa content also works with the vanilla and oak.