Johnnie Walk Double Blk

Johnnie Walk Double Blk is listed as a Scotch whisky. The name points to a darker, smokier take on a blended Scotch, though no age statement, ABV, region or tasting notes were supplied. Treat what follows as what this style usually delivers, not a measured profile of this bottle. Blended Scotches in this vein typically combine soft grain whisky with malts that bring peat smoke, so expect a campfire and charred-oak edge over dried fruit, vanilla, a little malted sweetness and a pepper-spice finish. The smoke in a blend like this tends to sit alongside the sweetness instead of overwhelming it, which makes it a reasonable bridge for people moving from lighter blends toward peated single malts. For neat sipping, pour a measure into a Glencairn glass. The tulip shape narrows toward the rim and concentrates the smoke and fruit aromas, so nose it for a minute before the first taste. If the smoke or alcohol feels sharp, add a few drops of room-temperature water. A small amount of water usually loosens the vanilla and malt notes and softens the peat. On the rocks suits a heavier rocks glass with one large cube, which melts slowly and chills the whisky without watering it down quickly. Colder temperatures mute sweetness and can make smoke seem drier, so expect a leaner, more savory pour. In cocktails, a smoky blend does best where the smoke can add depth. A Rob Roy, the Scotch version of the Manhattan, uses sweet vermouth and a dash or two of aromatic bitters, and the peat gives the vermouth's herbal sweetness something to push against. An Old Fashioned made with a small spoonful of demerara syrup and orange bitters turns the smoke into a gentle backdrop for caramel and citrus oil. In a Whisky Sour, a measured amount of lemon juice and syrup keeps the smoke from taking over, and a short egg-white shake gives it a silkier texture. For a Highball, pour over plenty of ice in a tall glass, top with cold soda water at roughly three parts soda to one part whisky, and finish with a lemon peel. The carbonation lifts the aromatics and keeps the smoke light. At the table, smoky Scotch goes well with aged cheddar, salted nuts, grilled sausages, smoked salmon or dark chocolate with a high cocoa content. These are food pairings suggested by the style, not tasting notes for this bottle.