JW BLACK LABEL RELEASES

 Johnnie Walker Launches AI Powered Project Vision Edition Among Other New releases

On 23 October 2024, Johnnie Walker- the world's number one Scotch Whisky family- launched a highly collectible one-of-a-kind limited edition AI-generated designs in Germany, powered by ‘Project Vision’ a Diageo Breakthrough Innovation to enable unique bottle designs for consumers. This marked the debut of a collection of 5,000 bottles using generative AI in collaboration with graphic artist Andy Gellenberg.

This exclusive collaboration merges Gellenberg’s designs with cutting-edge technology to create a highly collectible range of Johnnie Walker Black Label. Based on the distinctive pop art style he’s known for, Gellenberg created 50 original pieces of artwork that were then enhanced with generative AI to develop the newly launched limited edition collection of 5,000 unique bottle designs. Each bottle has a silhouette of an individual, reflecting the many faces of the modern whisky consumer, enabling each consumer to choose a product that is entirely original, relevant, and reflective of their personal style. 

Aligned with the brand’s iconic mantra, Keep Walking, this new launch reflects the brand’s pursuit of progress as it takes further steps into product innovation to excite whisky lovers and newcomers alike.

The pop artist’s collaboration with Johnnie Walker leads to the creation of unique portraits celebrating the vibrant diversity of people worldwide, highlighting how every face and story adds to the bigger picture. It’s about pushing boundaries and showing how creativity and innovation can come together to reflect the beauty of individuality.

The limited edition release is powered by ‘Project Vision’, a Diageo Breakthrough Innovation to enable brands and consumers to have one of a kind unique bottle designs, with possibilities to go beyond a single market place, enabling Diageo to introduce unique bottles at scale to the world. The team, together with Diageo’s R&D experts, has worked with industry leading partners, across AI, pre press and print to bring these unique bottle designs to life. One of the examples of this is the partnership with Hybrid Software BrandZ to ingest the unique AI content generated to create print ready artworks honouring their rich heritage while also setting the stage for a future where individuality and innovation would take centre stage.

This latest innovation builds on the recent limited edition launch of the ‘Blend of Artistry’ project, where visitors to the brand’s brand home in Edinburgh were able to co-create, through the help of generative AI, a Johnnie Walker Blue Label design, based upon the artworks of Scottish artist, Scott Naismith.

The limited-edition Johnnie Walker Black Label x Andy Gellenberg bottle designs will be available for a limited time in Germany, with only 5,000 bottles produced for public purchase. Each bottle will be available exclusively through Johnniewalker.com and at selected retailers at an RRP of €34.99.

Johnnie Walker Black Label Sherry Cask Finish

Johnnie Walker Black Label has a long history, dating back to the late 19th century when John Walker Jr of Kilmarnock blended the Extra Special Old Highland which finally emerged in 1909 as the 12 YO Black Label. Its prestige status was trumped with the launch of the super swanky Blue Label in the late 1980s, as well as other older and truly expensive brands, but Black Label has never lost its cache.

Across the world, a bottle of Johnnie Walker Black Label is a recognised currency and symbol of excellence. The classic Black Label is a blend majoring on Diageo’s Four Corners of Scotland distilleries Clynelish in the Highlands, Cardhu in Speyside, malt from Glenknichie and grain from Cameronbridge with a little smoke from Caol Ila, with fillers from Linkwood, Dailuaine and Talisker. The spread of the distilleries led to the Origin Series, with Speyside and Lowlands hitting the market, while Highlands and Islay are awaited.

Johnnie Walker Black Label Sherry finish is the same blend as the 12 year old but with an undisclosed finishing period in sherry casks. They have taken that unmistakable character and exceptional depth of flavour of Black Label and fired it with the mellow sweet smoothness of a sherry finish so that the flavours dance with citrus; it is a taste collision of smooth and sherry – and one that they are extremely proud to add to the collection.

Johnnie Walker Black Label Bold Steps Limited Edition

Johnnie Walker Black Label Bold Steps Limited Edition is a Limited Edition released in 2023 and created in partnership with Diet Paratha (South Asian creative community platform) and designed by illustrator Kushiaania. Inspired by creative expression, this vibrant Johnnie Walker Black Label 12 Year Old bottle is a powerful celebration of British South Asian creativity, feminine strength and joy.

Inspired by the Brit-Asian ‘culture-clash’ world, Kushiaania’s vibrant design was selected by a panel including an independent judge and is a powerful celebration of self-expression, feminine strength, and joy. Kushiaania’s passion for embracing South Asian tradition with a modern gaze, showing culture and beauty in a way that is uniquely her own, mirrors the ‘Bold Steps’ mission for culture progression.

Johnnie Walker is arguably the most popular and recognisable blended Scotch on the market. Its core range included the standard White Label 6YO, the premium Red Label 9 and then 10 YO and the luxurious Black Label 12 YO, introduced in 1909 and named, quite simply, after their packaging. The White Label was dropped after WWI, reducing the core range to just the two expressions. Other bottlings were to follow, building on the expertise and experience gained fro across the globe. The iconic “striding man” motif was first drawn by Tom Browne in 2008 on the back of a menu card. The premium Blue Label brand was introduced in 1992, and is composed using malt whisky from some of the most sought after distilleries in Diageo’s extensive portfolio. Today, many of these distilleries are only still with us due to their importance to the Johnnie Walker blends during the difficult 1980s period for the industry. A true champion of the whisky world.

Johnnie Walker Black Label X Squid Game 

Johnnie Walker Black Label X Squid Game Limited Edition is a unique and highly coveted offering that merges the iconic Scotch whisky brand with the popular Netflix series, Squid Game, ahead of the Korean TV show’s second season premiere. This limited edition design features a distinctive label inspired by the show's dramatic aesthetics. The bottle's design is a nod to Squid Game's unique visual style. It features elements from the show's themes, making it a must-have collector's item for both whisky enthusiasts and fans of the series.

The bottles are designated with the numbers 001 to 456, which is how many characters are competing in the new series, while prominently highlighting Player No. 456, a key character in the series and also gives consumers the opportunity to ‘pick their player’ via bottle..

Key features of the design include the Johnnie Walker striding man logo donning the show’s green tracksuit, and a 20-degree slanted label with a custom fabric pattern varnish to ‘simulate the texture’ of the green tracksuit.

The partnership kicked off on 1 October 2024 with a takeover of Times Square in New York at 4.56 EST, again nodding to the number of players participating in the game.

Johnnie Walker Black Ruby

Johnnie Walker's new creation Black Ruby is set to make its Global Travel Retail debut in 2025. The new ‘sweeter’ blend made its one-off debut at Diageo’s TFWA stand in Cannes in Sep 2024. Johnnie Walker Black Ruby is inspired by the sweetest and fruitiest notes of its Black Label, with honeyed richness and magnetic allure. Aiming to attract a new generation of whisky drinkers, the blend includes whiskies aged in ex-Bourbon, first-fill red wine, Pedro Ximenez and oloroso Sherry casks, creating fruity notes with berries on the palate.

Johnnie Walker Black Ruby is a smooth whisky with vibrant fruit flavors, including raspberry jam, blackberry pie, figs, plums, and maraschino cherries. A delicate smoke dances gently across the tongue.

You can enjoy Johnnie Walker Black Ruby neat, on the rocks, or in a Whisky Sour cocktail. For an enhanced tasting experience, you can pair it with dark chocolate or aged cheese.

Tasting Notes:
Nose: Sweet fruits, rich caramel, and a hint of spice.
Palate: Creamy vanilla, honey, brown sugar, ripe berries, tangy citrus, subtle herbal notes, and mellow spices.
Finish: Sweet and complex with remarkable balance.
Overall: Fruity, spicy and a hint of smoke.

Johnnie Walker Black Ruby is something a little different for the curious, sophisticated and open-minded travelling consumer. This is a Scotch for those seeking a different aperitif, something with which to craft a unique cocktail or just set the tone as the opening drink for a night ahead.

Johnnie Walker Black Label 200 Years Icons Limited Edition

As a grocer in Kilmarnock, John Walker sold malt whiskies made by others and in 1850, he started blending those malts and earned a good name. With the help of his tea blender, he created just the one personal blended malt, Walker's Kilmarnock Whisky, in his lifespan. He died in 1857, and his son Alexander created the Walker Empire, dedicating it to his father. Alex devised the square-based bottle and reduced breakages by 90%! He recruited Captains of ships to act as his agents for a fee. Alex's son, Alexander Walker II proposed the label high on the neck so that it could be clearly seen when on the rear row on a shelf, in the early days before his brands took wings. Once his bottles came onto the front shelves, he proposed the distinctive angled trademark black and gold stripe with gold lettering. He also devised The Swing, an excellent brand in unique bottles that swayed with a ship on the seven seas.

Johnnie Walker Black Label 200 Years Icons exclusive edition celebrates the rich heritage and craftsmanship of Johnnie Walker, a brand that has been synonymous with exceptional quality for over two centuries. With a volume of 1.0L, this limited edition bottle is perfect for collectors and whisky enthusiasts alike. The larger size allows you to savour the smooth and complex flavours of this iconic blend for longer.

Expertly crafted by master blenders, this blended Scotch whisky offers a harmonious balance of flavours. Each sip reveals layers of rich malt, smoky peat, and hints of dried fruits, creating a truly unforgettable drinking experience.

This special edition bottle is adorned with iconic symbols that pay homage to Johnnie Walker's 200 years of excellence. The elegant design and attention to detail make it a standout addition to any whisky collection.

Johnnie Walker Black Label 200th Anniversary Limited Edition Gift Tin 70cl

Born on 25 July 1805, John ‘Johnnie’ Walker celebrated the 200th anniversary of the founding of his grocery in 1820 and later, winery! By 1825, Walker, a teetotaller, was selling spirits, including rum, brandy, gin, and whisky. In short order, he switched to dealing mainly in whisky. Since blending of grain whiskies with malt whiskies was still banned, he sold both blended malt whiskies and grain whiskies. They were sold as made-to-order whiskies, blended to meet specific customer requirements, because he did not have any brand of his own. A thrifty individual, he believed in establishing firm roots before venturing into unknown territory.

John created his whisky brand only in 1850, to a modest beginning with a simplistic name, Johnnie Walker’s Old Kilmarnock. His descendants went on to add better quality blended whiskies under the Old Kilmarnock banner, changed the name in 1865 on their first commercial blend and called it John Walker’s Old Highland Whisky, before registering it as such in 1867. By 1873, they had two blended whiskies in the market, Old Highland at 5 years old and the Special Old Highland at 9 years old. By 1890, the Extra Special Old Highland at 12 years old joined the core group. Using marketing tactics, they rebranded the three in 1909 and made them world-famous.

As part of the festivity surrounding this milestone, a limited edition bottling of Johnnie Walker Black Label 12 Year Old was released, designed in collaboration with fashion house Alpha Industries.

Blended to perfection, Johnnie Walker Black Label sets the benchmark in deluxe blended whiskies. Full of flavour with the volume turned up, it is loaded with layers of smooth and delicious big flavour all proudly on show - creamy toffee, rich, sweet and dark fruit and spicy vanilla, all wrapped in sweet smoke. Drawing on flavours from all over Scotland, the world’s most experienced whisky makers bring together 29+ whiskies matured for over 12 years to create the big flavours of Johnnie Walker Black Label, an incredibly smooth balance of big flavours, where no matter how loud one note is, it never drowns another one out. In other words, it is a snapshot of the multitude of fine, deep flavours available from Scotch whiskies from around the country. This Black Label Whisky comes in a gifting tin, making it the perfect gift for whisky enthusiasts.

Johnnie Walker Black Label Icon

Behold, a limited edition release of Johnnie Walker Black Label 12 Year Old, dressed up in its Icons attire. A bold new bottle and pack design has been created for one of the most iconic whiskies : Johnnie Walker Black Label, to celebrate during the festive season.

This is a cracking blended Scotch whisky, boasting a softly smoky edge wafting through the waves of caramel and honeyed fruit notes. This iconic cutting-edge design is an ideal option if you need a gift for someone who appreciates good whisky or who enjoys timeless classics like Johnnie Walker Black label. It is a limited edition bottle (The Johnnie Walker black label whisky inside the bottles remain unchanged) and it will only be available for the festive season. A favourite of many, suitable for sipping neat or with one’s favourite mixer. Taking malt and grain whiskies matured for over 12 years from all over Scotland, the iconic blend has an unparalleled depth of flavours drawn from all over Scotland. This Johnnie Walker Black Label is full of its highly appreciated signature flavours topped off with the ephemeral waft of smoke finish.

Tasting Notes
Nose: Winter spice and treacle, hints of white pepper and a little citrus.
Palate: Rich and full with notes of wood smoke and dry spice, hints of barley and cereal with creamy toffee and a distinct herbal note.
Finish: Quite fruity and long with a note of sultanas and mixed peels. Distant smoke.

Johnnie Walker Black Label Limited Centenary Edition 1909-2009

The three Johnnie Walker brands had the standard Johnnie Walker labels, a small one on the neck and the main angled label on the body, the only difference being their colours: white, red, and black, respectively. They were commonly referred to in public by the colours of their labels. In 1909, as part of a rebranding that saw the introduction of the Striding Man, a mascot used to the present day that was created by cartoonist Tom Browne, the company re-branded their blends to match the common colour names. The Old Highland was renamed Johnnie Walker White Label and made at 6 years old, the Special Old Highland became Johnnie Walker Red Label at 10 years old, and Extra Special Old Highland was renamed Johnnie Walker Black Label, remaining 12 years old. The labels were all angled at 24° featuring their brand colour, with distinctive gold stripes and bold lettering to make full use of the extra space available.

A follow-up to the 2009 anniversary edition, this latest, limited release Centenary Edition continues a strong tradition of celebrating Walker's virtues, this time featuring striking, distinctive black and gold packaging. Certain to please the collector's eye, and the palate of the Johnnie devotees. An exceptional celebration of the Johnnie Walker legacy, the Johnnie Walker Black Label Limited Centenary Edition 12 Year Old Blended Scotch Whisky is a tribute to the brand's 100th anniversary. Crafted from a selection of Scotland's most coveted whiskies and aged for 12 years, this special edition blend offers a smooth and intricate flavour profile. With hints of honey, smoke, and oak that gracefully linger on the palate, it's an ideal choice for commemorating special moments or gifting to the whisky connoisseur in your circle.

Johnnie Walker Black Label The Director’s Cut 49% ABV

Blade Runner 2049, the sequel to the original film, opened in theatres in 2017 and a new whisky – Johnnie Walker Black Director’s Cut – was announced at the same time. Johnnie Walker Black Label was featured in Blade Runner as the whisky consumed by several characters. The bottle was even designed to look futuristic. So when the chance to appear in the new film presented itself, Johnnie Walker did more than just bottle the same whisky in a redesigned bottle. Blade Runner 2049 director Denis Villeneuve and Johnnie Walker Master Blender Jim Beveridge blended a new Black Label whisky with a few visionary changes and tweaks.

Only extremely limited quantities are currently available. The new blend comes thirty-five years after Johnnie Walker Black Label appeared in the original Blade Runner film as an iconic whisky of the future. The unique, custom blend and the futuristic bottle that is the Johnnie Walker Black Label The Director’s Cut is a dark, rich, smooth blend, with sweet fruity vanilla flavours and clouds of smokiness. It is bottled at 49% ABV as a nod to the futuristic period in which Blade Runner 2049 is set.

The limited edition whisky is bottled at 49% ABV, a nod to the year the new film takes place. More than 30 whiskies are used in the blend. The higher ABV makes the whisky a bit bolder in character, but easily drinkable to those used to the low 40% ABV of Johnnie Walker Black. Johnnie Walker Black Label Director’s Cut does a great job of paying homage to the original blend by building a similar whisky but with enough of a modern upgrade to keep things interesting for JW fans, even though NAS. Director’s Cut is similiar enough in flavour profile, but elevated in tasting experience thanks in part to the higher ABV.

Johnnie Walker Black Label Plus Discovery Set

A premium tasting experience of an iconic whisky's range with Johnnie Walker Black Label Plus Discovery Set. Featuring one bottle of our unmistakably smooth Black Label Blended Scotch Whisky and mini bottles of Double Black Label, Gold Label Reserve, Aged 18 Years and Blue Label, this gift set offers a chance to explore some of our most cherished blends. Created using only Scotch whiskies aged for a minimum of 12 years from the four corners of Scotland, Johnnie Walker Black Label has an unmistakably smooth, deep, complex character. These spirits are impressive blended Scotch whiskies to share on any occasion. Includes one 40%ABV 750 mL bottle of Black Label Blended Scotch Whisky, one 50 ml bottle of Double Black Label Blended Scotch Whisky, one 50 mL bottle of Gold Label Reserve Blended Scotch Whisky, one 50 mL bottle of Aged 18 Years Blended Scotch Whisky and one 50 mL bottle of Blue Label Blended Scotch Whisky. 

The Black Label

Instead of popping the cork, unscrew the top and let the liquid breathe for roughly ten minutes. The golden amber colour is, of course, the favour that the E150a renders, but the minimalist bottle is a good touch. A squared off bottle with a one simple small diagonal black, gold, and white label and a smaller decal at the centre bottom showing its twelve year age statement.

Tasting Notes:

Nose: A rather nice nose. Honey, dates, wafts of Highland smoke, vanilla and some lemon peel and plums.
Palate: Sweetness and smoke. The Highland smoke, vanilla, and plums mix well together. The honey from the nose is not as pronounced but it is clearly there. Malt comes forward. Oakiness is in the mix. Simple and pleasant.
Finish: Long. Honey malt-forward, light smoke lingers as does the sweet note.
Overall: The finish on this lasts forever. A somewhat sweet blend, just where it should be - lots of honey and honey malt, stone fruits, and enough smoke to represent the blends inside without being a distraction.

The Master’s Cut: In Honour Of Master Blender Jim Beveridge

Few master blenders can be said to have walked where Jim Beveridge has walked. A legacy built and blended across more than forty years, Johnnie Walker Master’s Cut embodies a life’s work in a unique blend of just two whiskies. Perfectly balanced, deceptively simple – the ultimate expression of a master blender.

Johnnie Walker’s ‘The Master’s Cut’ For World Whisky Day 2023

Johnnie Walker launched the ultimate legacy blend from former Master Blender and renowned whisky-maker Dr. Jim Beveridge on World Whisky Day 2023 (Saturday 20th May). The Master’s Cut is a perfectly balanced blend of whiskies from just two distilleries – Roseisle and Cameronbridge – both of singular renown. Jim blended the two to create a spectacularly rich, smooth Scotch Whisky that embodied the craft of blending. This blend paid homage to the Johnnie Walker past and celebrates the brand’s journey into the future.

Having retired from his role in December 2021, Jim Beveridge returned to create ‘The Master’s Cut’ as a new, super-limited edition Scotch that celebrated the very essence of blending and Scotch. Only 1,000 bottles of Johnnie Walker Master’s Cut were available to purchase at Johnnie Walker Princes Street– the brand experience in Edinburgh, and in select markets after that, making it a rare collectible for fans of the iconic Scotch.

The Cameronbridge grain whisky is lovely and sweet on its own, but lacks just a touch of texture, whereas the Roseisle malt whisky is fresh and green fruits but lacking a bit on the finish. The combination of both whiskies brings out the strengths in the other, while masking the bits lacking in each individual whisky. The finish itself is the outstanding character of the Master’s Cut whisky. It is well-rounded, rich and has that golden characteristic often found in older whiskies.

Jim Beveridge’s retirement came after a four-decade career in whisky during which time he was responsible for some of the world’s most popular and acclaimed Scotch whisky blends including Johnnie Walker Blue Label. His commitment to developing the ultimate whisky flavours began when he started his career with Johnnie Walker as an analytical chemist before going on to establish himself as one of the most highly respected figures in the industry.

The 700ml bottle carries a 40% ABV and has a RRP of £1000 per bottle.

Tasting Notes

Appearance: Bright, pale gold.

Body: Light / Medium.

Nose: Fresh summer fruit with a vanilla sweetness. Sliced apples, soft pears, and ripe banana give way to aromas of rich caramel and sweet molasses. Notes of confectionary, milk chocolate and marzipan gently weave through the senses.

Palate: Sweet baked caramel and rich butterscotch pair with fresh aromas to create a burst of richness, building to a gentle syruping sweetness that fills the palate.

Finish: Crisp fruit, elderflower and cherry blossom in an envelope of seasoned oak, combining with a soft warming sweetness to finish.

Overall: The skill in bringing two voices together in perfect harmony is what makes this whisky so compelling – the floral orchard fruits of the grain complementing the richer single Malt tones beautifully.

 

EXCLUSIVE AIRPORT WHISKY

 Following Trails of Smoke

 You’ll need to travel far to score a bottle of Ardbeg Smoketrails, but here’s one spectacular Scotch worth going the extra distance for. And, of all places, Delhi! Now, that’s something new!

Flying out of the country these days is not easy. Between long security lines, flight delays, and being stuck in the middle seat, you deserve a reward for surviving an overseas journey. That’s why every time I travel internationally, I make sure I buy a bottle of Ardbeg Smoketrails. The best place is one of the largest duty-free shops in the world—at the Indira Gandhi International Airport in New Delhi, where the whisky and Scotch options are endless. I must add, however, that the duty-free prices of liquor at Delhi Airport are on the high side. I wonder why!

Most Scotch drinkers are familiar with Ardbeg Single Malt Scotch and also head for the Uigeadail and the Corryvreckan, but few have heard of Ardbeg Smoketrails because it's practically only found at duty-free shops. That’s right, you have to travel out of the country and browse through bottles at the airport to get your hands on this elusive and exclusive bottle of whisky. Make Smoketrails your go-to, as it marries classic Ardbeg with American oak casks and Manzanilla sherry casks from the Sanlúcar de Barrameda bodega, located on the Spanish Atlantic coast. It’s truly worth it. An excellent successor to Ardbeg’s other Manzanilla sherry cask 2013 Feis Ile Ardbeg Ardbog 10 YO, straying from heavily peated to full-bodied yet uniquely influenced by the sherry casks. It is at a rather low strength at 46% ABV, though it runs at 50 ppm giving you the smoke and peat you are looking for from Ardbeg.

The combination of classic Ardbeg ex-bourbon casks with Ardbeg matured in the Manzanilla sherry casks results in a lively dram. It's vibrant on the palate with hints of dark berry, pepper, ashy smoke, and walnut. The Scotch opens up to a peppery smoky flavour with hints of peat and fruity oak. The finish is clean and has little to no heat to it.

Ardbeg Smoketrails Travel Retail Exclusive series offers whisky lovers the chance to embark on a global flavour journey, with each single malt highlighting how casks from around the world influence Ardbeg’s signature character. The first release of the fusion of the classic Ardbeg American oak with Manzanilla sherry casks from Sanlúcar de Barrameda created a salty, maritime flavour combined with Ardbeg’s signature smoky intensity.

The second release sees an exploration of Côte Rôtie red wine casks from France’s Rhône region in Southern France, which imparts a distinctive mix of minerality, earthy aromas, and spicy complexity on Ardbeg's classic style, a new horizon of smoky flavour to enjoy. Ardbeg’s known for peat—and, while more subtly present, the sherry casks add a subtle char-smoked sweetness to Smoketrails. It’s a wholly unique bottle not only for Ardbeg but also for the entire island and region. Hence, the reason it's so hard to get a hold of.

Ardbeg Smoketrails is a unique expression that differs from other Scotch from the fabled distillery. The influence of the Manzanilla sherry casks has a softening effect on the whisky—and the relative rarity of the whisky makes it that much more crave-worthy. Die-hard peat fans will find this expression on the soft side compared to Ardbeg heavy-hitters.

While a duty-free international airport is the primary place to pick up a bottle of Ardbeg Smoketrails, there are a couple of other distant hiding spots. The first is the Ardbeg distillery itself, where Smoketrails is available for sale in the distillery’s shop. The other option is trying to track down a secondhand bottle, which will sometimes pop up for sale at retailers and online—with an average price of about $250 per bottle, which makes it a true duty-free gem at an airport probably far away—and worth every mile travelled.

Tasting Notes:

Colour: Pale Gold

Nose: Deep, pungent flavours take to the air, a curious combination of tar, saddle soap, pine resin and Brazil nuts. A very aromatic whisky, with lovely herbal notes and a hint of moist peat bog, while storm-churned sea spray soars overhead. Robust peat smoke. Tar, burnt oak, balsamic glaze, and smoke from burning newspapers. Char siu pork. There’s not a huge amount of ethanol and we find we can get our noses deep into the glass. With water, some chocolaty notes appear, a mite less than expected, along with a touch of engine oil.

Palate: Full-bodied with dominant peat smoke. A slightly drying mouthfeel, followed by deep, pungent flavours that hurtle across the palate: tar, soot, dark chocolate and a very distinctive nuttiness, like Brazil nuts or hazelnut. Caramelised brown sugar, then red fruits in the form of pomegranate and cranberries, finally the spice appears in the form of cinnamon.

Finish: Plumes of fennel and pine billow up, leaving a long, lingering trail of carbolic soap, aniseed and leather. Subtle sweetness too.

Overall: Best without water, but even undiluted it’s not as smoky as the typical Ardbeg. It’s also missing some of the heavy flavours/notes linked with Ardbeg, but an excellent whisky to have.

Since this expression follows in the footsteps of the Ardbeg Ardbog of Feis Ile 2013, it might be worthwhile having a relook at the predecessor.

THE ARDBEG ARDBOG 10 YO 52.1% ABV

A rare vatting of different styles of Ardbeg where rich, salty whiskies are balanced with softer, sweeter casks to create a dram of great depth and peaty complexity. Stated age 10 years, 52.1% ABV, no colour added, un-chillfiltered.

In Ardbog, Ardbeg celebrates its peaty roots in the marshy wetlands of Islay; Ardbeg's smoky sweetness has been intriguingly interwoven with salty, savoury whiskies which have slumbered undisturbed in rare ex-Manzanilla sherry casks, all for at least ten long years.

The 2013 Ardbeg Day whisky is called Ardbog, released on June 1, 2013 initially as an Embassy exclusive. Taking inspiration from their last few releases, this is a down-to-earth whisky, concerned with the history uncovered as you dig deep into the peat bogs of Islay. The whisky is a vatting of 10 year old spirits and older, 60% matured in bourbon casks and 40% in manzanilla casks for a balance of soft, sweet and earthy flavours.

Colour: Deep ochre

Nose: Deep, enticing waves of pecan nuts, salty toffee and caramels, with a distinct whiff of herbs, lavender and violets. Sweet honey, old wet mossy oak. Soft, aromatic smoke is interwoven with salty savoury notes. Water brings forth herbal notes, smoked rhubarb and aged balsamic vinegar. Underlying candy sweetness with a bit of tar and preserved lemons (Moroccan style, in salt).

Palate: Big - it feels like all the moisture is being sucked out of your mouth at first but in a good way. More brine up front, along with sweet apple and lemon, bitter pith, coal smoke and dust, and a rich earthiness underneath. A full oily/tingly mouthfeel leads into a powerful, savoury burst of flavours – salted cashews and peanuts, clove, aniseed toffee, green olives and a curious hint of anchovy, pickled onions. Sounds odd but it’s honestly superb! A lingering aftertaste in which classic Ardbeg sweetness is kept in check by oak tannins, clove and coffee grounds. Quite dry after the initial sweetness, with sour woody notes creeping in around the edges.

Finish: Long, with apple skin, lemon peel, salted caramel, dry oak and a touch of black pepper. Honey / caramel with the lemon notes becoming more boiled-sweet like.

Overall: Opens up after a few minutes. An interesting balance of salt and smoke, although maybe a little bit dry for some. More salt than normal Ardbeg. A whisky made for hipflasks.

ADDENDUM

What is Peat?

Peat is a spongy material formed by the partial decomposition of organic matter, primarily plant material, in wetlands such as swamps, muskegs, bogs, fens, and moors. The development of peat is favoured by warm moist climatic conditions; however, peat can develop even in cold regions such as Siberia, Canada, Scandinavia and Scotland. Beyond its considerable ecological importance, peat is economically important as a carbon sink, as a source of fuel, and as raw material in horticulture and other industries.

Peat is actually far more fascinating than first impressions might suggest. It is a relic of the Carboniferous period some 300 million years ago when much of what is now the UK was swampland. As trees, roots, ferns, grasses, animals and even people died or fell into the swamps they were subsumed into the stagnant water and partially decomposed, but did not rot away entirely. Instead an organic fuel formed by their decomposition. Peat is black because of its rich carbon content (the CO2 is not released into the atmosphere as normally takes place in decomposition around oxygen). Yet compared to wood, peat is relatively inefficient to burn. Without a proper furnace, it tends to smoke rather than create much heat.

The wetlands in which peat forms are known as peatlands. The peat formed and housed in these special ecosystems is the largest natural terrestrial carbon store, as it sequesters more carbon than all other vegetation types in the world combined. Peat is thus critical for preventing and mitigating the effects of anthropogenic global warming. Peatlands also help minimise flood risks and filter water, both of which are invaluable ecosystem services. Peat harvesting and land-use changes that damage peatlands are a major source of greenhouse gas emissions, and in the 21st century, the use of peat increasingly has been discouraged in an attempt to protect these valuable ecosystems.

The whisky industry, however, uses peat freely and quite a number of whisky brands use phenols generated by the burning of peat in their whisky manufacturing process. The Island of Islay is particularly famous for its bestselling peated whisky brands.

For a long time a lack of alternative fuel forced Scottish 'Highlanders' to burn peat. Coal was simply too expensive for most and there were few trees. The situation began to change around the turn of the 1960's, with the help of technological progress in large industrial scale maltings. It then became possible to produce vast quantities of malted barley without peat. Speyside and Lowland distilleries were amongst the first to change to coke (a high carbon form of coal) as a combustible, as new railway networks to transport the fuel encouraged the transition. More remote regions like Islay persisted with peat.

Today, there's no question that peat-smoke derived flavours in whiskies are increasingly desirable. Consequently, peat is now used not only on Islay by the likes of Ardbeg, but also on Orkney, in the Highlands, Campbeltown, as well as in Speyside. Peat is usually extracted close to the distillers or maltsters. Distilleries prefer the top part of the bog, because the upper crust of peat found there tends to be 'richer', more rooty and generate more smoke and impart more flavour.

At some stage of his or her drinking career, every peat freak has probably wondered why  peaty whiskies don't all have the same kind of 'peatiness'." Instead, we find that peat comes in a remarkable array of sensory guises, and also contributes an almost oily mouth feel, as well as added depth, richness and sweetness. Its flavours are expressed differently in whiskies from different distilleries and range from notes reminiscent of lanolin, wet wool, iodine, seaweed, bacon, tobacco smoke, engine oil, tar, manure and wet earth.

As parts of Scotland are covered by a metre-thick layer of peat, it's been supposed that different types of organic matter in the different regions, have created different types of peat which impart, in turn, different flavours to the finished whisky. For example, historically there have been few trees on the Orkney islands so there are no tree roots in the peat, making it lighter and quicker to burn. Whiskies from this area, like Highland Park, tend to have a more lightly smoked flavour than Islay malts. Is this an argument for 'peat' and 'terroir'?

A study on the composition of peat in the production of Scotch Whisky and the influence of its geographical source, extraction depth and burning temperature analysed "Peat samples from four locations Islay, Orkney, St. Fergus (Aberdenshire), and Tomintoul (Speyside).” It revealed that "The ratio of phenol was the major discriminator between the samples of the different geographical regions, explaining more than 60% of the variance. St. Fergus and Islay samples were characterised by high percentages of guaiacols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal), syringols (aromas described as aromatic, phenolic, spicy, smoky, baconlike, sweet, medicinal, creamy, meaty, and vanilla), and phenols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal) in the burnt peat. Relatively high proportions of carbohydrate derivatives in the burnt peat characterised Tomintoul and Orkney samples."

In the distillate (new make), the origin of the peat could be clearly identified by analytical methods. By sensory analysis (by human nose), the spirits using Tomintoul (Speyside) peat were more medicinal than the spirit using Orkney (Hobbister) peat. The level of peat aroma was low in the St-Fergus spirit (Aberdeenshire) despite a high abundance of aromatic peaty aromas, but the spirit was sweet, spicy and medicinal.

The upshot of the study indicates that the source of peat will have an impact on the flavour of the whisky. It's a conclusion which may reignite the debate over Scotch whisky 'terroir' beyond the simplistic Highlands / Islands / Lowlands trichotomy. If for you, that's just all too involved, simply pour yourself a glass of Smoketrails and revel in the remarkable synergy that whisky and ancient earth can offer.

ADDENDUM Courtesy Nicks Wine Merchants, Australia

HOW WHISKY MAKING AFFECTS HEALTH

 Non-methane volatile organic compound emissions
from malt whisky maturation

Review of the human health and environmental impacts of non-methane volatile organic compound emissions from malt whisky maturation facilities

DIRECT INHALATION OF ETHANOL

Impacts of some individual species of non-methane volatile organic compounds (NMVOC) such as benzene and formaldehyde have been identified previously at concentrations close to typical ambient levels for public exposure. However, less research has been conducted into the harm from human exposure to typical ambient concentrations of ethanol or other likely evaporative emissions from the storage of whisky. The majority of studies performed on the impacts of ethanol do not concern the inhalation of ethanol but rather the consumption of it. It should be possible to estimate the quantity of alcohol inhaled annually by people living close to the bonded warehouses if ambient concentration data were available. Unfortunately, monitoring of ambient concentrations of ethanol does not occur. The International Agency for Research on Cancer (IARC) states, however, that:

"There is no safe level of alcohol consumption for cancer risk, and all types of alcoholic beverages, including beer, wine, and spirits, are linked to cancer risk, regardless of their quality and price. The risk of developing cancer increases substantially when more alcohol is consumed."

The NHS (2022) provides information for the public on the impacts of different levels of alcohol consumption. The following points are pertinent here:

·     If you drink less than 14 units a week, this is considered low-risk drinking. It's called ‘low risk’ rather than ‘safe’ because there's no safe drinking level.

·    The type of illnesses you can develop after 10 to 20 years of regularly drinking more than 14 units a week include: mouth cancer, throat cancer and breast cancer, stroke, heart disease, liver disease, brain damage, damage to the nervous system. Additionally, multiple studies conclude that alcohol consumption can make your mental health worse with strong links between alcohol misuse and self-harming, including suicide.

·    The effects of alcohol on your health will depend on how much you drink. The less you drink, the lower the health risks.

That there is no safe drinking level indicates that any exposure has potential for harm, even amongst those that do not drink at all.

When alcohol vapour is inhaled, it is thought to bypass initial metabolism and instead be rapidly transmitted to the brain via the arterial blood. A literature review of the impacts of inhalation found that results were inconclusive due to a lack of studies in this area. It may be possible that inhalation of alcohol vapour increases the propensity for alcohol addiction to develop, as shown in trials on mice. It is unclear if a similar effect may be seen in humans, particularly in vulnerable populations who are already at an elevated risk of developing substance addictions.

Some studies have also examined the impacts associated with inhalation of alcohol vapours produced from the use of alcohol-based hand sanitisers. The US Food and Drug Administration (FDA) warned that the vapours from alcohol-based hand sanitisers can cause symptoms such as headache, nausea and dizziness. However, it is worth noting that such products may not purely contain ethanol, but instead are likely to produce vapours that contain a variety of alcohols. Most commercially available hand sanitisers contain 70% ethanol and isopropanol. It is therefore unclear whether any conclusions drawn from these studies will also apply to inhalation of ambient ethanol from Scotch whisky production.

Public Health England list the possible side effects of acute exposure to ethanol vapours (PHE, 2015). These include irritation of the throat and difficulty breathing at 9,400,000 μg/m3, and lacrimation and coughing at 30,000,000 μg/m3. At higher concentrations, central nervous system depression may occur. Emergency response planning guideline (ERPG) values have also been provided in the US, which are designed to anticipate health effects to airborne chemical concentrations. The maximum airborne concentration below which it is believed that nearly all individuals could be exposed for up to 1 hour without experiencing other mild transient adverse health effects is listed as 3,456,000 μg/m3. The concentration below which it is believed nearly all individuals could be exposed to for up to 1 hour without experiencing irreversible or serious health effects is 6,336,000 μg/m3. These are short term exposure limits, and therefore it is still unclear what the effects may be due to long term ambient exposure for those living in the vicinity of Scotch whisky facilities. Due to the typical accumulation of exposure effects, long-term exposure limits are generally set at significantly lower concentrations than short term limits. For ethanol, this may not be as relevant as for other pollutants, as ethanol does not accumulate in the body (OECD, 2004), and therefore the greatest risk is likely to be from short term exposure to high concentrations.

The American Conference of Governmental Industrial Hygienists (ACGIH) is cited by the Indiana State Department of Health (2019) as concluding that airborne ethanol has chronic non-cancer health effects at concentrations of 2,200 μg/m3 or higher. ACGIH refers to a higher level for effects (though possibly for cancer, specifically), giving a Threshold Limit Value – Short Term Exposure Limit (TLV-STEL) of 1,880 mg/m3 (1,000 ppm), citing ethanol as a confirmed animal carcinogen.

Study/Organisation	Ethanol Concentration	Human Health Risk	Groups Affected
PHE	9,400,000 μg/m3	Irritation of throat and difficulty breathing	All
PHE	30,000,000 μg/m3	Lacrimation and coughing	All
ERPG	3,456,000 μg/m3	Mild transient adverse health effects	All
ERPG	6,336,000 μg/m3	Irreversible or serious health effect	All
ACGIH	2,200 μg/m3	Chronic non-cancer health effects	All

In the UK, the Health and Safety Executive (HSE) sets essentially the same workplace exposure limit of 1880 mg/m3 (1,880,000 μg/m3), though describes it as a long-term limit (8-hr reference period, versus 15 minutes for short term) (HSE, 2020).

Due to the lack of monitoring of ethanol concentrations, it is not possible to compare these exposure limits to the concentrations individuals may be exposed to. However, the estimated concentrations from the largest emitting bonded warehouse (23,000 μg/m3) does exceed the exposure threshold provided by the ACGIH for chronic non-cancer health effects. But occupational limits tend to be many times higher than those established for exposure of the public. Limits for members of the public set under clean air regulations are all significantly lower than workplace exposure limits to pollutants where both such limits exist. The ambient air regulations in the UK do not address ethanol concentrations specifically.

Converting atmospheric concentration to an estimate of alcohol consumption, and adopting the position that there is no safe level of alcohol consumption, we could generate an estimate of increased cancer incidence following the approach used for the Global Burden of Disease Initiative referring to the ‘Cancers Attributable to Alcohol Tool’ which may facilitate analysis. Quantification may be possible for some other effects such as stroke, but unlikely. Quantification could either describe a change in risk (e.g. from X cases/100,000 people/year to Y cases/100,000 people/year), or the additional number of cancers if the affected population is known, though this number is likely to be very small indeed given the obtained result.

Information on the website of the European Chemicals Agency (ECHA, 2022) states that ethanol: can cause damage to organs, is toxic if swallowed, may cause cancer, is toxic in contact with skin, is toxic if inhaled, causes serious eye damage, and causes skin irritation. However, this information is based on all exposure pathways, including ingestion. Inhalation, even in areas where ethanol concentrations are comparatively high, does not seem likely to be a major pathway.

NHS guidance (2022) is not to drink more than 14 units of alcohol per week. Intake via inhalation is estimated to be less than 1% of this for the cases where exposure is to concentrations of 800 μg/m3 or less. However, in the highest concentration zone, inhalation accounts for 2% and 10% of the weekly maximum for the resting adult and elite male athlete, respectively.

Exposure to emissions of ethanol from whisky production appears in most situations likely to lead to only a small increase in exposure to ethanol. No evidence has been identified to indicate that this could cause acute effects on the population. However, the analysis presented here should be seen in the context of:

1. Exposure to these emissions is additive to other exposures. Even amongst those who do not consumer alcohol deliberately there is exposure from food and drink such as bread and orange juice.
2. There are indications that low level exposure increases vulnerability to a range of chronic diseases.
3. Exposure of the public to emissions from whisky production is not voluntary.
4. Exposure would affect all age groups.

There are limited studies on the direct inhalation of ethanol particularly beyond the fenceline of maturation and production facilities, however given there is no safe drinking level of alcohol then an element of risk remains. While it is likely that the impact on human health beyond the fenceline of Scotch whisky production facilities as a result of direct inhalation of ethanol is likely to be minor, monitoring of the actual ethanol concentrations close to the larger bonded warehouses is recommended. Information on the website of the European Chemicals Agency (ECHA, 2022) states that ethanol: can cause damage to organs, is toxic if swallowed, may cause cancer, is toxic in contact with skin, is toxic if inhaled, causes serious eye damage, and causes skin irritation. However, this information is based on all exposure pathways, including ingestion. Inhalation, even in areas where ethanol concentrations are comparatively high, does not seem likely to be a major pathway.

Baudoinia Compniacensis

Baudoinia Compniacensis is a sac fungus which thrives in habitats with a high concentration of airborne ethanol, such as outside or near distilleries, bonded warehouses or commercial bakeries. In appearance, the fungus forms black crusts on the façades of buildings where conditions are favourable and it uses ethanol for carbon nutrition as a source of calories. Baudoinia Compniacensis is also known for its ability to withstand high temperatures with warm environments even increasing spore germination. As a result, the fungus is able to form colonies on the outside of buildings involved in whisky production as well as in the vicinity of those buildings if ethanol concentrations are high enough to sustain this.

A review of literature relating to the ethanol concentrations to sustain the growth of Baudoinia Compniacensis has produced inconclusive results. Research conducted by the Indiana State Department of Health Environmental Public Health Division in 2019 did not find any reports of health risks from short or long-term exposure to Baudoinia Compniacensis.

Further investigation into the ethanol concentrations with which Baudoinia Compniacensis grows is required. Ethanol concentrations close to Scotch whisky facilities will likely be greater either close to the larger facilities that emit the greatest quantities of ethanol, or in locations where air flow is reduced, for example in urban areas. In such areas, Baudoinia compniacensis growth is anticipated to be the most extensive. In addition, a watching brief should be maintained for any future studies that demonstrate if there are any human health impacts of Baudoinia Compniacensis.

Ozone Formation

Photochemical reactions between NMVOCs (including ethanol) and NOx can form ground-level ozone. Therefore, NOx concentrations must also be considered when trying to understand the extent of ozone formation from NMVOCs. The reaction pathways between NOx and NMVOCs to produce ozone are complex, but in general ozone formation will be limited by whichever pollutant appears in the lowest concentrations in the atmosphere. Exposure to ozone linked to VOC releases may have the following effects:

  • Mortality
  • Respiratory hospital admissions
  • Cardiovascular hospital admissions
  • Damage to ecosystems (crops, forests, etc.)
  • Damage to livestock production

Premature deaths in the UK attributable to exposure to ozone were estimated to be 880 in 2019 (EEA, 2021b). The same study calculated the estimated years of life lost for the same year, which was 15 years of life per 100,000 inhabitants. The study covered most European countries, and it ranked the UK as having the third lowest relative impacts on health from ozone exposure in Europe. The two countries with the lowest relative impacts on health were Iceland and Ireland, reflecting both their northerly latitudes and prevailing wind directions that lead to reduce transboundary input compared to other European countries. Ozone production at low altitudes requires sunlight, and countries with the greatest relative health impacts were all in the Mediterranean region. Ground-level ozone concentrations are seasonal and highly episodic, with concentrations varying significantly month to month and year to year.

Scottish Monitoring Network Data

Alongside the ozone monitoring network, monitoring relating to nitrogen dioxide (NO2) concentrations can also be considered to gain an understanding of the drivers for the formation of ozone in Scotland. There is some monitoring of NMVOCs, but not those specifically related to the whisky industry. Any monitoring of ethanol concentrations associated with Scotch whisky production that takes place will be informal, and likely only monitoring concentrations within the warehouse for compliance with health and safety standards for the exposure of workers.

Across Scotland, there are 11 air quality monitoring sites which measure exceeds of the Air Quality Strategy Objective (AQSO) for ozone; almost all of the monitoring sites in Scotland recorded exceeding of the AQSO for ozone. It was found that there is variation in the ozone concentrations recorded at urban and rural locations. Ozone monitors in rural locations recorded a greater number of incidences than urban locations. Therefore, it can be concluded that ozone concentrations are generally higher in rural areas than within towns and cities. This is due to the complex nature of the interactions between ozone and nitrogen oxides. Ground-level ozone reacts with nitric acid (NO) to produce NO2 and oxygen, and therefore reducing the concentrations of ozone. NO is emitted from road transport and so NO concentrations are typically higher in urban areas. This means that NO is more readily available to react with ozone to produce other gases. Those living in rural areas are therefore at a greater risk of being exposed to elevated concentrations of ozone.

Ozone formation is highly dependent upon meteorological conditions, which are likely to have a greater impact on ozone concentrations than the emissions from the Scotch whisky industry. That being said, Scotch whisky production contributes significantly to the total NMVOC emissions in Scotland which may form ozone. Therefore, while the impact on human health of Scotch whisky production as a result of ozone formation is likely to be low, further studies are required to fully verify this impact.

Secondary Aerosol Formation

Secondary aerosols are produced from interactions between VOCs and other molecules in the atmosphere. When VOCs are oxidised they produce secondary organic aerosols (SOAs) which may then form tertiary aerosols through further reactions. First-generation products are mostly hydroxyl, carbonyl, hydroxycarbonyl, hydroperoxide and peroxynitrate. Small oxygenated compounds, such as ethanol, have a low propensity to form SOAs. There are no studies concerning the specific make-up of the SOAs produced from the Scotch whisky production process.

Emissions from Scotch whisky may also form secondary inorganic aerosols (SIAs). SIAs consist of a mixture of components such as sulphates, nitrates, black carbon and mineral dust and are part of the particulate matter (PM) in the atmosphere. Smaller particles in the PM2.5 fraction can be carried over long distances by wind before settling elsewhere. Consequently, the secondary formation of PM2.5 as a result of the Scotch whisky industry will not have a purely localised impact. Given the complexity of the formation pathways and the wide variety of aerosols which could be formed, assessing the human health impacts of SIAs and SOAs produced from Scotch whisky emissions will be difficult. It is still unclear what aerosols would be produced from ethanol emissions and the quantities of these aerosols produced.

No studies could be found regarding the creation of secondary aerosols from ethanol production. Given the complexity of the formation pathways and the wide variety of aerosols which could be formed, determining the associated impacts on human health were not possible at this time. Although the health impact is likely to be minor or even negligible, judgment cannot be made as to the likely severity of the human health impacts from aerosol formation once the ethanol is emitted into the atmosphere without dedicated modelling.