Johnnie Walker Black Ruby
A dram designed for Cocktails
So I decided to review the Johnnie Walker Black Ruby.
For those who regularly check in at this blog, you’ll know that while my heart beats for the unadulterated spirit of a single malt, I have a soft spot for a well-constructed blend—especially when it promises a bit of "adventure."
Today’s dram is a departure from the usual kind of bottles I review: the Johnnie Walker Black Ruby. It’s the first core-range creation from Master Blender Dr. Emma Walker, and it feels like a very deliberate attempt to pull the classic "Black Label" profile into a slightly more colorful territory. (Ruby is the new black?)
Good to know is that next to the four “standard” ingredients (Cardhu, Clynelish, Glenkinchie and Coal Ila.), this dram relies on a serious dose of Roseisle. But the true change is the combination of red wine, PX and Oloroso casks.
Let’s see if this ruby is a true gem or just a piece of polished red glass!
To the dram!
On the eye I spot a thick Amber color with a slight red hue. That is already playing into the naming of this whisky, but this whisky was colored for effect. So I’m not convinced yet. It is bottled at 40% Vol.
I’m a bit hesitant to take my first sip, since I know this was designed with cocktails in mind. Will I get a palate full of artificial flavors?
On the nose I get the familiar light hints of smoke I know from Johnnie Walker Black Label. But immediately after I get some fresh, slightly sour dark fruit notes. Think blackberries and black currants, mixed with some raspberries. Something lightly herbal in the end, going towards walnuts.
My first sip delivers something of that fresh fruit, mixed with a smear of smoke.
The sweeter notes quickly disappear and the smoke lingers a bit longer. but not that long. A tiny acidic note pops up, enriched with some oak.
The finish is short. Too short. It is like the dram just suddenly dives of a cliff.
Too bad, because those fruitier notes in the beginning are actually fun to taste in a dram!