lesa chola history of johnnie walker whiskey

k e e p w a l k i n g h i s t o r y o f j o h n n i e w a l k e r w h i s k e y

l e s a c h o l a

This book is dedicated to

Justin and Tambu Chola.

Thank You for being

such amazing parents.

k e e p w a l k i n g

Copyright © 2014 Lesa Chola

Al l r ights reserved. Publ i shed in the United States by

Chronical Books

Library of Congress Cataloging- in-Puubl icat ion Data

Chola, Lesa.

His tory of Johnnie Walker / Lesa Chola. - 1s t ed.

Includes bibl iographical re ferences.

ISBN 765-1-56073-458-7

1. Lesa Chola - Wri t ten works. I . His tory of Johnnie

Walker Whiskey

NC777.6.C3B36 2014

700.31-dc25

20140116187

Printed in San Francisco

C h a p t e r I A C r a f t i s B o r n 2 5

C h a p t e r I I T h e M a s t e r B l e n d e r 3 0

C h a p t e r I I I D i g n i f i e d B l e n d s 3 5

C h a p t e r I V J o h n n i e Wa l k e r w i t h a Tw i s t 4 4

p a r t t w o j o h n n i e w a l k e r

c o n t e n t s

C h a p t e r I T h e J o u r n e y 3

C h a p t e r I I P r o c e s s 8

C h a p t e r I I I P i c k Yo u r P o i s i o n 1 3

C h a p t e r I V T h e P e r f e c t S e r v e 1 9

p a r t o n e w h i s k e y

When I was young I remeber constantantly seeing the Johnnie

Walker Black Lable bottle in our house. The image of it is so

vivid it will be embeded in my mind for the rest of my life. I was

most intrigued by the way the black band went across the middle

with it’s pops of gold, but the one thing that stood out the most

was that ‘Black Label’ as if it was making sure I knew what it

was. My dad has always been a devoted whisky drinker and

colloector, but his favourite in perticular is Johnnie Walker, when

I ask him why Johnnie Walker, he tells me:

“becuase he never stops walking,

and I want to keep walking too”

a fathers tale

f o rwa r d

2

pa r t i

w h i s k e y

the journey

It is possible that distillation was practiced by the Babylonians in

Mesopotamia in the 2nd millennium BC with perfumes and

aromatics being distilled. But this is subject to uncertain and dis-

puted interpretation of evidence. The earliest certain chemical

distillations were by Greeks in Alexandria in the 1st century AD,

but these were not distillations of alcohol. The medieval Arabs

adopted the distillation technique of the Alexandrian Greeks,

and written records in Arabic begin in the 9th century, but again

these were not distillations of alcohol. Distilling technology

passed from the medieval Arabs to the Medieval Latin’s, with

the earliest records in Latin in the early 12th century. The earli-

est records of the distillation of alcohol are in Italy in the 13th

century, where alcohol was distilled from wine. An early descrip-

tion of the technique was given by Ramon Lull (1232–1315). Its

use spread through medieval monasteries, largely for medicinal

purposes, such as the treatment of colic and smallpox. The art

of distillation spread to Ireland and Scotland no later than the

15th century, as did the common European practice of distilling

‘Aqua Vitae’ or spirit alcohol primarily for medicinal purposes.

c h a p t e r i t h e j o u r n e y

3

“Whiskey, like a beautiful woman,demands appreciation. You gaze first, then it’s time to drink.”

h a r u k i m u r a k a m i

The practice of medicinal distillation eventually passed from a

monastic setting to the secular via professional medical prac-

titioners of the time, The Guild of Surgeon Barbers. The first

confirmed written record of whisky comes from 1405 in Ireland.

In the Irish Annals of Clonmacnoise in 1405, the first written

record of whisky attributes the death of a chieftain to “tak-

ing a surfeit of aqua vitae” at Christmas. In Scotland, the first

evidence of whisky production comes from an entry in the Ex-

chequer Rolls for 1494 where malt is sent “To Friar John Cor, by

order of the king, to make aquavit”, enough to make about 500

bottles. James IV of Scotland (r. 1488–1513) reportedly had a

great liking for Scotch whisky, and in 1506 the town of Dundee

purchased a large amount of whisky from the Guild of Surgeon

Barbers, which held the monopoly on production at the time.

Between 1536 and 1541, King Henry VIII of England dissolved

the monasteries, sending their monks out into the general public.

Whisky production moved out of a monastic setting and into

personal homes and farms as newly independent monks needed

to find a way to earn money for themselves.

The distillation process was still in its infancy; whisky itself was

not allowed to age, and as a result tasted very raw and brutal

compared to today’s versions. Renaissance-era whisky was also

very potent and not diluted. Over time whisky evolved into a

much smoother drink. With a license to distil Irish whiskey from

1608, the Old Bush mills Distillery in Northern Ireland is the

oldest licensed whiskey distillery in the world. In 1707, the Acts

of Union merged England and Scotland, and thereafter taxes on

it rose dramatically. After the English Malt Tax of 1725, most of

Scotland’s distillation was either shut down or forced under-

ground. Scotch whisky was hidden under altars, in coffins, and in

any available space to avoid the governmental Excisemen.Scot-

tish distillers, operating out of homemade stills, took to distilling

whisky at night when the darkness hid the smoke from the stills.

For this reason, the drink became known as moonshine. At one

point, it was estimated that over half of Scotland’s whisky output

was illegal. In America, whisky was used as currency during the

American Revolution; George Washington operated a large dis-

tillery at Mount Vernon convert corn to whisky and transport it

Given the distances and primitive transportation network

of colonial America, farmers often found it easier and more

profitable to convert corn to whisky and transport it to market

in that form. It also was a highly coveted sundry and when an

additional excise tax was levied against it, the Whiskey Rebellion

erupted in 1791.The drinking of Scotch whisky was introduced

to India in the nineteenth century. Edward Dyer at Kasauli built

the first distillery in India in the late 1820s. The operation was

soon shifted to nearby Solan (close to the British summer capital

Shimla), as there was an abundant supply of fresh spring water

there. In 1823, the UK passed the Excise Act, legalizing the

distillation (for a fee), and this put a practical end to the large-

scale production of Scottish moonshine. In 1831, Aeneas Coffey

patented the Coffey still, allowing for cheaper and more efficient

distillation of whisky. In 1850, Andrew Usher began producing

a blended whisky that mixed traditional pot still whisky with that

from the new Coffey still.

t h e j o u r n e y h i s to ry o f j o h n n i e wa l k e r w h i s k e y

6

1.1 Noorman’s Kil bar in nyc is a whiskey fan’s dream. With a staggering 400 bottles of scotch, bourbon, and rye.

7

process

Distilled alcoholic beverages such as mead, wine, and beer have

been produced since at least 7000 B.C. The process of distilla-

tion (heating an alcoholic beverage in order to boil off, collect,

and concentrate the alcohol) was first used in China no later

than 800 B.C. to produce rice spirits. About the same time in

other parts of Asia, distillation was used to produce arrack, a

beverage similar to rum, made from rice and sugarcane juice

or palm juice. The ancient Arabs, Greeks, and Romans all

distilled wine to produce beverages similar to modern brandy.

The practice of distillation spread to Western Europe with the

Arabs in the eighth century, particularly in Spain and France. No

one knows where or when the first grain spirits were produced,

but they certainly existed in Europe no later than 500 years ago.

Some claim that monks invented whiskey in Ireland as long as

1,000 years ago and carried to Scotland. In any case, the first

written records of Scottish whiskey-making dates as far back

as 1494. The word whiskey comes from the Irish Gaelic uisge

beatha or the Scottish Gaelic uisge baugh, both meaning “water

of life.” Spirits were carried to the New World with the earliest

c h a p t e r i i p o rc e s s

8

“I should never have switched from Scotch to Martinis”

h . l . m e n c k e n

European settlers. Rum was distilled in New England in the early

17th century, and distillation also took place in New York as

early as 1640. During the early 18th century whiskey making be-

came an important industry in the western part of the American

colonies, particularly in western Pennsylvania. Farmers found it

difficult to store their perishable grains and to transport them to

distant eastern cities. It was much simpler to use them to make

whiskey, which could be stored for years and more easily trans-

ported. The earliest devices for distillation consisted of a closed,

heated container, a long tube (known as a condenser) through

which the alcohol vapor could cool and turn back into a liquid,

and a receptacle to catch the alcohol. These were later refined

into pot stills, in which alcohol vapor from a heated copper pot

was condensed in a helical, water-cooled copper tube called a

worm. Pot stills are still often used to make whiskey in Scotland

and Ireland and brandy in France. In Scotland in 1826 Robert

Stein invented continuous distillation, in which alcohol could be

distilled continually rather than batch by batch. This process was

improved by the Irishman Aeneas Coffey in 1831 and is still used

To make most mass-produced whiskey today Whiskey is made

from water, yeast, and grain. The water used is often considered

the most important factor in making good whiskey. It should be

clean, clear, and free from bad-tasting impurities such as iron.

Every whiskey maker keeps a supply of yeast available, grown on

barley malt and kept free from bacterial contamination. Some

whiskey makers use several kinds of yeast to control the fermen-

tation process precisely. The type of grain used varies with the

kind of whiskey being made, but all whiskeys contain at least

a small amount of malted barley, which is needed to start the

fermentation process. Scotch malt whiskey contains only barley.

Other whiskeys contain barley in combination with corn, wheat,

oats, and/or rye. Corn whiskey must contain at least 80% corn,

while Bourbon whiskey and Tennessee whiskey must contain

at least 51% corn. Rye whiskey must contain at least 51% rye,

and wheat whiskey must contain at least 51% wheat. To deserve

the name of Scotch, the whisky has to stay for this minimum

of 3 years on the Scottish ground. Generally, the whiskies

marketed as single malt aged for a minimum of 8 to 10 years.

Truckloads of grain are shipped directly from farms to the whis-

key manufacturer to be stored in silos until needed. The grain

is inspected and cleaned to remove all dust and other foreign

particles. All grains except barley are first ground into meal in

a gristmill. The meal is then mixed with water and cooked to

break down the cellulose walls that contain starch granules. This

can be done in a closed pressure cooker at temperatures of up

to 311°F (155°C) or more slowly in an open cooker at 212°F

(100°C). Instead of being cooked, barley is malted. The first step

in malting barley consists of soaking it in water until it is thor-

oughly saturated. It is then spread out and sprinkled with water

for about three weeks, at which time it begins to sprout.

During this germination the enzyme amylase is produced, which

converts the starch in the barley into sugars. Drying the barley

and heating it with hot air from a kiln halt the sprouting. For

Scotch whiskey, the fuel used in the kiln includes peat, a soft,

carbon-rich substance formed when plant matter decomposes

in water. The peat gives Scotch whiskey a characteristic smoky

taste. The malted barley is then ground like other grains.

6 Scottish whiskey makers often distill their wash in traditional

copper pot stills. The wash is heated so that most of the alcohol

(which boils at 172°F, 78°C) is transformed into vapor but most

of the water (which boils at 212°F, 100°C) is not. This vapor is

transferred back into liquid alcohol in a water-cooled condenser

and collected. Most modern distilleries use a continuous still.

This consists of a tall cylindrical column filled with a series of

perforated plates. Steam enters the still from the bottom, and

distiller’s beer enters from the top. The beer is distilled as it

slowly drips through the plates, and the alcohol is condensed

back into a liquid. With either method, the product of the

initial distillation known as low wine is distilled a second time to

produce a product known as high wine or new whiskey, which

contains about 70% alcohol. 11 Glass is always used to store

mature whiskey because it does not react with it to change the

flavor. Modern distilleries use automated machinery to produce

as many as 400 bottles of whiskey per minute. The glass bottles

move down a conveyor belt as they are cleaned, filled, capped,

sealed, labeled, and placed in cardboard boxes.

11 12

h i s to ry o f j o h n n i e wa l k e r w h i s k e y c h a p t e r i i p ro c e s s

p ick your po ison

Whisky or whisky-like products are produced in most grain-

growing areas. They differ in base product, alcoholic content,

and quality. Malt whisky is made primarily from malted barley.

Grain whisky is made from any type of grains. Malts and grains

are combined in various ways: Single malt with an age statement

and perhaps some indication of some special treatments such as

maturation in a port wine cask. Blended malt whisky is a mixture

of single malt whiskies from different distilleries. If a whisky is

Labeled “pure malt” or just “malt” it is almost certainly a

blended malt whisky. This was formerly called a “vatted malt”

whisky.

c h a p t e r i i i p i c k yo u r p o i s i o n

13

“ Love makes the world go round? Not at all.Whiskey makes it go round twice as fast ”

1.2 Jack Rose Dining Saloon has the largest collection of spirits in the Mid-Atlantic region. If you can’t find your preferred whiskey here, it doesn’t exist.

c o m p t o n m a c k e n z i e

In early 1892 work began to convert an 18th-century mansion

(Balvenie New House) into a distillery. In 2007, The Balvenie

Global Brand Ambassador, David Mari presented an online

documentary series about the making of malt whisky, shot in

and around the Balvenie Distillery. The Balvenie is one of the

great distilleries of Speyside, Scotland. Founded in 1892, it is

one of the pioneers of introducing various wood finishes to its

malts. Their aptly named Double Wood is a twelve-year-old

Single Malt that spends most of its life in second-fill Bourbon

casks prior to being transferred to first-fill Dolorosa Sherry casks.

There are three levels of flavor in this Single Malt. The original

Balvenie imparts heather, honey and clean barley flavors. The

Bourbon barrel adds vanilla, a sort of cookie-like taste, as well

as marshmallow, caramel and toast. The Oloroso Sherry barrel’s

influence is expressed via peach, marzipan, clover, a bit of honey

and prunes. Complex and approachable, this Single Malt has a

younger brother that’s actually older The Balvenie 17 Year Old

Double Wood was first released in September of 2012.

p i c k yo u r p o i s o n

14

1.3 Belvenie Single Malt Scotch Whiskey

Considered King of all whiskies, Jack Daniels is largest

Selling brand of American whiskey in the world. It is a brand

of Tennessee whiskey. It is produced by Jack Daniel distillery, in

Lynchburg, Tennessee, owned by the Brown Forman Corpora-

tion in 1956. The brand’s variant “Black Label” sold its

11 million cases in the company’s fiscal year ended on 30 April

2013. The company regularly sponsors various race events.

It sponsors Zac Brown Bands Tour. The brand is planning to

introduce its new variant under the name of “Sinatra’s 100th

birthday”, launching in 2015. Despite being the location of a

major operational distillery, Jack Daniel’s home county of Moore

is a dry county, so the product is not available for consumption at

stores or restaurants within the county. On a state level, the State

of Tennessee has imposed stringent requirements. To be labeled

as Tennessee Whiskey, it is not enough under state law that the

whiskey be produced in Tennessee; it must meet quality and

production standards. These are the same standards used by Jack

Daniel’s Distillery, and some other distillers are displeased with

the requirements being enshrined into law.

1.4 Jack Daniels Tennessee Whiskey 15


The heritage of Ballantine’s Scotch whisky can be traced back to

1827, when farmer’s son George Ballantine set up a small grocery

store in Edinburgh supplying a range of whiskies to his clientele.

In 1865 George delegated the store’s operation to his eldest son,

Archibald, while he opened a larger establishment in Glasgow. Here

he concentrated on the wine and spirit trade, catering to clients,

which included the Hindu Royal Family. He also began to create

his own blends. These inspired additional demand, drawing second

son, and George junior, into the business. It is the worlds second

highest selling Scotch whisky. The brand has won many awards for

its products. It is one of the first Scotch whiskies to grab the market

in the United Kingdom introduced in 1965. In 2006, Sandy Hyslop

was appointed as Ballantine’s Master Blender. He is appointed as the

5th Master Blender in Ballantine’s 180-year history. Its variants are

named with expressions stating the characteristics and age, like12 year

old: blended-“fresh, soft and nutty,” 40 year old: blended-“incredible

depth, complex and extremely fruity.”

1.5 Ballantine’s Blended Scotch Whisky 16


Chivas Regal is a world-famous Scotch blend, which was

first made in the early 20th century by Chivas Brothers. The

company can trace its roots back to 1801, with the opening of

a grocers at Number 13 King Street, Aberdeen. Selling luxury

food, coffee and spices, it wasn’t until half a century later that

the company started to make whisky, and then not until post-US

Prohibition that Chivas Regal 12 Year Old was first officially

released. F. Paul Pacult described Chivas Regal 12 as “the blend

for grown-ups”, awarding it an impressive 9 out of 10. It’s a very

apt statement – this is a very refined blended whisky, with herbs,

honey and fruit leaping forth on the palate. Regularly lauded by

the critics, this is a superb blend in its price category, represent-

ing great value for money. It is the middle of the range, the

18-year-old Gold Signature, that is possibly the most popular

and reasonably priced for a Scotch that will impress your taste

buds and any friends you may have over for an evening sipper.


1.6 Chivas Regal Blended Scotch Whisky17

Springbank Single Malt is the most popular variety. Its standard

bottling is a 10 year old, distilled two and a half times, and is

not chill-filtered, nor does it have color added. Scotch connois-

seurs are familiar with Campbeltown, Scotland, as the home of

Springbank Distillery. The brand’s ten-year-old cask-strength

Single Malt is a lightly pleated, shining example of their crafts-

manship, which features a unique two-and-a half-times distilla-

tion process. On the nose it offers a complex bouquet with an ar-

ray of aromas including a touch of honey, some fresh cucumber

and a hint of brininess, finishing with smoke and peat along with

some underbrush mixed with a Sherrie matiness. Although it

begins its life in Bourbon barrels, it finishes out in Sherry barrels,

lending to its richness. The complexity of its bouquet compels

you to anticipate Single Malt of distinction, and it certainly

delivers. The 100 proofs are needed to support and balance this

intense Scotch. The mouth feel is full, luscious and a tad sweet

with a lingering, long finish of smoke, peaty lemon zest and fall

leaves.

p i c k yo u r p o i s i o n

181.7 Springbank Single Malt Whiskey

the perfect serve

Whiskey spans the globe in a broad range of styles, flavors and

varieties. No matter where the bottle pours it seems the preferred

manner of consuming the spirit is neat or on the rocks. However

the vast flavor profile of each individual whiskey creates a wealth

of opportunity for cocktail sampling and springboard for new

creations. Enjoy a few words of “whiskey wisdom” from spirited

drinkers past and present. Whiskey cocktails represent a few

whiskies from around the world.

c h a p t e r i v t h e p e r f e c t s e rv e

19

“ The true pioneer of civilization is not the newspaper, not religion, not the railroad – but whiskey! ”

j a r o d k i n t z

c h a p t e r i v t h e p e r f e c t s e rv e h i s to ry o f j o h n n i e wa l k e r w h i s k e y

esqu ire

Ingredients

2 ¼ ounces bourbon

¾ ounce Grand Marnier

1½ teaspoons orange juice

1 teaspoon lemon juice

1 or 2 dashes Angostura bitters

Glass Type Cocktail Glass

Instructions

Combine the bourbon and the other ingredients

in a cocktail shaker, shake well with cracked ice

and strain into a chilled martini glass. Garnish

with a curl of lemon rind.

“ Haven’t you learned yet that I put something more than whisky into my speeches? ”

20

w . c . f i e l d s

boulevad i er

Ingredients

1 ounce bourbon or rye whiskey

1 ounce Campari

1 ounce sweet vermouth

Garnish: orange twist or cherry

Instructions

Pour ingredients into a mixing glass and fill with

cracked ice. Stir well for 20 seconds and strain

into a chilled cocktail glass. Garnish with a

cherry or a twist of orange peel.

h i s to ry o f j o h n n i e wa l k e r w h i s k e y

“ We borrowed golf from Scotland as we bor-rowed whiskey. Not because it is Scottish, but because it is good ”

21

r o b e r t e . l e e q u o t e s

whiskey sours

Ingredients

3 (12 fluid ounce) cans frozen orange juice

concentrate, thawed

1 can frozen lemonade

concentrate, thawed

18 cups water

2 cups whiskey

26 maraschino cherries

26 orange slices for garnish

Instructions

In a large pitcher or punch bowl, stir together

the orange juice concentrate, lemonade con-

centrate and water until well blended. Stir in

whiskey and garnish with maraschino cherries

and orange slices.


“ Whiskey is by far the most popular of all remedies that won’t cure a cold. ”

22

w a l k e r p e r c y

john coll ins cock ta i l

Ingredients

2 oz whisky

1 oz lemon juice

1 tsp superfine sugar

3 oz club soda

1 maraschino cherry

1 slice orange or apple

Instructions

In a shaker half-filled with ice cubes, combine

the bourbon, lemon juice, and sugar. Shake well.

Strain into a collins glass almost filled with ice

cubes. Add the club soda. Stir and garnish with

the cherry and the orange slice.


“ Too much of anything is bad, but too much of good whisky is barely enough. ”

23

m a r k t w a i n

i r i sh buck Ingredients

Ice

2 ounces Irish whiskey

1 tablespoon fresh lime juice

3 ounces ginger ale

Lime wedge

Instructions

Fill a glass with ice. Add whiskey, lime juice, and

ginger ale. Stir and garnish with lime wedge.


“ I’m a simple man. All I want is enough sleep for two normal men, enough whiskey for three, and enough women for four.”

24

j e f f p h i l l i p s

wisers sp iced Ingredients

2 oz Wiser’s Spiced Canadian Whisky

1 tsp sugar

2 dashes Angostura bitters

1 tsp water

Instructions

Add sugar to the bottom of a rocks glass and add

Angostura bitters and water, stirring to dissolve

sugar completely. Add Wiser’s Spiced Canadian

Whisky, fill glass with ice, and stir. Garnish with

an orange zest.


“ Giving money and power to government is like giving whiskey and car keys to teenage boys. ”

24

d o u g w o r g u l

“Whisky is liquid sunshine.”

j o h n n i e w a l k e r

pa r t i i

c h a p t e r i a c r a f t i s b o r n

a craft i s born

Originally known as Walker’s Kilmarnock Whisky, the Johnnie

Walker brand is a legacy left by John “Johnnie” Walker after he

started to sell whisky in his grocer’s shop in Ayrshire, Scotland.

The brand became popular, but after Walker’s death in 1857 it

was his son Alexander Walker and grandson Alexander Walker

II who were largely responsible for establishing the whisky as a

popular brand. Under John Walker, whisky sales represented

eight percent of the firm’s income; by the time Alexander was

ready to pass on the company to his own sons, that figure had

increased to between 90 and 95 percent. Prior to 1860, it was

illegal to sell blended whisky. During that time John Walker sold

a number of whiskies notably his own Walker’s Kilmarnock. In

1865, John’s son Alexander produced their first blend, Walker’s

Old Highland. To this day, Johnnie Walker selects the finest

whiskies across Scotland, from the elegant single malts of the

Highlands to the smokiest whiskies of Islay. It is the largest col-

lection of whiskies in the world, an asset that allows the master

blenders to push the boundaries of their craft with their every

new creation.

25

“Born 1820, Still going Strong!”

j o h n w a l k e r

h i s to ry o f j o h n n i e wa l k e r w h i s k e y c h a p t e r i a c r a f t i s b o r n

26 27

Director for Global Supply Scotland announced that Diageo

intended to cease production at the plant in Kilmarnock. Under

a restructuring program across Scotland, production would be

moved from the brands original home to Diageo plants in Leven,

Fife, and Shieldhall, Glasgow. News of the planned closure

had widespread media attention and condemnation. Following

the decision, a public campaign was waged to try to persuade

Diageo to reverse this decision. However on 9 September 2009

Diageo stated that they intended to press ahead with the move

away from Kilmarnock and that the matter was “closed”.

The Johnnie Walker plant, the largest employer in the town of

Kilmarnock, closed its doors in March 2012. With its origins in

the 1870’s Old Special Whisky, Johnnie Walker Black Labe

Became simply “Black Label” in 1909. Experts regard it as the

ultimate Scotch deluxe whisky, the benchmark by which all oth-

ers are measured. Each whisky is matured in a slightly different

way, due to the intricacies of wood, climate and location. The

Master Blenders’ skill is in blending these whiskies together to

create a whisky with an extraordinary range of flavor.

From 1906 to 1909, John’s grandsons George and Alexander

II expanded the line and introduced the color names. In 1908,

when James Stevenson was the Managing Director, there was

a re-branding of sorts. The whisky was renamed from Walker’s

Kilmarnock Whiskies to Johnnie Walker Whisky. In addition,

the slogan, “Born 1820 still going Strong!” was created, along

with the Striding Man logo, a figure used in their advertisements

to this day, created by illustrator Tom Browne, in honor of the

founder, and given the same name. Johnnie Walker White was

dropped during World War I. In 1932, Alexander II added

Johnnie Walker Swing to the line, the name originating from

the unusual shape of the bottle, which allowed it to rock back

and forth. The company joined Distillers Company in 1925.

Guinness acquired distillers in 1986, and Guinness merged with

Grand Metropolitan to form Diageo in 1997. Johnnie Walker is

no longer blended in Kilmarnock, and has not been for many

years. The bonded warehouses and company offices (now local

authority) can still be seen in Strand Street and John Finnie

Street. On 1 July 2009, Bryan Donaghey, Diageo Managing

The origins of Johnnie Walker Black Label go back to when

John Walker’s son Alexander took over in 1857. Realizing the

genius and untapped potential of his father’s blends, Alexander

focused on expanding the whisky side of the business.He drew

inspiration from his father’s signature smoky style. And in 1867

he copyrighted ‘Old Highland Whisky’, which was the precursor

of today’s Johnnie Walker Black Label. By 1889, John Walker

& Sons had businesses established in London, Sydney and Paris,

and distribution agents appointed as widely as South Africa,

America and India. At that time, few brands had such breadth

of distribution.

h i s to ry o f j o h n n i e wa l k e r w h i s k e y c h a p t e r i a c r a f t i s b o r n

28 29

the master b lender

Alexander Walker, born in 1837 was the son of John ‘Johnnie’

Walker of the whisky brand. He inherited the company in 1857

and expanded its business, exporting whisky throughout the Brit-

ish Empire. In 1867 he registered Old Highland Whisky, one of

the earliest brands to be trademarked. From that time it has had

the now famous slanted black and gold label. In the late 1870s

he switched to the distinctive square bottle design. Upon his

death in 1889, he left the business to his sons George Paterson

Walker and Alexander Walker II. , George ran marketing and

distribution through the London office. Alex oversaw produc-

tion, blending, and became an industry spokesman and whisky

magnate. Sir Alexander was the man that developed Red Label

and for that alone he deserved his knighthood. But he wasn’t

just a great blender; he was an astute businessman and a forceful

spokesman for the industry as a whole, and that’s why he became

known as the ‘Colossus of the Whisky Industry’.

c h a p t e r i i t h e m a s t e r b l e n d e r

30

2.1 Sir Alexander Walker, son of John Walker

“ Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake ”

d a n c a s t e l l a n e t a

31

As one of DCL’s younger and more dynamic directors Walker

played a prominent role in the group’s development. With a

declining demand for whisky and gin, moved into the produc-

tion of industrial alcohol and solvents and via this into a range

of organic chemicals. Many complex problems accompanied

diversification. These included relations with much larger

Competing firms like ICI and I.G. Farben; the large capital

Investment which was required; and a highly unsettled technol-

ogy in which the choice of raw material lay between molasses,

where DCL had invested heavily, oil, where petroleum producers

were firmly ensconced, and coal, the only domestically produced

raw material. The most sensitive issue was the appropriate form

of organization, because the capital for diversification had to

come from potable activities. This meant that diversification

required the approval of the blenders; the dominant group on

the board, and not all were prepared to take a long-term view

of the chemical business. Several blenders saw diversification as

a short-term insurance policy, which could be discarded when

the potable spirits market recovered. Against them were those

Ranged against them were those who had built the chemical

business and wanted to adopt a divisional structure, splitting it

into two divisions, whisky and industrial. When, in 1931, chair-

man was absent through illness a small finance and executive

committee was established as a temporary expedient. Walker

was a member and argued successfully for greater centralized

control. The new management structure in 1935 rejected the

divisional approach and established a management committee in

which each member controlled a group of subsidiary companies

and departments. Walker took charge of research and develop-

ment and many of the chemical interests. His chairmanship of

the management committee (from 1937 to 1939), moved into

the marketing of finished products in addition to the produc-

tion of raw materials and intermediates. Negotiated a ‘spheres

of interest’ agreement with ICI and initiated joint research

with the Royal Dutch Shell and Anglo-Iranian Oil companies

for synthetic alcohol production. Joint ventures with the British

government for the strategically important chemicals were also

started well before the outbreak of war, and a trade investigation


32


fig 2.2

fig 2.3 fig 2.4

fig 2.3

d ignif i ed b lends

There is a role for whisky beyond classic cocktails, the key is to

use flavors that compliment, not overwhelm, the intricate flavors

of the scotch. Because it’s about damn time Johnnie Walker

Double Black received its mixological due, five of America’s best

bartenders recently set to work creating vessels suitable for its

rich, smoky intensity.

c h a p t e r i i i d i g n i f i e d b l e n d s

35

“There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”

r a y m o n d c h a n d l e r

red l abel 80 proof (40% ABV) blend of 35 grain and malt whiskey. It is

intended for making mixed drinks. According to William Man-

chester this was the favorite Scotch of Winston Churchill, who

mixed it with soda. Red Label has been reported to be former

U.S. Vice President Dick Cheney’s drink of choice

double b l ack l abel A new addition, the whisky was created taking Black Label as

blueprint and adding heavily peated malts and some aged in

deeply charred oak casks.

b l ack l abel

80 proof (40% ABV) blend of about 40 whiskies, each aged at

least 12 years.

red and col a

A premix of Red Label and cola, sold in cans and bottles similar

to beer.


johnnie walker swing Supplied in a distinctive bottle whose irregular bottom allows

it to rock back and forth. It was Alexander II’s last blend: it

features a high proportion of Speyside malts, complemented by

malts from the northern Highlands and Islay, and is “almost as

sweet as a bourbon”.

pl at inum l abel

80 (40% ABV) proof private blend—aged 18 years to replace

the original Gold Label in the Asian market, and sold alongside

Gold Label Reserve.

green l abel

Is no longer internationally available, but remains in limited

production for the Taiwanese market. Elsewhere, as of mid 2014

it can still occasionally be found in retail channels. This variety is

blended malt, meaning it is made just from single-malts with no

grain whisky added. Green Label uses predominantly four malts

“drawn from the four corners of Scotland”

c h a p t e r i i i d i g n i f i e s b l e n d s

36 37

b lue l abel

Johnnie Walker’s premium 80–86 proof (40–43% ABV) blends

with no age statement. Johnnie Walker Blue Label, also known

as Max Walker, is blended to recreate the character and taste of

some of the earliest whisky blends created in the 19th century.

Bottles are numbered serially and sold in a silk-lined box ac-

companied by a certificate of authenticity. It is one of the most

expensive blended Scotches on the market, with prices in the

range of US $200–$300.

gold l abel 80 proof (40% ABV) blend of over 15 single malts. It was

derived from Alexander Walker II’s blending notes for a whisky

to commemorate Johnnie Walker’s centenary. His original efforts

were thwarted by a shortage of these malts following World War

I. Gold Label is commonly bottled at 15 or 18 years, or without

an age statement as Gold Label Reserve. Gold Label has been

replaced, without an age statement, as “Golden Label Reserve”

as of 2013

c h a p t e r i i t h e m a s t e r b l e n d e r c h a p t e r i i t h e m a s t e r b l e n d e r

40 41

johnnie walker with a twist

There is a role for whisky beyond classic cocktails, the key is to

use flavors that compliment, not overwhelm, the intricate flavors

of the scotch. Because it’s about damn time Johnnie Walker

Double Black received its mycological due, five of America’s best

bartenders recently set to work creating vessels suitable for its

rich, smoky intensity.

44

c h a p t e r i v j o h n n i e wa l k e r w i t h a t w i s t

“Whiskey has always been my weakness.”

c h r i s t o p h e r h i t c h e n s

double b l ack h ighbal l

Ingredients

1½ Johnnie Walker

Double Blaclk Scotch

1 oz Club Soda

Lemon Wedge

Instructions

Build in a highball glass over ice.

Gently stir and garnish with

a lemon wedge.

red l able and b i t ters

Ingredients

1½ Johnnie Walker Red Label

1 dash bitters

Instructions

Build in a rocks glass with ice,

stir until frost forms on the

outside of the glass.

c h a p t e r i v j o h n n i e wa l k e r w i t h a t w i s th i s to ry o f j o h n n i e wa l k e r w h i s k e y

4645

b l ack l abel angus coll ins

Ingredients

1½ oz Johnnie Walker Black Label

¾ oz Lemon Juice

¾ oz Simple Syrup

1 oz Club Soda

Lemon Wedge

Instructions

Shake ingredients together over ice

& strain into a highball glass. Top

with club soda and garnish with a

lemon wedge.

b l ack l abel scot free

Ingredients

1¼ oz Johnnie Walker Red Label

¼oz Maraschino Liqueur

1 dash Angostura Bitters

1 dash Orange Bitters

Flamed Orange Twist

Instructions

Build in a rocks glass, stir gently.

Garnish with a flamed orange twist.

c h a p t e r i v j o h n n i e wa l k e r w i t h a t w i s th i s to ry o f j o h n n i e wa l k e r w h i s k e y

4647

red l able and

ginger beer

Ingredients

1½ oz Johnnie Walker Red Label

3 oz Ginger Beer

Lime Wedge

Instructions

Build in a highball glass over ice,

stir gently. Garnish with a lime wedge.

b l ack l able old fash ioned

Ingredients

1½ oz Johnnie Walker Black Labe

2 dashes Angostura Bitters

Sugar Cube

Lemon Twist

Orange Twist

Instructions

Build in a rocks glass with ice,

stir until frost forms on the

outside of the glass. Garnish with

a lemon & orange twist.

c h a p t e r i v j o h n n i e wa l k e r w i t h a t w i s t

48

a

g j

d

A craft is born 25

After 3

Alexandria 3

Arabic 3

Glasgow 30

Gold 37

Gold label 37

Green label 37

Jack Daniels 15

John collins cocktail 23

Johnnie Walker 2-23

Johnnie walker swing 21

Johnnie walker with a twist 45

Journey 3

Dignified 35

Dignified blends 36

Double black 37

Double black highball 45

Double black label 38

Ballantine’s 16

Balvenie 14

Black label 37

Black label scot free 44

Blended 31-36

Blue label 38

Boulevadier 21

Bourbon 31

History 16 King 12

Esquire 20Chivas Regal 17

Craft 25

Ingredients 20-24, 40-48

Instructions 20-24, 40-48

Irish buck 24

Label 1-48

c

i l

fb

h k

e

i n d e xi n d e x

m

s v

p

Master 40

Master blender 40

Scotch whiskies 33– 48

Springbank 18

Part I 11

Part II 24

Perfect serve 39

Pick your poision 29

Pick your poison 27–31

Platinum label 71

The journey 13–16

The master blender 40

The perfect serve 39–42

Twist 55

Whiskey 1-48

Whiskey sours 24

Wisers spiced 20

United Kingdom 33–48

Red and cola 47

Red label 37

Red lable and bitters 47

Red lable and ginger beer 48

o

u x

rn

t w

q

i n d e xi n d e x

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Book design by Lesa Chola.

The typefaces used for this book are Futura and Baskerville MT.

Futura is a geometric sans serif typeface designed in 1927 by Paul Renner.

It was designed as a contribution on the New Frankfurt-project. It is based on

geometric shapes that became representative of visual elements of

the Bauhaus design style of 1919–33.

Baskerville is classified as a transitional typeface, positioned between the

old style typefaces of William Caslon, and the newer styles of

Giambattista Bodoni & Firmin Didot.

The printing of the book was done by Color Drop and the production was done

by Key Printing and Binding

c o lo p h o n