Johnnie Walker Blue Label Elusive Umami Edición Limitada

Johnnie Walker launches the Blue Label Elusive Umami Limited Edition. A limited edition Blue Label inspired by one of the most intriguing and challenging to define flavor profiles in the world: umami. This exclusive collaboration between two experts in their respective fields combines the whisky-making expertise of Master Blender Emma Walker and the culinary creativity of chef Kei Kobayashi. The latter brings his unique skill and personal touch to his gastronomic creations, qualities that are also reflected in the exclusivity and skill required to craft each bottle of Johnnie Walker Blue Label.

Umami, an innovative expression inspired by the enigmatic fifth taste, manifests itself with a mysterious quality that awakens our senses, revealing a luxurious, complex and profound flavor. Only one in 25,000 carefully selected casks has the privilege of contributing to the creation of this limited edition Johnnie Walker Blue Label Elusive Umami.

Johnnie Walker Blue Label Elusive Umami Tasting Notes

This revolutionary whisky is characterized by its boldness and balance, presenting a harmonious fusion of sweet and savory flavors. In its profile, notes of blood orange and red fruits stand out, as well as nuances of sweet and woody spices. A hint of meaty smokiness is added, along with a subtle combination of salt and pepper, culminating in a lingering smooth and fruity finish.

The perfect pairing

The choice of Oscietra caviar is based primarily on its undeniable concentration of umami flavor and distinctive mineral character. The purity of the caviar, when combined with the whisky, generates an interaction that results in a mutual enhancement of their profiles.

Johnnie Walker Blue Label Elusive Umami presents powerful caramelized notes, reminiscent of miso, with tropical hints of roasted pineapple, intense cocoa and blackberry tannins, culminating in a refreshing mineral salinity. The caviar, with its creamy texture and light saltiness, harmonizes ideally with the whisky, as the cocoa and blackberry tannin elements in the latter enhance the salty nature of the caviar.