Johnnie Walkers’ Whiskies are divided in 6 Labels. Each labels claim their own qualities but which ones exactly ?

1/ RED LABEL : The Best For Mix

Made of : combination of light whiskies from Scotland’s east coast and dark, peaty whiskies from the west coast, created a blend with an extraordinary depth of flavour.

Taste : it bursts onto the palate with the freshness of spray from a crashing wave, followed by the zing of aromatic spices and finally a long, lingering, smoky finish. The sensation in the mouth is complex – ‘sweet chilli’ is a good description of this taste and the tingling sensation on the tongue.

2/ BLACK LABEL : On rocs for braves !

Made of : this label has the luxury of having exclusive access to Scotland’s very best whiskies, ranging from the powerful west coast malts all the way to the more subtle east coast flavours

Taste : Rich dried fruits from the European oak sherry casks. Hints of smooth creamy toffee linger on the tip of your tongue. A sophisticated, smoky finish – the signature of all Johnnie Walker blends.

3/ DOUBLE BLACK LABEL : The Black one but more INTENSE

Made of : The Double Black is created in the style of The Black Label but with a rich, more intense, smokier flavour.

Taste : full bodied and complex with the Johnnie Walker Signature peat smoke shining brightly through rich raisins and sultanas. Apples, pears and orange zest bring freshness while creamy vanilla and spice bring a softness and sweetness to the tongue. The long warming finish combines spicy oak tannins and lingering smoke.

4/ GOLD LABEL RESERVE : The Smooth one

Made of : Marvellous prized casks from selected reserves – each matured to perfection – to create a bold blend of intense flavours which is every bit as luxurious and indulgent as its name suggests.

Taste : Smooth balance of sweet fruits and creaminess that evolves into deeper honeyed tones before finishing in lingering waves of wood, fruit and light, sweet West-coast smoke.

5/ PLATINUM LABEL : The 18 Year Old Sophisticated blend 😉

Made of : a limited number of casks, carefully chosen and retained throughout their maturation because of their exceptional character. It is an intense, smooth and subtly smoky blend, crafted from Single Malt and Grain Whiskies, each matured to perfection for a minimum of 18 years.

Taste : stewed fruit, malty cereal, smooth creamy vanilla, fragrant, almonds and tangerines give it its waxy, fruity and sweet taste mixed with slight drying astringency with subtle smokiness.

6/ BLUE LABEL : The Ultimate Luxury !

Made of : The casks are hand-selected and set aside for their exceptional quality, character and flavour. They are truly special, with only 1 in 10,000 containing whisky of sufficient character to deliver its remarkably smooth signature taste.

Taste : heaven ! No seriously : Layers of big flavour, deep richness and smoke, layers of honey and fruit and an incredibly smooth finish deliver the truly rare character

Read More Here



A bit of History :

Glencadam first opened in 1825, in the ancient city of Brechin. This was the year that the first horse-drawn omnibuses were established in London, the world’s first modern railway opened, with the first public train pulled by steam engine, Cox’s Orange Pippin apples were first grown and London became the largest city in the world, over-taking Beijing. It was little more than one year after the Excise Act of 1823 legalised distilling.

Glencadam is now the only distillery in the county of Angus, an area of the Highlands region of Scotland. The first owner was a “Mr Cooper”, who sold the distillery in 1827. The name “Glencadam” comes from the area known as “The Tenements of Caldhame”. These were plots of ground given to the burghs of Brechin for food production. They were situated to the north and south east of the Den Burn where the distillery stands.


Distillery : Glencadam
Region : Highland
House Style : Smoothness, richness
Bottle Size : 70 cl
Body :    Full Bodied
Colour : Warm amber.
Tasting Note : 
Nose: Buttery and sweet with notes of tropical fruits, citrus, marmalade, toast and custard.
Palate: Spicy and tingling on the tongue with oak-led spices, vanilla, cinnamon and allspice, creamy pineapple and hints of coconut alongside toasted
Finish: Good length with some oaky dryness and tropical fruit

Did you know that ?










1. Whiskey is low-carb and fat-free, so your thighs will thank you.
2. The word whiskey means “water of life.”
3. Whiskey can help prevent cancer thank to the ellagic acid it contents.
4. Drinking whiskey can lower your risk of having a stroke : don’t push your luck though : one drink per day !
5. It also may reduce your risk of developing heart disease.
6. Drinking one to six glasses of whiskey a week can lower an adult’s risk of dementia.
7. Winston Churchill drank whiskey and water for breakfast…and lead a nation through World War II.
8. A closed bottle of whiskey will be good for 100 years.
9. Cold is no match for whiskey; even below-freezing temperatures won’t freeze it.
10. Whiskey is measured in “fingers”

Longrow 14 Year Old Sherry Cask


Distillery : Springbank
Region : Campbeltown
House Style : Light, Lemon grassy, herbal.
Body : Smooth, slightly oily.
Colour : Honey-gold.

Tasting Note

Nose : notes of cut hay and earthen roots, a little dried grass, cereals and malted barley. There is a certain freshness present and a very subtle smoke develops.

Palate : quite thick and sweet. There are plenty of rich cereal notes, barley and just a hint of peat. The faintest wisp of smoke tapers up with a little malt extract. The oak develops a bit with pepper and spice.
Finish : long with the peppery oaked tannins proffering ample staying power.

Vol : 46%



This is a Classic Lowland distillery, not only in its location but also in it’s adherence to triple distillation.

Light-bodied whiskies result, Light in flavour too, but by no means bland. If you fancy single malts, but do not care for intensity, Auchentoshan offers the perfect answer : subtlety. 1825 is the “official” foundation date but the distillery was rebuilt after the WW2, re-equipped in 1974, and further overhauled ten years later, when it was acquired by Stanley P.Morrison.

Malting : 

Auchentoshan’s clean, complex character starts with malted optic barley. Only gently kilned, completely unpeated barley lets the Auchentoshan taste shine through.

Milling : 

We grind the barley to suit our lauter tun. It’s vital we have evenly milled starch grits – this maximises the amount of starch that converts into sugars during mashing. All this effort means a fresh-tasting, clear wort from the lauter tun.

Mashing : 

We feed the milled, malted barley – and pure water – into our lauter tun, first of all at 63.5°C. The heat helps turn the starches into sugar. After two fillings we are ready for fermentation – the third filling is used as the first water in the next mash.

Fermentation : 

Many distilleries prefer the consistency that comes with stainless steel washbacks. We use Oregon pine instead – so the results are always a little different each time. This also means that our mash men need to keep an especially keen eye on everything.

Triple Distillation :

Distillation takes our fermented liquid from around 8% ABV (alcohol by volume) up to 81%. No other Scottish distillery insists on this for every drop – double distillation usually reaches just 70% ABV.

Maturation : 

Our oak casks have a huge influence on flavour – so we spend a lot of time and money selecting them. We use casks that held bourbon, sherry or fine wines – each lending its own unique flavour.

Their range of products :

Classic Edition (Full Range)

  • Auchentoshan Classic : NoseVery sweet, with vanilla, coconut peaches and Madeira.Palate: Granny Smith apples, malt, and creamy vanilla.Finish: Fresh and floral, with ripes peaches.
  • Auchentoshan 12 YO : NoseFloral and fruity, with mashed banana and nutty malt. Palate: Malt, caramel, oranges, a hint of sherry.Finish: Medium in length and malty.
  • Auchentoshan Three Wood : Nose : blackcurrant, brown sugar, orange, plum and raisin. Palate : Fruit and syrup. Hazelnut with hints of cinnamon and lemon. A butterscotch sweetness adds to the overall complexity. Finish : Fresh and fruity, with long lasting oaky sweetness.
  • Auchentoshan 18 YO : Nose Fresh tobacco leaf – then sweet with a hint of caramelised sugars, green tea and toasted almonds. Palate : A floral freshness with sweet barley sugar at first – this gently ebbs to reveal a tangerine zestiness. The palate is left alive and refreshed. Finish : A long, lingering and well balanced dram that invigorates the mouth.
  • Auchentoshan 21 YO : NoseOrange Zest, date boxes, cedar, oil. PalateOily, citrusy, orange peel. Lighly spicy. Lots of flavour development. More oak character than previous entry. Fresh, with no obtrusive woodiness. Finish: Cedar, vanilla, beautifully rounded, and aromatic.

Limited Edition (Examples) 

  • Auchentoshan Valinch : Nose: Very sweet, with vanilla, coconut creme brulee. Palate:  Sweet and creamy, then invigorating full bodied orange zest. Finish:  Sweet, crisps and lingering.
  • Auchentoshan Bordeaux Cask Matured : Autumn sunset to the eye, the aroma is citric sharp balanced by lingering creamy sweetness. On the tongue there’s vanilla with layered fruit and wood spices – then a long, lingering finish.
  • Auchentoshan 1974 : Nose : Rich, baked and concentrated in flavour. An initial impression of sticky toffee pudding, piquant Kenyan coffee and chocolate with Jamaican gingerbread and treacle sponge pudding. Water brings out baked plum and blackberry flan with almonds on top. Palate : Rich and concentrated with thick plum, cherry and blackberry compote, served with warming chilli chocolate.  Treacle toffee and ginger are deep and lingering. Finish : Treacle toffee, warm ginger and plum skins.
  • Auchentoshan 1975 : Nose Butterscotch with a hint of rum and raisin toffee. Palate :  Hints of wood spice, cutting through the sweetness. Finish : A gentle, lingering maltness.
  • Auchentoshan 1979 : Nose : A cornucopia of rich dark fruits with Victoria plums, blackberries and raisins, balanced by cinnamon spiced fruitcake. Palate : Experience bramble jam, dark chocolate, spiced fruit chutney and Madeira cake. Finish : Spicy nutmeg, tobacco and pepper linger into the finish.
  • Auchentoshan 1998 : Nose : Butterscotch, honey, preserved orange peel and toasted almonds.Palate : Oozing sweet and creamy aromas at first, which give way to the signature citrus characteristic of Auchentoshan. Finish : Just a hint of green apple and blossom.
  • Auchentoshan 1988 : Nose : Ripe summer fruits. Palate : Fresh eucalyptus, mixed berries and a wonderful sweet nuttiness. Finish : The velvet smooth finish is long and deeply rewarding.
  • Auchentoshan 50NoseOrange Zest, date boxes, cedar, oil. Palate: Oily, citrusy, orange peel. Lighly spicy. Lots of flavour development. More oak character than previous entry. Fresh, with no obtrusive woodiness. Finish: Cedar, vanilla, beautifully rounded, and aromatic.

LEARN MORE : Read our reviews on Auchentoshan in our website, visit their website for full info : or refer to the Michael Jackson’s Malt Whisky Companion 

Whiskies Flavour : Find your one

We all have our own taste and sometimes it could be a bit tricky to find the right whisky for you, so here you will find the four taste profiles of whisky , from light to smoky, to rich or to fruity :

Light and Floral

Characterised by soft, delicate fruit and cereal flavours, with gentle floral aromas, these are the perfect aperitifs. The light and floral style is ideal as a starting point on your journey to find your favourite, or if your prefer more delicate flavours. The main region which produces light and floral whiskies is Speyside, closely followed by Highlands but you will find light and floral whiskies coming from all the Sottish Regions.

Some whiskies as examples :

  • Auchentoshan Classic (Lowlands)
  • Old Pulteney 12 Year Old (Highlands)
  • Glenfiddich 12 Year Old (Speyside)
  • Bunnahabhain 12 Year Old (Islay)

Light and Smoky 

Many Light and smoky whiskies come from the islands of Scotland, and are characterised by a peaty smokiness, combined with green grass and cereal flavours.

Some whiskies as examples :

  • Lagavulin 12 Year Old (Islay)
  • Coal lla 12 Year Old (Islay)
  • Ardbeg 10 Year Old (Islay)
  • Isle of Jura Superstition (Islands)

Rich and Fruity 

These are medium-bodied whiskies that develop a rich style from the casks they are matured-in : Sherry casks are often used. You’ll taste nutty and dried-fruit flavours, and sometimes a slight spiciness. Here again, Speyside is taking the lead but all the regions are producing those whiskies.

Some whiskies as examples :

  • Macallan 10 Year Old (Speyside)
  • Balvenie Doublewood 12 Year Old (Speyside)
  • Singleton of Dufftown 12 Year Old (Speyside)
  • Glenmorangie Nectar d’Or 15 Year Old (Highlands)

Rich and Smoky

Often from the Islay region, these combine peaty, smoky characteristics with the rich flavours of fruitcake and vanilla.

Some whiskies as examples :

  • Highland Park 12 Year Old (Highlands)
  • Bowmore 12 Year Old (Islay)
  • Blair Athol 12 Year Old (Highlands)
  • Laphroaig Triple Wood (Islay)

READ MORE :  Scotland : Sacred earth of whiskies ( 


Scotland : Sacred earth of whiskies


We all know that Scotland is The place for whiskies.

But from which region of Scotland come this bottle you’re handling ? Highlands ? Lowlands ? … What’s the differences between those regions and how do those differences are impacting the taste of your malt ?



These are the most accessible whiskies, both in terms of palate and geography, but sadly they are few in number. Only two Lowlanders are in constant production : Auchentoshan and Dalmuir. In Lowland tradition, the whisky is light in both flavour and body, but surprisingly complex and herbal. Lowland style can be very attractive, especially to people who find the Highlanders and Islanders too robust.

dalmore18-bottle-final-rgb5 old-pulteney-21 glenmorangie10yrTheOrginial


The Highlands region can be separated in 4 counties :

  • The Eastern Highlands : Some of the most famous distilleries in this county are the “Aberfeldy” and the “Dewar’s” . Any of them are on or near the main road north to Speyside . For geological reasons, most of Eastern Highlands whiskies have notably fresh and fruity tastes. Farther north, in barley-growing Aberdeenshire, some Heftier whiskies emerge from handsome distilleries such as Royal Lochnagar, Glen Garioch, and Glendronach.
  • Speyside : is not precisely defined, but it embraces between a half and two-third of Scotland’s distilleries, including the most widely recognized whisky names. The Speyside is crossed by a river called ” the River Spey” and it’s lined with most of the distilleries such as : Deveron : with Glendronach and Macduff  . Isla : with Strathisla (Chivas Brother). Fiddich and Dullan : with Mortlach .Livet : with Tomintoul . Spey : with Maccalan, Aberlour and Glenfarclas .Rothes Burn : with Glen Grant . Lossie : with Benromach and Gordon and at last , Findhorn : with Dalles Dhu .
  • The Northern Highlands : is geographically a clear-cut region, which runs from Inverness, straight up the last stretch of east coast. There are four or five distilleries in short order like : Glenmorangie and the amazing Dalmore, but also Old Pulteney. Its whiskies tend toward firm,crisp dryness and a light saltiness.
  • Western Highlands : The far northwest  is just too rugged and rocky. On the foothills of Scotland’s highest mountains, Ben Nevis, the eponymous distillery can be regarded as being coastal because it is on a sea loch and has the flavours to prove it. The other mainland distilleries are Loch Lomond and Glengoyne.


The greatest whisky island by far is Islay, with its eight distilleries – The newest being Kilchoman.