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JOHNNIE WALKER WHITE WALKER
70CL | 41.7% ABV
A CHILLING PRESENCE BROUGHT TO LIFE
Icy and enigmatic. Johnnie Walker White Walker whisky has a lot in common with the fearsome White Walkers. It’s made with single malts from one of Scotland’s most northern distilleries. Drink it ice-cold and watch as the frozen bottle reveals an unexpected message: Winter is Here.
The flavour
SMELL
Fresh citrus fruitiness.
TASTE
Bursts of black pepper and cinnamon.
FINISH
A long, lingering smoky finish.
Whisky cocktails
THE HIGHBALL IS WHERE THE UNEXPECTED MEET
JOHNNIE & LEMONADE
Fire tamed by a citrus caress. A fusion of flavours that leaves your taste buds tingling.
JOHNNIE & ELDERFLOWER
Flowers that bloom into flames. Savour the taste of whisky, soda and elderflower cordial.
JOHNNIE & GINGER
A love affair between fire and spice. Prepare yourself for the mix of whisky and ginger ale.
BRAVE THE SWEET CHILL FROM THE DEPTHS OF YOUR FREEZER.
How is this whisky made?
1. MALTING
It all starts with the cereal: barley or grain. These are high in starches, but to make alcohol, they need to be converted into soluble sugars. This happens naturally when the cereal germinates, so hot water is added and the mixture warmed up until it thinks it’s time to grow. This is called malting.
2. DRYING
When it’s good and ready, the cereal is dried in a kiln. Peat is sometimes added at this stage, which helps the drying process and gives the finished whisky a smoky flavour. The dried cereal is then ground in a mill, all set for the next stage.
3. FERMENTATION
Next, it’s time to draw out those essential sugars by mixing the dried cereal with hot water. It makes a hot, sweet liquid, which is separated off and cooled down. It’s then ready to add the yeast and start fermentation. This creates a kind of beer.
4. DISTILLING
Finally, it’s transferred to oak casks to mature for a minimum of three years. The casks are one of the most important things to affect the colour and flavour of the finished whisky. An estimated 40-70% of the flavour comes from the aging process and barrel itself.
5. MATURING
Finally, it’s transferred to oak casks to mature for a minimum of three years. The casks are one of the most important things to affect the colour and flavour of the finished whisky. An estimated 40-70% of the flavour comes from the aging process and barrel itself.
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