Cover Johnnie Walker Blue Label Elusive Umami
Johnnie Walker Blue Label Elusive Umami
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In conjunction with the launching of this latest expression, Johnnie Walker took us on an immersive sensorial and gastronomic journey to discover the flavour known as umami
In a groundbreaking collaboration between Johnnie Walker’s master blender, Dr Emma Walker, and the celebrated chef Kei Kobayashi from the three-Michelin-starred restaurant Kei in Paris, the latest expression of Johnnie Walker Blue Label, known as the Johnnie Walker Blue Label Elusive Umami, has made a remarkable debut in the Asia Pacific region. The exquisite unveiling took place on October 6, 2023, at Raffles City Singapore, offering an exclusive group of attendees an immersive journey into the world of this innovative whisky.
Read more: Ewan Gunn on Why the Johnnie Walker Blue Label Is Its Finest Offering
An installation outside the event space
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The evening commenced with an exploration of Johnnie Walker Blue Label, the brand’s flagship whisky renowned for its distinctive flavours of dried fruit, spice, oak, a subtle hint of smoke, and a touch of sea salt. This introduction set the stage for the main event—the unveiling of the Elusive Umami.
Following a resonating gong, guests were ushered into a dimly lit circular room, where they gathered around a high table featuring a reflective pool at its centre and a bottle of the Johnnie Walker Blue Label Elusive Umami. Here, Chef Kobayashi and Walker shared their insights into the collaborative journey, expressing their admiration for each other’s willingness to join forces and their shared quest to redefine the concept of umami in the context of whisky.
Walker conveyed her thoughts, saying, “What has been wonderful about this collaboration with Chef Kobayashi is working with him to understand what umami means and be able to take that perspective and turn it into a whisky.”
Above Johnnie Walker Blue Label, the brand’s flagship whisky
Johnnie Walker Blue Label, the brand’s flagship whisky
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The evening’s highlight, and an ongoing theme throughout the experience, was tasting the Elusive Umami whisky. Concocted through one in 25,000 casks among the brand’s 10 million reserves, this remarkable expression showcased an intricate tapestry of flavours, skillfully combining sweet and savoury notes with hints of fresh apples, confections, cashews, and a touch of salinity. On the palate, the journey began with the delicate interplay of apple and peach, followed by the emergence of orange and berry notes, which swiftly transitioned into a medley of spices, smoked meats, and a subtle salt and pepper touch. The finish unfolded into a sweeter, fruitier realm, creating a layered whisky experience.
See also: In Pictures: The Johnnie Walker Blue Label and Front & Female dinner at Akâr Dining
Above Buckwheat waffle with Kaviari ”Kristal” caviar
Above Hay-smoked lobster with homardine sauce
Buckwheat waffle with Kaviari ”Kristal” caviar
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The culinary journey started with Chef Kobayashi and his team presenting a visually stunning dish: a buckwheat waffle crowned with Kaviari Kristal caviar, served alongside a smoked salmon sour cream sauce. The creaminess of the seafood and sauce harmonized brilliantly with the whisky. Following this, a hay-smoked Scottish lobster appeared, accompanied by shiitake mushrooms, a homardine sauce, and a mild chilli condiment.
Chef Kobayashi remarked on the experience, “For me, umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity, and depth. Encapsulating that alluring flavour through Johnnie Walker Blue Label Elusive Umami allows you to immerse your palate in an exquisite whisky of subtle richness.”
Above The Wind room
Above Celeriac cream with black truffle
The Wind room
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The culinary exploration continued with three additional rooms designed to represent a key element in understanding umami: Earth, Water, and Wind. In the Wind room, a tribute to the winds of time and their role in maturing whisky in casks, guests savoured celeriac cream with black truffle, a perfect complement that enhanced the texture and weight of the whisky, making it feel more rounded.
The Water room
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Inspired by saline umami notes, the Water room presented a silky king crab chawanmushi dish paired with burnt butter and a unique Johnnie Walker Blue Label infused beef broth.
In the Earth room, which paid homage to the most elusive umami notes reminiscent of the earth’s depths and natural smokiness, sumptuous wagyu beef tartare with N25 Kaluga caviar, pommes boulangère, and anchovy created a striking harmony with the Elusive Umami whisky, as the meaty flavours highlighted the whisky’s savoury notes without overpowering them. Following that, a delectable chendol pie tee with nitrogren coconut cream and gula melaka was served to cleanse the palate.
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Above Chocolate tart with a spray of the Elusive Umami whisky
Chocolate tart with a spray of the Elusive Umami whisky
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As the evening drew close, guests returned to the dark blue circular room where their journey began. Chef Kobayashi served a lusciously warm Valrhona chocolate tart, gently sprayed with the Johnnie Walker Blue Label Elusive Umami whisky. This final dessert unveiled a new dimension of taste, revealing its robust and powerful character, which melded seamlessly with the dessert’s flavours.
All in all, the Johnnie Walker Blue Label Elusive Umami offers an unprecedented exploration of taste in a whisky. With a symphony of flavours and an immersive culinary experience, this new expression promises to captivate the palates of connoisseurs and food enthusiasts alike, leaving an indelible mark in gastronomy and spirits.
The limited-edition release will be available to buy globally from October 16, 2023.
Sim Wie Boon is the general manager of Tatler Malaysia. Previously the print and digital editor, Sim hails from the land of the hornbills, Sarawak. Sim is now based in Kuala Lumpur and brings more than a decade of experience in the media industry as a journalist and broadcast producer.
As a self-proclaimed geriatric millennial, he appreciates the finer things in life, from savouring a sip of single malt whisky to relishing in the deliciousness of char siew. While reminiscing about the indie-sleaze era, Sim now finds solace in the soothing tunes of ambient music, staying active through running and occasionally succumbing to the addictive world of doom scrolling.
Follow him on Instagram or Threads at @simwb
