What is umami? The term refers to the richness and flavorfulness associated with savory bites. It is also one of the five basic tastes and means the “essence of deliciousness” in Japanese. But what is the essence of deliciousness? Under the guidance of Johnnie Walker, Master Blender Emma Walker and the renowned Chef Kei Kobayashi come together to discover the core of flavor—the result of their journey: Johnnie Walker Blue Label Elusive Umami.
The limited-edition release was inspired by the hard-to-define and alluring profile of umami. The concept realized and brought to life, the whisky is balanced with sweet and savory flavors, with notes of blood oranges and red berries, with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet, fruit finish.
As for what best pairs with the whisky, Oscietra Caviar has been chosen as the perfect accompaniment—the creamy and slightly briny caviar complimenting the rich caramelized miso notes, and tropical flavors of grilled pineapple, rich cacao and blackberry tannin of the Johnnie Walker Blue Label Elusive Umami.
In commemoration of the official release of the Johnnie Walker Blue Label Elusive Umami, an exclusive tasting event was held at the Makati Shangri-La Hotel.
A gastronomic experience where the essence of umami was in full display, the whisky was paired with dishes prepared by Angelo Comsti from Asian Culinary Exchange, Chef Edwin Lo from Makati Shangri-La, Chef Don Baldosano from Linamnam MNL, and Nicco Santos and Quenee Vilar from Cafe Aurora. Specialty cocktails were also crafted by David Ong.