Johnnie Walker has added a new permanent blended Scotch whisky to its Australian portfolio: the Johnnie Walker Black Ruby. The sweetest Black Label expression to date, Black Ruby combines whiskies that have been matured in ex-wine, ex-PX Oloroso, and ex-bourbon casks, along with smooth caramel malts from Diageo’s Roseisle distillery. 

"Johnnie Walker Black Ruby is a true testament to the art of whisky craftsmanship. Embracing the boldness of the night and the richness of ripe fruits, Black Ruby stands as the sweetest pour in Johnnie Walker's illustrious history,” said Tim Philips-Johansson, Global Brand Ambassador. 

“With each sip, revel in the harmonious fusion of baked dark fruit nuance, meticulously curated to deliver an unparalleled sensory experience. It truly is the ultimate expression for the edge of the night.”

In a release to media, Diageo described Black Ruby as a contemporary new expression that amplifies the fruitiest notes of Johnnie Walker Black Label, in a celebration of honeyed richness, magnetic allure, and indulgent sweet, smooth notes. 

Johnnie Walker Black Ruby has been bottled at 40% abv and is now available in all major Australian liquor retailers at $80 per bottle. 

To help kick off the launch, Johnnie Walker Black Ruby is partnering up with Sydney venue Pleasure Club and artists Vera Blue, Sarah Ellen, and Porcelain Alice for an activation starting 14 August and terminating 18 August. This activation will also champion Australia’s recent Diageo World Class winner Jake Down, who will curate a number of cocktails designed to highlight Johnnie Walker Black Ruby. 

In the initial Black Ruby product launch press release, Diageo recommends the following Whisky Sour recipe for at home bartenders.

Johnnie Walker Black Ruby Sour:

Ingredients:

  • 60ml Johnnie Walker Black Ruby
  • 30ml Fresh Lemon Juice
  • 10ml Honey Water
  • 30ml Fresh Egg White
  • 10ml Raspberry Syrup

Glassware: 

  • Coupette

Method: 

  1. Add all of the ingredients to a shaker 
  2. Dry shake first for eight seconds without ice, then add cubed ice and hard shake for 8-10 seconds 
  3. Double strain into a Coupette glass. 
  4. Garnish with a skewered fresh raspberry.

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