Here we have a wonderful old blend— a Johnnie Walker Black from the end of the 1960s. Blends of this era were a bit different: they were typically a slightly higher proof and contained a greater percentage of malt whisky. The balance of grain to malt shifted around the time this was bottled, when the grain whisky industry experienced a massive period of over-production, which led to a dramatic decrease the price of their product. As a result, many blenders began to use a larger amount of low cost grain whisky, while cutting back on the more expensive malt components which were still limited as war time restrictions had only been lifted in 1953. Unfortunately for the standard blended scotch, the malt whisky loch of the 1980s did not flip the switch back… though it did help usher in the single malt industry we have today, so maybe on balance it worked out.

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Whisky: Johnnie Walker Black Label 12 Year (c. 1968)

Country/Region: Scotland/Blend

ABV: 43.4%

Cask: Oak

Age: 12 Years

Notes: Maple syrup and pomegranate molasses were poured over sweet soft cake buns and peppery celery— this was a bit odd and definitely infused with plenty of OBE (old bottle effect), but it seemed to work and felt like snacks enjoyed by lamplight: lamp oil, soot, and a burning wick. Dusty cardboard boxes of lace and wool emerged with mothballs, chico fruit, and an old cigar box. Light-bodied on the palate, the flavors were rich and vibrant with slightly less OBE hitting right away. The profile featured plenty of brown sugar, maple, French toast, chico fruits, and papaya— very similar to the aroma. Wispy smoke, like wool clothes after a barbecue and bonfire, mixed with slightly medicinal camphor, menthol, nutmeg, and mugwort. The finish was medium-length with mellow as oil lamps and musty archival boxes remained behind with yellowing pages and a burning wick.

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Score: 6 (79)

Mental Image: Dickens at the Japanese Bakery

Conclusion: Wow— it was easy to see why blends such as this were king of the whisky world in the 1960s and 1970s (and for the century prior as well). The flavors were clear and vibrant, despite nearly sixty years in the bottle, and the “old bottle effect” really only came into focus on the aroma, fading in the background on the palate. It enhanced the general mustiness of the whisky, but did not detract from the experience. Overall, these old blends are fun to try, especially when the flavors remain in good condition.