Johnnie Walker Black Ruby review

Following a low-key pilot in 2024, Johnnie Walker’s latest permanent expression – Black Ruby – is making its global debut. After soft launches in Mexico City, Sydney, and San Juan, the whisky is now rolling out across global travel retail and is set to arrive at Master of Malt this autumn.

It’s the first core range innovation from Dr Emma Walker, who became Johnnie Walker’s master blender in 2022, following the limited edition launch of Blue Label Ice Chalet last October. 

Black Ruby, however, is no mere line extension. It’s a sweeter, fruit-driven blend built on the foundations of Black Label, brimming with its own character.

We attended a tasting launch over Zoom recently so can give you the full details. Here’s our review of Johnnie Walker Black Ruby. 

The blend behind the name

So, what exactly is Black Ruby? Walker described it as “a big, smooth Scotch whisky”, loaded with lush, jammy fruit – think raspberry compote, blackberry pie, and plums, layered over figs, honey, and maraschino cherries, all gently wrapped in the signature Johnnie Walker smoke. That smoke isn’t dominant, Walker says, it’s more like a seasoning, elevating the fruit and sweetness rather than overwhelming them.

One key player here is Roseisle Distillery – a relatively under-the-radar site until now, having mainly featured in Diageo’s Special Releases. The 3,000 m² distillery, one of the largest, was built to provide a steady supply of malts for Diageo’s blends. Its inclusion here further thrusts it into the spotlight.

Built for flexibility as much as scale, Roseisle can do long fermentations and increase copper contact at the drop of a hat, which is what was done here to allow Walker to dial in exactly the fruity, expressive spirit she wanted for Black Ruby.

It doesn’t stop there. The blend brings in waxy Highland richness from Clynelish, refreshing Lowland sweetness from Glenkinchie, lush Speyside fruit from Cardhu, and that unmistakable Islay peated punch from Caol Ila. Grain whisky from Cameronbridge ties it all together with creamy vanilla and structure.

Not just another finish

This isn’t a cask-finished whisky – it’s a blend of whiskies matured in a variety of barrels, each selected to complement the profile. 

First-fill red wine casks lead the charge (especially those filled with Roseisle), joined by PX, oloroso, and bourbon casks, bringing depth, spice, and a balancing sweetness.

Walker explains the challenge was to make something new that still felt part of the Johnnie Walker family. She likened the whiskies to being part of a family, Black Label and Black Ruby may have the same surname, but they have different personalities.

Johnnie Walker Black Ruby review

Johnnie Walker Black Ruby has a lightweight bottle (the product of some sustainability-led innovation) that’s bartender-friendly as always, and very pretty too. 

It was made with cocktails in mind and we’ve featured one here, the Ramble, made by brand ambassador Stephanie Anderson (a very fine bartender who got the role after winning Race to Skye). 

There were also food suggestions on our call, with Walker delightfully pitching Chicken Bhuna with a Black Ruby Highball. You can’t go wrong with a Charcuterie board though.

Johnnie Walker Black Ruby is more than just a Black Label remix. It hits the mark in how fruit-forward it is, rich in blackcurrant, raspberry jammy notes. It has real structure and intention, although I think it is more smoke and sea-led than perhaps intended (although I love that quality). It also should intrigue whisky fans who want to taste a blend featuring Roseisle in a leading role for the first time. Overall, it’s just very tasty and easy to mix, and with an RRP of £35, it’s reasonably priced too. 

Johnnie Walker Black Ruby tasting note:

Nose: The dark, red fruit compote note that was aimed for is there with aplomb, leading the aromas which also include fireplace smoke, spiced honey, toasted brown sugar, oak char, and just a touch of seaweed from the Caol Ila peat. 

Palate: Stewed plums and sticky dates, chocolate truffle, blackcurrant jam, garden herbs, cinder toffee, a touch of winter spice and olive brine, as well as more bonfire smoke and charred wood. 

Finish: Mint chocolate, dried fruit, cherries, and plenty of dry smoke from peat characteristic of Islay.

Johnnie Walker Black Ruby Ramble recipe

This is Anderson’s Ruby Ramble recipe. The sugar and honey complement the whisky’s rich fruit character, while the lemon juice lifts the delicate spice and smoky finish. For glassware, an elevated tumbler adds a nice touch. 

Ingredients:

35ml Johnnie Walker Black Ruby

25ml lemon juice

5ml* honey 

5ml* granulated sugar 

3 blackberries

Method:

Add all ingredients to a shaker, without ice, and muddle thoroughly for five seconds. 

Then add cubed ice and hard shake for 10-12 seconds.

Double strain into a tumbler glass, then fill with crushed ice.

Garnish with two blackberries and a lemon wheel (optional).

You can buy Johnnie Walker Black Ruby from Master of Malt soon, it should land this autumn. 

*or one teaspoon

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