Oops, managed to miss a week. Been so busy helping prep Cook and Brown for opening that I forgot to upload a new ad post last week. Onward. This next ad comes courtesy the May 24, 1937, issue of Life magazine, and it’s a nod toward the history of the Johnnie Walker brand.
As the ad states, old John is celebrating his sixth coronation of a British monarch, in this case George VI. George never expected to take the throne; he only assumed power after his older brother Edward VIII abdicated to marry Wallis Simpson. George was succeeded in turn by his daughter, Lizzy Deuce. John Walker started blending scotches in 1820, so the list of regents that his avatar would have seen crowned are George IV (crowned in 1821), William IV (1831), Victoria (1938), Edward VII (1902), George V (1911), Edward VIII (who doesn’t actually count in this list, since he abdicated before his coronation), George VI (1937), and Elizabeth II (1953).
I know what you’re going to ask at this point. Did JW run a similar ad in 1953? I dunno. I looked through all the magazines on Google Books and couldn’t find one, to my disappointment. Hey Johnnie! You can have this one for free. Lizzy ain’t gonna hold out forever, just sayin’. We know you love your history!
With C&B ramping up to opening in early March, I can’t guarantee I’ll be able to do a write-up on these ads every week. So temporarily, I’m reverting back to the previous model, where I run an ad or two a week sans commentary. This allows me to schedule several weeks worth of ads out in advance and not worry about them. Sorry, chums.
With Thanksgiving approaching, it’s time to plan for festive cocktailing! Mrs. Bitters has already started prepping our locavore Thanksgiving (there’s a story behind it being locavore, but you’ll have to wait for it), so now’s the time for me to plan my approach. I haven’t quite figured it all out yet. I know I want to get some Calvados and make a batch of sage simple syrup, so that I can mix up the Apple Sage Old Fashioned I created for the autumn issue of Edible Rhody (still on the stands, so if you’re local, grab a copy–it’s the one with the cranberry bog on front).
For my second drink, I’m still working my brain on it. In Friday’s edition of the Wall Street Journal, Malt Adovocate editor John Hansell edited a small advertising supplement on whiskeys. Included was a piece on cocktails by Gary Regan, or gaz regan as he apparently prefers to be called these days. Old gaz included four cocktails in the piece, one of which I think I’ll adapt for Thanksgiving. Here’s the gaz version:
Babbling Brook
- 1-1/2 oz. scotch
- 3/4 oz. B&B liqueur
- 1/4 oz. absinthe
- 1 lemon twist, for garnish
Stir over ice and strain into a chilled cocktail glass. Add garnish.
As gaz discusses in his piece, scotch marries well with anise flavors, and we definitely found that to be the case here.
Earlier this year, I picked up a bunch of anise hyssop from a local herbalist. Back then, I used it in a variation of the New Orleans classic cocktail, the Vieux Carre. On Saturday, when we were at the market, we stopped by the Farmacy table to pick up some local honey for Thanksgiving baking. They happened to have as well some small jars of honey infused with the anise hyssop. I immediately started thinking about cocktail applications and eagerly bought a jar. I might do a variation on the Babbling Brook. Or, I might do a scotch Sazerac instead, with a syrup made from the hyssop honey. I don’t think I’ll go wrong either way.
How about you? What Thanksgiving-themed drinks are you planning to mix this year? Do you have special Thanksgiving snacks that pair well with cocktails? Sound off in the comments!
At 3pm Eastern today, I’ll be in sitting in the kitchen, surrounded by bottles of scotch. How is this any different than a normal 3pm in Chez Dietsch? Today, I have an excuse. Johnnie Walker’s black-label blend turns 100 years old this year, and to celebrate, Johnnie’s jetting his master blender, Andrew Ford, over to New York City, to lead a webcast focusing on the blending process.
I received an invitation to the webcast a couple of weeks ago, and shortly after I accepted, the FedEx man brought me a large box of kit.
Inside the box, I found seven sample bottles of single malt and grain whiskies, a small bottle of Johnnie Walker Black, a nosing glass, a measuring beaker, a funnel, and an empty bottle.
Andrew Ford will be walking us through the process of blending scotch whiskies. He’ll also be taking questions, so if there’s anything you want to know, leave a comment here, and I’ll try to pass it along.
One question I have is why the grain whiskey appears to have been barrel-aged. I’m also curious about the number of whiskies they sent–one grain whiskey plus six bottles from various regions of Scotland (or in the case of the sherry-cask whiskey, a type of finishing method). Black Label is blended from at least 40 different whiskies. I know that Walker couldn’t possibly have sent 40 bottles without breaking their bank. Even this shipment wasn’t cheap, I’d wager. Now, what I don’t know is whether each of those bottles is actually a single malt, or if each bottle has a blend of several malts–say, several malts from the Islay region–to approximate the 40 whiskies that comprise Black.
