Johnett Whiskey
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The first JOHNETT with a smoky aroma has proved to be a great success. Interestingly, its smokiness does not exactly predominate, but simply contributes to the overall experience. To say it is subtle would be an understatement,
because it can clearly be tasted on the palate, but the smokiness doesn't
dominate.
The reason for this balance cannot - as one would think - be found in the malt. On this point the Etters have remained true to themselves and used the same malt mixture as for their other whiskies. The smoky aroma in fact comes from the vats in which the whisky was seasoned. In the final blending of
JOHNETT 2011, some of the vats that were used in Switzerland had previously
contained peaty whiskies from the Scottish Island of Islay. They still exuded enough aroma to give the JOHNETT its smoky image.