A change of master blender at Johnnie Walker is a rare thing.
For decades, Dr. Jim Beveridge was at the helm, making and blending some of the finest Scotch in the world. He started his career with Johnnie Walker as an analytical chemist 42 years ago, and in that time grew to become one of the most highly respected individuals in whisky.
He has been responsible for some of the world’s most popular and acclaimed whisky blends, including Johnnie Walker Blue Label. He’s passed the torch to Emma Walker and is now retired from the industry he called home for the better part of five decades.
Julie Bramham, global brand director for Johnnie Walker, said of him that “it is through Jim’s tireless work, incredible expertise and dedication to quality that the iconic flavors of the Johnnie Walker portfolio are so popular today, and we thank him for his outstanding contribution over the last four decades.”
Dr. Beveridge recently visited with The Whiskey Wash upon his retirement from Johnnie Walker.
The Whiskey Wash: As you’re retiring from whisky, what will become your next passion?
Dr. Jim Beveridge: I’m really not sure what is next. I’m certainly looking forward to spending more time with friends and family, and developing various interests.
TWW: What are three standout memories or stories to share from your tenure as master blender for Johnnie Walker?
Trending Stories
JB: For me, the best memories come from working with the team and developing new whiskies together – it has been a lot of fun over the years.
But from maintaining the quality and heritage of some of the world’s favorite whiskies such as Johnnie Walker Black Label, to developing new expressions such as Johnnie Walker Double Black, I’m proud of all that work.
I always think that if you are going to do something with flavor, you must be bold and commit to it and be brave as a team; whether it’s the rich smokiness of Johnnie Walker Double Black or the light accessibility of recent innovations such as Johnnie Walker Blonde.
Johnnie Walker Double Black gave me a particularly great sense of satisfaction. With Johnnie Walker, if you are going to do something with flavor, you must be bold and commit to it, so we had to be brave as a team. We knew we wanted it to be smokier than Black or Red but how far do we go and how do we make it balance? It wasn’t just about dialing up the smoke, we had to make the smoke work. We learnt a lot crafting that expression and I’m incredibly proud of what we achieved.
TWW: What traits did you take from being a flavor chemist to becoming a master at blending?
JB: An understanding of the chemistry involved in making whisky is the bedrock of my work. I spent the first years of my career with Johnnie Walker as a flavor chemist, working with single malt and grain whiskies and understanding how they mature in the wood. It became obvious to me how science could be applied to whisky production.
There is no doubt that an analytical mind and a scientific background is extremely useful when it comes to making whisky but before any of that you need a passion for flavor.
As a young flavor chemist joining Johnnie Walker in 1979, working with malt and grain and understanding how they mature in the wood, those early memories of just how important Scotch was to people started to come together in a more coherent way through my understanding of the science of Scotch. That’s when my passion for Scotch was fired. That’s when it became more than just a job to me.
Distilling and blending are both science and art. The technicalities of malting, distilling, maturing and blending Scotch means that you make decisions at the right moments that are defined by science – chemistry, physics and math. Yet, there are so many moments where imagination and flair are the ingredients that make this liquid so special. The real skill is bringing these worlds together in harmony.
TWW: What has been the most difficult challenge you’ve faced in the whisky industry?
JB: I’ve enjoyed it all. In fact, I can’t believe that it has been more than forty years. How time flies! I love working with our team and while in any job there are challenges along the way it has been a privilege and an honor to spend every day crafting new whiskies.
TWW: What is the most important key to whisky blending?
JB: As an industry, we’ve always looked to innovate, and I think that’s something that will continue to be a guiding principle into the next 200 years. Whether that is innovating with amazing new flavors, developing our ways of making Scotch production more sustainable or creating amazing new ways of experiencing Scotch – as we have done with the opening of Johnnie Walker Princes Street – we are always trying to find new ways of doing things, new things to explore and we will continue to do that.
TWW: What is a trend or challenge you see on the horizon for the next batch of whisky makers?
JB: The key is to continue to innovate. Keep seeking out new flavors, never stand still, always be looking to the future – experimenting and innovating all the time.
TWW: What is your dream dram that you want to put away for a long, rainy fortnight?
JB: It really depends on the circumstance – when and where I am drinking it and who I am with. Depending on the context, I chose a whisky to suit that occasion!
TWW: What does it mean to pass the reins over to Emma Walker as the next master blender for Johnnie Walker?
JB: It is a real privilege – we have worked closely for many years now and I know that Emma will do a great job. She has the technical knowledge as well as the personality and imagination to take Johnnie Walker into the future.
Latest News