[Today's New Product] Only 2 Bottles Released in Korea... Johnnie Walker Masters Ruby 40 Years

Only 398 Bottles Worldwide, Just 2 Released in Korea

Scotch whisky brand Johnnie Walker is launching its high-aged limited edition, "Johnnie Walker Masters Ruby Reserve 40 Years," in Korea.

On March 16, Diageo Korea announced the release of the Johnnie Walker Masters Ruby Reserve 40 Years, which was blended from whiskies aged for at least 40 years to commemorate the 40-year career of Jim Beveridge, the sixth Master Blender of Johnnie Walker. Only 398 bottles have been produced worldwide, and just two bottles will be introduced in Korea.

The Johnnie Walker Masters Ruby Reserve 40 Years is crafted through an intricate blending of eight rare whiskies personally selected by Jim Beveridge. It features rare spirits from so-called “ghost” distilleries that are no longer in operation—Cambus, Carsebridge, Pittyvaich, and Port Ellen—as well as mature whiskies from Talisker, Royal Lochnagar, Glendullan, and Cragganmore. This edition is characterized by a deep complexity and a perfect harmony of individual distillery profiles, a quality that can only be achieved through 40 years of aging and not found in other products.

This edition is one of the early pieces symbolizing the Johnnie Walker high-aged global limited edition series, and it carries the meaning of celebrating Jim Beveridge’s blending philosophy and his 40-year career. Last year, the "Johnnie Walker 52 Years" introduced in Korea sold out quickly, which demonstrated the high level of interest in aged whiskies. As such, the Johnnie Walker Masters Ruby Reserve 40 Years is also expected to attract attention as a highly collectible limited edition among whisky collectors and luxury edition enthusiasts. The Johnnie Walker Masters Ruby Reserve 40 Years has an alcohol content of 43% and will be released in a ruby-colored Baccarat decanter.

Jim Beveridge is the sixth Master Blender of Johnnie Walker and is considered one of the most important Master Blenders in the brand’s history. He began his career as an analytical chemist at Diageo in 1979, and over more than 40 years, he has advanced Diageo’s quality philosophy and blending traditions through his scientific approach to whisky production and blending research.

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