Continuing down the path of affordable blended scotch reviews, JW Double Black reveals itself to be a quality, peated whisky. The folk at the Cardhu distillery, home of Johnnie Walker, have taken the tried and tested blend recipe of JW Black and used deep charred casks to mature the spirit into a more intense, smokier blend which they've called the Double Black. JW Black is a blend of 30-40 malts added to a grain base of corn and wheat distillate. Cardhu and Caol Ila are two of the major single malt contributors to both JW Black and Double Black. Both JW Black and Double Black are well-balanced whiskies, but whereas the flavour profile of the Black would veer towards the sweet Cardhu Speysider, the Double Black's goes the other way, towards Islay's Caol Ila. In doing so, the JW blender has given newcomers to scotch whisky another introduction level to scotch's smoky profile of salt, spice and peat. Slightly darker in colour compared to the Black, on the nose the Double Black offers vanilla, sour apples and winter spice mixed with a drop of lemon, all hiding just behind a diaphanous screen of light peat smoke. The mouthfeel is inconsequential. The palate is peat and brine forward, but delicately so, followed by a kernel of honeyed fruit, sprinkled with waxy walnuts and a dusting of cinnamon. There's minerality at the back palate which gives way to peppery medium-length finish and a final gasp of smoky peatiness. This dram is no substitute to peated single malts. You might find, however, that if you want to build up your peat pregame, Double Black is a good medium to get you there. My only gripe is the price. Just because someone called it Double Black, it does not mean it should be priced at double the Black's price, or even 1/3 above that, which is the actual price level. The Double Black remains a variation of the Black, and a NAS whisky at that, compared to JW Black's 12 year old statement.