Nikka From The Barrel is a Japanese whisky made from the blend of Yoichi and Miyagikyo single malts in addition to a single grain whisky. Intense and generous, powerful but in control, this blend is a must try... Nikka From the Barrel is composed of 40% malt whisky and 60% grain whisky. The way Yoichi whisky is made, with stills heated by charcoal, gives strength and a touch of peat. Miyagikyo for its part, gives roundness and fruitiness this softens and balances this whisky.
Presented in a gift box.
When we want to learn about Japanese whisky and want to discover its subtleties, it's safe to say that whisky enthusiats recommend Nikka from The Barrel : "You'll see, it's easy to drink despite its 51.4% vol. and geat value in terms quality. ". As well as being the best-selling Japanese whisky in the world, it's taste is very representative of the Japanese style.
Born in 1894 into a family of sake producers, Masataka Taketsuru is considered the godfather of Japanese whisky. After training as a chemist, he was hired by the Settsu Shuzo company which sent him to Scotland in 1918 for an apprenticeship. He developed a passion for whisky and decided to devote his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. Its growing success enabled him to establish a second in 1969 near Sendai, Miyagikyo. It is from the single malts produced by these two distilleries that the Nikka whisky group produces its entire range of Japanese whiskies.