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.
Nose: Intense aromas of ripe fruits, caramel, and soft spices.
Palate: An explosion of flavors with notes of vanilla, toasted oak, honey, and dried fruits.
Finish: A long and spicy finish with lingering hints of black pepper and cinnamon.
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.
Data sheet
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.
