Nikka Whisky was created in 1934 when Taketsuru made the bold decision to establish his own independent distillery in Yoichi, Hokkaido, in northern Japan. The area’s chilly temperatures and high humidity were evocative of Scotland. Nikka Whisky production started two years after Masataka created his first pot still, which was manufactured in Japan. In 1940, the the barrel is first whisky bottle was created.
As the demand for Nikka Whisky increased in 1960, a second distillery had to be opened in a different part of Japan. At last, Masataka made his home on a broad valley surrounded by forests where the Nikkawagawa and Hirosegawa rivers converge. Similar to Yoichi, the Nikkawagawa River’s water quality and the natural humidity from the nearby hills and rivers made the area ideal for a second distillery, which he called Miyagikyo deliver full flavors and richness.
Nnikka japanese whiskey From The Barrel, a complex whisky mix made from over 100 batches of malt and grain whiskies, first released in 1985. This classic bottle, which is still in demand decades after it was first released, has a rich and complex profile of potent flavors “from barrels” that only blenders can detect. To allow all the ingredients to meld harmoniously, it is rested in old barrels for a few more months after blending. As a result, the whisky is bottled at the perfect 90 proof and has a mild flavor.
The Whiskey Advocate’s Whiskey of the Year award went to nikka from the barrel whisky in 2018.
Purchase your bottle of this classic nikka whiskey from the barrel product from 1985 right now!
Notes on Tasting
You are greeted by a sophisticated blend of fruity, peppery, and sherry flavors on the nose. With flavors of sweet honey, vanilla, and caramel blending with fruity, peppery, and a hint of smokiness, the palate is multifaceted. It has a dry, sweet finish.
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