Features
Name:
Nikka Whisky From The Barrel 50cl (with case)
Cellar
Masataka Taketsuru was the first Japanese to learn to make whisky in Scotland, he appreciated the climate and natural characteristics of the north. Yoichi, Masataka's chosen location, close to the sea, surrounded by mountains on three sides and in many ways similar to the Highlands in Scotland. A cold climate with adequate humidity, crisp, clean air and fresh water: there was everything he needed for his ideal whisky. The proximity to the sea is one of Yoichi's distinguishing features. The sea breeze imparts a salty note to the whisky during maturation. When he built Yoichi's distillery, Masataka installed a direct carbon still. This still was similar to the one at the Longmorn distillery, where Masataka did his first practical training in Scotland. This traditional charcoal distillation is uncommon today, as it is difficult to control the temperature and requires highly skilled craftsmen. However, Yoichi's distillation process has remained very traditional to this day. The characteristics of Yoichi Single Malt, such as boldness and roasted and burnt flavours, are unique to this distillation.
Description
The iconic square bottle reflects the 'small block whisky' concept and embodies the intense, rich flavours of the whisky it contains. Nikka From The Barrel is a blended whisky of Japanese single mail and grain whiskies made since 1985 at Yoichi and Miyahilko distilleries including a portion of whisky distilled in the coffey column still. The development of this expression began with the aim of providing full flavours and richness of whisky as 'from the cask', which only blenders can smell and taste. The secret of its wonderful flavour is the unique combination of complex blends are a perfect match. The complex formula is created by blending more than 100 different batches of malt and grain whiskies, with Nikka blenders performing repeated experiments to achieve the ideal flavour profile.
Organoleptic characteristics:
Intense amber colour. Exuberant nose, presenting beautiful nuances of dehydrated fruit, apricot and yellow peach, together with fruit in syrup and sweet spices, cinnamon and balsamic hints. The taste is firm, full-bodied and smooth, with hints of toffee and vanilla, and a long oaky finish.
Storage time:
over 20 years
Vinification
After blending, the whisky is filled into used casks and matured for another few months. This 'marriage' process harmonises all the components of the formula, resulting in a smooth taste. The pot stills are still revived over an open fire, according to an artisanal method. Maturation is several years in different oak barrels, including ex-Sherry and ex-Bourbon, whose time period remains a mystery
Acknowledgements
2007/10 World Whiskies Award gold medal
