The higher proof helps to merge the wide array of flavor compounds, while the 3-6 months of additional aging at Nikka’s aging cellar ensures a marriage of flavors to harmonize the liquid. beginning August 2018.Īn extremely complex blended whisky, Nikka From The Barrel was created to deliver full flavors and richness drawn from a blend of more than 100 different batches of malt whisky and grain whisky produced at Nikka’s Yoichi and Miyagikyo distilleries, and aged in multiple types of ex-Bourbon barrels and puncheons, ex-sherry butts, refilled, recharred and remade hogsheads. announced the arrival of Nikka From The Barrel in the U.S. Review: Johnnie Walker Blue Label Ghost & Rare Pittyvaichįollow Adventures In Whiskey on WordPress.First introduced in Japan in 1986, Nikka From The Barrel has developed a cult-like status in the world of Japanese whisky – often the most coveted expression to bring back from its homeland.Review: Muckety-Muck 25-year-old Single Grain Scotch Whisky.Review: Elijah Craig Barrel Proof (A123).Review: Michter’s 10-Year-Old Bourbon (2023).Review: Johnnie Walker A Song of Ice and A Song of Fire.Review: Benriach "The Smoky Ten" & "The Smoky Twelve".Johnnie Walker Red Label Scotch Whisky Review.Booker's Bourbon "Dot's Batch" (2015-02) Review.As always, all thoughts and opinions are my own.Įnter your email address to follow Adventures in Whiskey and receive notifications of new posts by email. Therefore, this whisky might be utilized best as a mixer. The medium-length finish is sweet, with spiced toffee. The Coffey still has given this whisky a bit of body, with hints of toffee, cinnamon, toasted oak, and some floral notes. The whisky has a rather rich but simple nose, with hints of vanilla, sweet malt, and cinnamon. It is a NAS expression made from 100% malted barley and bottled at 45% abv. Like its name suggests, Nikka’s Coffey Malt was distilled on one of the company’s two Coffey stills at the Miyagikyo Distillery. It is very well balanced, which speaks to the craftsmanship behind the blend. Taketsuru Pure Malt is a rather pleasant whisky, and a great entry into the broad Japanese whisky category. The finish is long, with lingering notes of sweet fruit juice and cinnamon. The entry is soft, with light butterscotch and crisp fruit, followed by lemon peel, vanilla, and oak spice. The nose is bright, with hints of fresh fruit, lemon peel, wine, and sweet malt. Taketsuru Pure Malt is named after the distillery’s founder, Masataka Taketsuru. The whiskies for this blend were pulled from Sherry butts, bourbon barrels, and new American oak casks. Nikka’s Taketsuru Pure Malt features malt whiskies from both the Yoichi and Miyagikyo distilleries. This is a fantastic entry to the distillery’s style. Though there is no age statement here, I can only imagine what malts this distillery can put out at 12 years or older. Miyagikyo Single Malt is nicely balanced, with a wonderfully rich mix of fruit, spice, malt and light peat. The medium-length finish is features sweet, rich malt and some spiced fruit. On the palate, sherry leads, with hints of oak, cinnamon, light peat, savory herbs, and sweet malt following. In the background, hints of sweet malt, citrus fruit, woody peat show through. The nose is somewhat complex, with those sherry notes slightly dominating. It’s bottled at 45% abv and features malt whiskies matured in new American Oak casks, ex-bourbon oak, and Sherry casks. This NAS single malt comes from Miyagikyo, Nikka’s second distillery built in 1969. I think I need more Yoichi in my life! 8.5/10 Miyagikyo Single Malt The slighly salty notes play really well against the richer, sweeter notes. It’s peated, but that peat isn’t overpowering. Brine, dark chocolate and rich malt linger on the long finish. On the palate, orange marmalade complements sea weed, oak spice, toffee, and a slightly earthy note. The nose is briny, with salted caramel, stewed fruit, and a wisp of smoke. This whisky matured in new American Oak and Sherry casks, and is bottled at 45% abv. This NAS expression is the entry to the distillery’s single malt range. Yoichi is Nikka’s first distillery, built in 1934. The distilleries sit in two vastly different sub-climates of Japan, giving the whiskies they produce very different characters, which you’ll soon read about. Success lead the company to open the Miyagikyo Distillery in 1969. He first built the Yoichi distillery on the island of Hokkaido. In 1934, the company was founded by Masataka Taketsuru, the father of Japanese whisky. Nikka is one of the top whisky producers in Japan. They were kind enough to send over a few samples. I reached out to Nikka for help, since I haven’t formally reviewed any of their expressions on this blog. After reading Brian Ashcraft’s Japanese Whisky, I found myself in a mood to taste some Japanese whiskies.
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