Known as the founding father of Japanese whisky, Masataka Taketsuru studied the art of distillation in Scotland before returning to Japan to set up a distillery in a region that reminded him of the Highlands of Scotland. Tasted blind you would never know the difference. Made from a blend of single malts Miyagikyo and Yoichi and a single grain whiskey, Nikka from the Barrel embodies the expertise of the master blender.
Matured malt whisky and grain whisky are blended and then re-casked (a process known as “marriage”) to create a rich harmony of distinctly different whiskies. “From the Barrel” is bottled directly from re-casked barrels of whisky and features almost the same alcohol percentage. At 51.4% alcohol content, this whisky possesses a distinctive personality characterized by solidity, depth of taste and a richly expanding aroma.
Nose: Medium-body with good balance. There are notes of cut flowers and fresh fruits, spice and a little oak.
Palate: Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit.
Finish: Long, warming and fruity with a little oaken spice.
OFFICIAL WEBSITE: www.nikka.com/eng/