But it wasn’t until 1984 that they released what would become their most iconic bottle – Nikka From The Barrel. From their flagship Yoichi single malt whiskies to brandy, gin and blended whiskeys like Black Nikka Clear, each release was well-received by critics and consumers alike. Throughout the 20th century, Nikka continued to build their reputation as purveyors of top-notch whisky. In 1940, the company was renamed Nikka after Taketsuru’s wife (Rikki) and his own first name (Masataka). After two years of studying in Scotland, he returned home to Japan and founded the Yoichi Distillery with financial backing from entrepreneur Shinjiro Torii. The story goes back to 1934 when Masataka Taketsuru traveled to Scotland to learn about whisky distillation techniques. Exploring the History of Nikka From The Barrel Whiskey
This drink is sure to tantalize the taste buds!įINISH: Enticing with a hint of oaky spice, this deliciously long and fruity flavor will take you away. PALATE: Boasting a bold, commanding flavor and aroma with hints of winter spice, toffee, caramel and vanilla intertwined with a hearty helping of fruit. NOSE:This medium-bodied beverage exhibits a well-balanced flavor profile, with delicate hints of cut flowers, fresh fruits, spices and oak. To create Nikka From The Barrel’s signature flavor profile, master blenders use small batches of whisky that have been aged for different lengths of time in order to achieve a unique taste experience every time you take a sip. Blending is essential when making any kind of whiskey because it helps smooth out any rough edges or off-putting flavors while also allowing each component to shine through on its own merit. Once it’s aged and bottled, it’s time for Nikka From The Barrel to make its way out into the world-but not before undergoing one more process: blending. All of these elements must be carefully monitored to ensure that a high-quality product is produced. During this aging process, many different factors can affect the final flavor profile, including climate and humidity levels, temperature fluctuations, and even age itself. Once the ingredients have been chosen, they are then aged in oak barrels for anywhere from 3-10 years before being bottled and sold. Each component of the blend must be carefully selected for its specific flavor characteristics, ensuring that each bottle contains only top-notch ingredients. For this whisky, malt and grain whiskies are blended together in carefully chosen proportions to achieve the perfect balance of flavors.
Many thanks for the sample sent in by my good friend Terence and pictures are my own.Blend of single malt and single grains whiskeysĬreating Nikka From The Barrel starts with selecting the right ingredients.
Quite a bargain for an almost cask strength level Yoichi. If you can grab it at the distillery, do yourself a favour and grab 2, drink one and save one for a rainy day. The high ABV gives this Yoichi its oomph and size, and is the saving grace of this whisky. I feel that the NAS definitely has a mature component that isn’t present in this, rightly so since this only contains whiskies distilled in the years 2000-2009. 82/100Īfterthought: The texture and taste of a young whisky indeed. 78/100įinish: A medium to short, silky dry finish. The smokiness, vanilla, typical stewed fruits and the heavy character appears. With water, palate becomes much more similar to the NAS Yoichi. A lot of floral cooked apples and underripe stone fruit with a tinge of sweet ash greeting you in the back. Palate: Character feels rich and chewy, but not as heavy as the other whiskies I’ve had from this distillery. With water, floral notes become less intense, makes way for a nice salted butter note and nutty wood-chip smoke. Nose: Pear, cooked apples, floral, candied apricot, and subdued peat. Nikka 余市 Yoichi 2000’s Japanese Single Malt Whisky – 57% If I had this on a blind tasting, I would have bet my bottom dollar that it was a Highland whisky.
NIKKA WHISKEY REVIEWS FULL
A bouquet full of floral and autumnal fruits, and a lovely hint of smoke. Recalling a conversation I had 2 years ago with Andrew, I begin to agree that most Yoichi whiskies tastes like a lovely Highland Scotch whisky, and this one really highlights that point. As stated from the vintages, this particular Yoichi contains some very young whiskies, but that can always be enjoyable if done properly.
NIKKA WHISKEY REVIEWS SERIES
This Yoichi is part of the Nikka “Decades” series, a 6 bottle series that included single malt whiskies from Yoichi and Miyagikyo that were distilled in 3 different decades the 1980’s, 1990’s and 2000’s. A no age statement release from the Yoichi distillery that is a vatting of whiskies from a single decade (years 2000-2009), which is available at the distillery for ¥6480.
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