Description
Nikka is the brainchild of Masataka Taketsuru who travelled from Japan to Scotland in 1918 to join the ranks at Glasgow University to study whisky making. His love affair with both the country and whisky itself was quick to evolve with such an effect that he also went on to marry a Scot, Jessie Roberta. Returning back to Japan in 1920 with his new wife, Masataka started making whisky for a Japanese distillery to some success for the next decade. But over time he felt that to make the whisky he realy wanted to produce he had to strike out on his own and so in 1934 the beginnings of Nikka were launched.
Nikka from the barrel is a blend of multiple types of malt and grain whisky. It was created to deliver full flavours and richness of whisky "from barrels". As the whisky contains so many characteristic components at a higher alcohol of 51.4%, it is essential to let the liquid "marry" in used casks for 3-6 months for it to stabilise and harmonise.
Nose
Rich and fruity, with some peppery spice to liven things up. That delicate orange fruitiness is there along with some creaminess from the oak.
Palate
Big flavours on the palate; clove and cinnamon spice, malted honey and clean citrus notes. Water softens the flavours, bringing out the clean fruitiness at the expense of some of the toasty spice.
Finish
At full strength, this lasts a very long time, with the fruit and spice outlasting the oak.
Comment
A flag-bearer for whiskies from Japan, this has rightly received praise from all quarters for its big flavours and aromatic intensity.
