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Nikka From the Barrel, 50 cl
|Price:||£37.19 (£74.38 / l) & FREE Delivery in the UK. Delivery Details|
- Old gold colour whisky
- Blended Japanese whisky made with malt from yoichi and a combination of malt and coffee
- Deep scent and mellow taste
- Nose of very candied profile with marshmallow and vanilla
- Creamy, toffee with a light and crisp finish
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This 100 percent malt whisky is made using Nikka's proprietary all-malt production method. The main feature of the all-malt process is that top-quality malted barley is distilled in the coffee still instead of corn which is the usual ingredient. The result is a whisky made entirely from malted barley.All-malt whisky made from barley alone and blended from malts matured over long periods of time, is blessed with a deep scent and mellow taste.
From the manufacturer
Nikka From The Barrel
This blend is elaborated with grain and malt from Miyagikyo and malt from Yoichi Distillery. Nikka from the barrel is matured in first-fill bourbon casks and is a perfect balance of the Japanese whisky styles. Nikka From The Barrel offers the perfect balance of toffee sweetness and rich malty flavour, with a tinge of smoke for complexity and depth. Japanese whisky, with Scottish influence.
- Floral nose, with a touch of orange peel and apricots. Boiled sweets and a little spice.
- Big and well-balanced at first, some spicy oak and ripe fruit coming through.
- A tickle of fire and oak at the finish. Add water for a real treat.
The Story of The Nikka Whisky Company
The Nikka Whisky Co. was founded by Masataka Taketsuru, who is widely acknowledged as the father of Japanese whisky. The company has two large distilleries and several blending and bottling plants and is now part of the Asahi Group.
Masataka Taketsuru’s family owned a sake brewery that dated back to 1733. Taught early that sake-making is a painstakingly fine art, Masataka studied diligently and trained as a chemist, preparing to carry on the family trade. However, Scotch whisky captured the young man’s imagination and he decided to dedicate his life to it. In 1918, Masataka Taketsuru travelled to Scotland, where he learnt the secrets of whisky-making and met the woman who would become his bride, Jessie Roberta Cowan.
In 1920, Masataka returned to Japan with his new bride and worked with a company to produce Japan’s first whisky. It soon became apparent that to produce whisky the way he felt it should be made, Masataka would have to become independent. In 1934, he established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, which he had always considered to be the ideal whiskymaking site in Japan. He subsequently built a second distillery in the foothills of Miyagi to produce rich, fruity and elegant whiskies. In the decades since Nikka has become a fixture in Japan, known for its passion for quality and flavour.
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