Although Nikka wasn’t the first company to make whisky in Japan, its founder Masataka Taketsuru, was the first person from Japan to master whisky making.

In 1934, he established Nikka Whisky. In the decades since, Nikka Whisky has become a fixture in Japan and throughout Europe, known for its passion for craftsmanship, quality and flavor.

This flight is a continuation of our House of Nikka Flight in week one.

tasting notes:

Whisky 1: Nikka From The Barrel

• Oak

• Orange

• Vanilla

• Cinnamon

• Clove

Whisky 2: Nikka Miyagikyo

• Red fruit

• Malt

• Oak

• Spice

• Vanilla

Whisky 3: Nikka Taketsuru Pure Malt (White Label)

• Red fruit

• Tart fruit

• Oak

Nikka From the Barrel

• The complex formula is created by blending more than 100 different batches of malt and grain whiskies. 

• After blending, the whisky is filled into used barrels and matured for another few months. This "marriage" process harmonizes all of the components in the formula, resulting in a mellow taste.

• Bottling is controlled at 51.4% ABV, almost equivalent to 90 British proof, that Nikka blenders determined through repeated experiments to achieve the ideal taste profile.

Nikka Miyagikyo

• The name Miyagikyo is derived from the prefecture the distillery was built in called Miyagi. The Miyagikyo distillery would be the second distillery Masataka would open.

• His goal was to completely contrast from his first distillery (Yoichi) and show the elegance of a whole new set of ingredients.

• This no-age-statement version was released in 2016 as a permanent product that showcases the elegant style of Miyagikyo malts, when all age-statements were discontinued. This bottling has estery aromas generated by carefully selected yeast strains along with distinctive Sherry cask influence.

Nikka Taketsuru Pure Malt (White Label)

• This is an expression launched in 2020 to replace the Pure Malt black label, with a refined formula and a new label design to represent the brand.

•  A blend of malt whiskies from Yoichi and Miyagikyo (and perhaps elsewhere), the new label does nothing to diminish the quality. 

• This refinement of the original blend relies more heavily on the coal fired pot stills at Yoicihi than the gas fired stills at Miyagikyo.

•  There's an additional sherry element and a slightly reduced peated element.

• While remaining a smooth and well-balanced blended malt, the formula further showcases an exquisite balance between elegant softness and deep complexity along with rich mouthfeel and smokiness.