The consistency looks similar to iced tea, and the color is very light and golden.
Īppearance: The spirit is really thin, with no legs to speak of. This release is not available in the United States. Nikka’s Pure Malt Black is part of their Pure Series, which offers Red, White and Black variations. The mash bill is 100% barley, peat-dried, from a couple different distilleries. Vital Stats: The AVB is 43% and there is no age statement for the whisky. Released in 2014, it tells the story of Taketsuru and Rita and their struggles opening Nikka during such a tumultuous time in history.
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There’s even a Japanese TV show about them called Massan. Apparently, her own adopted daughter held resentment because of her Scottish heritage, and even more outrageously, she was accused of being a spy because of an antenna they had on the roof of their home. She provided financial and emotional support while adapting Japanese culture, language and traditions, with the added difficulty of living as a British woman in Japan during World War II. Just know that single malt Scotch and single malt Japanese Whiskey are distilled using pot stills, and grain whiskey usually column (Coffey) stills. There are many reasons why column stills are different from pot stills, but I won’t cover them here. Lastly the price point on this makes it one of the greatest value for money whiskies in the world (in my opinion – and more so if you are a fan of cask strength whisky).An article from BBC explains how important his wife Jesse (Rita) Cowan was in his success. Nikka Continuous Still Grain Whiskey is a terrible name, but Coffey sounds more sophisticated. The very pleasant nose draws you in, while the balance of spice and sweetness of the palate keeps you taking sip after sip (as it did me). Overall: A delightful and powerful whisky from Nikka and Japan. There is also a sweetness on the palate, caramel toffee, as well as hints of fruit (a mix of citrus and apricots).įinish: Fairly long with sweet fruitiness, toffee and a long spicy (winter and oak spice) tingle on front of tongue. The spiciness is of the warm winter and Christmas spice variety with some wood spice also thrown in.
About Nikka Miyagikyo Whisky Nikka Miyagikyo is a single malt from Miyagi, Japan. So let’s get started with an introduction. After that, I dive deeper and explore how much it costs, where to buy for the best price, some excellent alternative brands, and more. Despite the high ABV it is very easy drinking and has a smooth palate that delivers a divine spicy burn at the back of your mouth. In this review, I discuss how this whisky is made and what it tastes like. Palate: Medium to full-bodied with good balance. There is also a dabble of oaky spice to tease you. Furthermore there is also Christmas cake mix, sultanas and boiled sweets on the nose with a porty and almost brandied date loaf character. Nose: Starts off with dried apricots, citrus fruits (mostly oranges and orange peel), and leading to a charming florallyness and sweetness (sweet pecan nut slice). It is bottled directly from the re-casked barrels of whisky and features almost the same alcohol percentage, a gorgeous 51.4% ABV.Ĭolour: Tawny to mahogany with many slow medium to thick legs. Definitely worth the cost provided you can resist the temptation. The Nikka Whisky from the Barrel is made from matured malt whisky and grain whisky that are then blended together and then re-casked to create a rich harmony of distinctly different whiskies. Nikka produces many whiskies with lots of character and appeal and this is one of their best. It was similar in many ways to the Scottish town where he had studied. Even though it was inconveniently located, he had always considered it to be the most ideal site in Japan for whisky-making. So in 1934 Masataka established Nikka Whisky and built its first distillery in Yoichi, Hokkaido. It became apparent that in order to produce whisky as he felt it had to be, he would have to become independent.
Masataka’s vision of whisky was formed by his experience in Scotland, and he knew that the right environment was essential. He would eventually become known as a master blender. He apprenticed at distilleries, learning first-hand from the craftsmen and receiving training as a blender. However, Scotch whisky captured the young man’s imagination so he decided to dedicate his life to whisky and became the first Japanese ever to study the art of whisky making. In 1918 Masataka Taketsuru travelled to Scotland, originally to study chemistry in preparation to carry on the family’s’ trade of making sake. Whisky: Nikka Whisky from the Barrel, 51.4% ABV (Cost around R450) Simply put, a blended whisky is a mixture of both malt and grain whisky.
Coincidently this is also my first review of a blended whisky. For my first review of a Japanese whisky I decided not on the first one I tasted, but rather the first one I bought for myself – the Nikka Whisky from the Barrel.
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