Winner of World’s Best Blended Malt in World Whiskies Award in 2012, this is a blend of malts from Yoichi and Miyagikyo Distillery. The majority of its spirit is aged in sherry oak. This is a wonderful, full-bodied dram that offers a rich blend of spice and heat. Flavors cling to the roof of the palate, bursting with orange zest and brioche. Tropical fruit emerges, but once these bright flavors subside, this malt begins to accelerate in spice with hints of toasted almonds as it undulates into a toffee finish. This is a playful, delicious dram that’s worth every penny.
Masataka Taketsuru, who is known today as the “Father of Japanese Whisky,” went to Scotland in 1918 to study at University of Glasgow in Scotland, so he could specialize in chemistry. While he was there, he carefully honed his craft in distilling spirts, studying under great master distillers and working at Hazelburn Distillery in the Scottish Highlands. As one would expect, his exposure to the Scottish culture inspired him to produce a spirit back home that would be most authentic to Scotch. Masataka was able to fulfill his dream of producing his own brand of whisky when he established his own company called Nikka in 1934 aftering working with Suntory for 10 years. His first distillery, which is called Yoichi Distillery, is located in southern Hokkaido in an area surrounded by mountains and a coast. This is where they generally produce full-bodied, peaty malts. Most of the spirit from this distillery is aged in remade and brand new sherry casks. Their second distillery, which is called Miyagikyo (est. 1969), tends to produce a soft and mild malt, in which their spirit is distilled in copper pot stills and aged in the following types of casks: hogshead, ex-bourbon cask, American oak puncheons and sherry butts. In addition, there are 3 types of barley used: unpeated, lightly peated at 4 parts-per-million (ppm) and heavily peated malt that ranges from 35-50 ppm.
Masataka Taketsuru, who is known today as the “Father of Japanese Whisky,” went to Scotland in 1918 to study at University of Glasgow in Scotland, so he could specialize in chemistry. While he was there, he carefully honed his craft in distilling spirts, studying under great master distillers and working at Hazelburn Distillery in the Scottish Highlands. As one would expect, his exposure to the Scottish culture inspired him to produce a spirit back home that would be most authentic to Scotch. Masataka was able to fulfill his dream of producing his own brand of whisky when he established his own company called Nikka in 1934 aftering working with Suntory for 10 years. His first distillery, which is called Yoichi Distillery, is located in southern Hokkaido in an area surrounded by mountains and a coast. This is where they generally produce full-bodied, peaty malts. Most of the spirit from this distillery is aged in remade and brand new sherry casks. Their second distillery, which is called Miyagikyo (est. 1969), tends to produce a soft and mild malt, in which their spirit is distilled in copper pot stills and aged in the following types of casks: hogshead, ex-bourbon cask, American oak puncheons and sherry butts. In addition, there are 3 types of barley used: unpeated, lightly peated at 4 parts-per-million (ppm) and heavily peated malt that ranges from 35-50 ppm.
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