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Nikka From the Barrel is a blended whisky from the Japanese company, Nikka Whisky. The first Nikka whiskies were released in 1940, crafted by the father of Japanese whisky, Masataka Taketsuru, who studied whisky production first-hand in Scotland. The portfolio from this brand is full of gems, with Nikka From the Barrel in the front lines.
The unusual square bottle that Nikka From the Barrel is presented in is meant to offer consumers a "small block of whisky" but what is inside is anything but small. This complex blended whisky is a 100% Japanese product with clear Scottish influences. Made using both grain and malt whiskies, the depth of flavour that is packed into this square package is astounding. The name "From the Barrel" does not mean this release is barrel-proof, though. It clocks in at 51.4% ABV, which is the perfect level to offer boldness without overwhelming the palate.
Elegant and balanced, this is an excellent addition to the world of whiskies. It is perfect to enjoy on its own, either neat or on the rocks, but keep in mind that a splash of water can help open it up so that more flavours come across on the palate. For its quality, complexity, and flavour, it is hard to beat the price.
Technical sheet
| Category: | Whiskey (Spirits) |
|---|---|
| Producer: | Nikka Whisky |
| Volume: | 50cl Other volumes |
| Alcohol Vol.: | 51.4% |
| Country: | Japan |
| Type Of Whisky: | Cask Strength |
Elaboration of Nikka From The Barrel 50cl
Nikka From The Barrel 50cl
TASTING:
- Appearance: Amber with golden hints.
- Nose: Floral nose (freshly picked flowers), fresh fruits (apricot, peach), spicy and woody.
- Taste: Powerful and elegant at once. Winter flavours of spice, caramel and wood. Evolves with notes of ripe fruit and vanilla. Long finish.
PRODUCER: Nikka Distilling Company
COUNTRY: Japan
PRODUCTION DETAILS: Nikka From The Barrel is aged in bourbon barrels. It is a blend of two single malts.
ABV: 51.4% Vol
The Producer
Nikka Whisky
Of the two malt whiskey distilleries Nikka Yoichi tastier, male and peat malt aromas. The whiskey gets its distinct aroma and body from direct heating distillation, in which the stills are heated with natural charcoal, fine powder - the traditional method that is rarely used today, even in Scotland.
More about the Producer