Nikka Whisky From The Barrel

Producer:

Nikka

Wine Description:

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 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.

Producer Description

Masataka Taketsuru, born into a sake-brewing family, traveled to Scotland in 1918 to learn the art of whisky making. He studied chemistry at the University of Glasgow and apprenticed at several distilleries, immersing himself in the craft. He married Rita Cowan, a Scottish woman who supported his dream of bringing whisky making to Japan. After returning to Japan, Taketsuru worked with Kotobukiya (later Suntory) to establish the Yamazaki Distillery, Japan's first whisky distillery. Founding Nikka: In 1934, Taketsuru left Suntory to establish his own company, Dai Nippon Kaju Co., Ltd., which would later become Nikka Whisky. He built the Yoichi Distillery in Hokkaido, choosing the location for its similar climate to Scotland. In 1940, Nikka released its first whisky, marking the beginning of its journey as a prominent whisky producer.