Nikka From the Barrel
Ref : 467334
i.e. 99.6 € / liter
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Our oenologists' opinion
Made from Yoichi and Miyagikyo single malts and a grain whisky, Nikka From the Barrel evolves on ripe fruits and spices, with a background of woody/vanilla notes.
- Keeping level Ready to drink
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
In July 2015, the Nikka group was rewarded at the International Spirits Challenge in London, receiving the title of "Distiller of the Year" and a "Trophy", the highest distinction of the contest for its Nikka Whisky From The Barrel.
Domain and appellation
It all began in 1918 when Masataka Taketsuru, son of a family of sake producers, was recruited by the company Settsu Shuzo in order to produce the very first Japanese whiskey. He then left to Scotland to discover the secrets. On his return, he decided to open his own distillery and thus "Yoichi" was born in 1934. 35 years later, he opened his second distillery named Miyagikyo. Both distilleries are owned by the Japanese group Nikka, also proprietors of the Asahi Breweries property.
- Distillery: Located on the island of Hokkaido, 1km from the Sea of Japan, Yoichi produces whiskeys with salted and slightly medicinal notes. The Miyagikyo distillery is located on the main island of Honshu in Sendai.
- Manufacturing: Made from single malts from Yoichi Miyagikyo and a grain whiskey, the Nikka From The Barrel evolves on ripe fruit and spices, with woody / vanilla notes.
Your cellarman's advice