Whisky from the Barrel is one of the greatest value for money whiskies in the world. Cask strength. Plenty of winter spice and toffee, a little caramel and vanilla, and a good mouthful of fruit.
Why we like it Just a brilliant whisky in the Speyside style. The cask strength (51.4%) gives it extra concentration, rather than any gratuitous alcohol-burn. And the packaging is really cool. If you're looking for a really good gift for a whisky drinker, this has it all; unusual provenance, great value whisky, and a strikingly funky bottle.
A blend of single malts from the Yoichi and Miyagikyo distilleries and a unique grain whisky, Nikka from the Barrel is married from a selection of different oak casks to create a rich harmony of distinct flavours. This whisky is bottled directly from the cask at close to cask strength and possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma.
Masataka Taketsuru is the father of Japanese whisky. His family owned a sake brewery that dated to 1733. Taketsuru was taught early that sake-making is a painstakingly fine art and he studied diligently, training as a chemist and preparing to carry on the family trade. However, it was Scotch whisky that captured the young man’s imagination and he decided to dedicate his life to it. In 1918, Taketsuru travelled to Scotland, where he learnt the secrets of whisky-making and met his wife Rita who would be the source of his inspiration when creating whisky in Japan.
In 1920, Taketsuru returned to Japan and joined Kotobukiya, a spirits company, to produce the first Japanese whisky. It soon became apparent that to produce whisky the way he felt it should be made, he would have to become independent. In 1934, he established Nikka Whisky and built its first whisky distillery called Yoichi on the island of Hokkaido. This location was chosen as he had always considered it to be ideal for whisky production. The Yoichi distillery produces coastal and delicately peated whiskies, supported by perfectly balanced oak maturation.
Taketsuru’s growing success allowed him to establish a second distillery, Miyagikyo, in 1969 on the main island of Honshu. Miyagikyo distillery, in contrast to Yoichi, produces rich, fruity and elegant whiskies.
In the decades since, Nikka Whisky has become a fixture in Japan and throughout Europe, known for its passion for craftsmanship, quality and flavour. Masataka Taketsuru passed away just 10 years after the construction of Miyagikyo, at the age of 85. He forever remains the founding father of Japanese whisky, and to this day, Taketsuru’s spirit continues to live on through the Nikka blending team, whose quest for excellence in Nikka whiskies perpetuates his memory.
On 2 July 2014, The Nikka Whisky Co celebrated its 80th anniversary and today its whiskies are multi-award winning, having won more than 30 leading industry awards in recent years.