The award-winning Nikka Whisky From The Barrel blend is absolutely full of flavour. Bottled at 51.4% ABV. The blend combines both single malt and grain whiskies from the Miyagikyo and Yoichi distilleries, which are then married in a huge variety of casks, including bourbon barrels, sherry butts and refill hogsheads. A huge depth of flavour in this stunning Japanese whisky. 

Nose: Medium-body with good balance. There are notes of cut flowers and fresh fruits, spice and a little oak.

Palate: Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit.

Finish: Long, warming and fruity with a little oaken spice.

Using the two Coffey stills at the Miyagikyo distillery, which were imported from Scotland to Japan in 1963, Nikka have produced a number of single cask single grain whiskies from time to time over the years. This, however, is their larger release of wonderfully exotic single grain whisky.

Nose: Bourbon-like vanilla and corn notes with a herbal hint of chamomile.

Palate: Sweet, fruity flavours of melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla.

Finish: The corn notes, sweet and vibrant, last on the finish.

Overall: Fans of grain whisky should be pretty happy with this, as well as bourbon lovers.

#N/A

Hibiki was created to be the paragon of the Suntory blend.  The name Hibiki literally means "resonance" in Japanese, and reflects the Suntory Corporate philosophy to "live in harmony with people and nature."  

The Hibiki Japanese Harmony is the epitome of the Hibiki blend.  Subtle, noble and harmonious, Hibiki Japanese Harmony is a perfect introduction to Japanese Whisky and the award-winning House of Suntory Whisky.

Nose:  Rose, Lychee, hint of rosemary, mature woodiness/sandalwood

Palate: Honey like sweetness, candied orange peel, white chocolate

Finish: Subtle and tender long finish, hint of Mizunara (Japanese Oak)

The Matsui Sakura Cask - Aged in Japanese cherry-wood casks, known as Sakura.  Rich, sweet and full-bodied with bold flavours.

Distilled and aged at Kurayoshi Distillery.

Yoichi Single Malt is distilled at the Yoichi Distillery, Nikka's first distillery built in 1934. The founder Masataka Taketsuru chose the town of Yoichi in Hokkaido because of the similar environmental conditions to Scotland, where he learned whisky-making (more specifically at the Speyside distillery of Longmorn).

This experssion was released in 2016 as a permanent product that truly captures the authentic style of Yoichi malts, when all age-statements were discontinued. Vatting various different malt whiskies together, this bottling expresses a delicate balance between peaty, smoky and fruity aromas.

Amrut Spectrum 004, a Single Malt Whisky by Amrut aged in a special cask made of 4 different Oaks.

Riding on the wave of the Spectrum 005 (launched in 2016), one of the most sought after brands in the Single Malt world, Amrut is delighted to announce the launch of the Spectrum 004, a whisky aged yet again in a custom built barrel. The 'Spectrum' series is one of a kind in the world, an unparalleled innovation using a barrel that is made not using one kind of oak staves but four different types.

To make the Spectrum 004, a two part maturation technique has been employed, the first being maturation of New Make spirit in ex-Bourbon casks followed by transferring the aged spirit into the custom barrels. The custom barrels are made with 4 different kinds of staves , new American Oak with Char level 3, new French Oak with light toasting, ex-Olorosso staves and ex-PX Sherry staves. The aforementioned barrel has equal proportions of all four kinds of staves arranged in a one-after-the-other manner lending their own characteristics and complexities to the malt coming into its own on the nose and the palate.

 It begins its maturation in bourbon barrels, before being finished in cask made with four types of oak - Oloroso Sherry oak staves, Pedro Ximenez Sherry oak staves, new French oak and new American oak.Tasting Spectrum 004 is jammy and syrupy affair, and you’ll experience a cloud of mild spice dust that is quite lovely. The dust is enveloped by vanilla pudding and a creamy texture and there are juicy sultanas with an aromatic mask joined by the mildest hint of phenol and a perfect degree of wood tone. To finish, the whisky is brilliantly refreshing with a minty shade, ending with a sweet tone.

This is a single malt from the Miyagikyo distillery, Nikka's second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, located in the coastal area. Using less peaty malt and distilled in a pot still heated by indirect steam, Miyagikyo single malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.

The nose is pleasant enough. Lots of sweetness in the guise of caramel, baked apples, stewed pears and some honey, joined by grasses and upholstered by a lovely mineral note. Some sweet beer note.

There is nothing more suitable than a blended whisky to represent Nikka's way of whisky making. The asymmetry design of the bottle is inspired by the neck of a Kimono just as if the layers visualize all the passion and craftsmanship devoted in the history of Nikka. The honorable golden emblem engraved was designed by Masataka Taketsuru for his very first Nikka whisky bottle. Malty, soft and well-balanced, this expression portrays our gratitude to the heritage and our will to advance our tradition.www.nikka.com

Released in 1964 for the first time to supply whisky to the large part of the Japanese population that were looking for whisky as a preferred tipple. Named after the growing Hi-Fi sound movement, rumour has it that the great Masataka Taketsuru had a dram of this almost every day. Bottled at 39% ABV and in a 720ml bottle. A smooth easy drinking whisky and great for a highball cocktail during the warmer months.

Nose: Fruity with orange citrus, subtle oak and honey sweetness.

Palate: Citrus driven with fresh grain and soft peat smoke.

Finish: Sweet fruits and balanced oak.

Nikka Days, the latest creation of the brand, is a shining example of this state of mind. A subtle blend of grain and malt whiskies. Creamy and smooth, fruity and floral, this whisky will please amateurs and connoisseurs alike.

The Matsui the peated - Lightly peated barley creates a smoky and opulent blend complemented by a sweet and spicy finish,

Distilled and aged at Kurayoshi Distillery

Part of Nikka?s highly popular Black range, this blend is one of the most popular daily drinkers in Japan. The Nikka Black Clear brings together vintages from the Yoichi and Miyagikyo distilleries for a light, drinkable expression. Suitable for highballs or to drink neat. In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky. 

Amrut Fusion is made from both Indian malted barley and Indian malt smoked with Scottish peat. Each malt is distilled separately and then combined in ex-bourbon barrels.

Tasting Notes
Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;