Although Nikka wasn’t the first company to make whisky in Japan, its founder Masataka Taketsuru, was the first person from Japan to master whisky making.

In 1934, he established Nikka Whisky. In the decades since, Nikka Whisky has become a fixture in Japan and throughout Europe, known for its passion for craftsmanship, quality and flavour.

tasting notes:

Whisky 1: Nikka Coffey Grain

• Vanilla

• Burnt Caramel

• Sweet Oak

Whisky 2: Nikka Taketsuru Pure Malt (White Label)

• Red fruit

• Tart fruit

• Oak

Whisky 3: Nikka Miyagikyo

• Red Fruit

• Malt

• Oak

• Spice

• Vanilla

Nikka Coffey Grain

• Nikka Coffey Grain was released in 2012 to show the versatility of Japanese whisky. This was one of the first releases from Nikka that was not 100% a Japanese whisky. The master distiller picked and then mixed and matched imported whiskeys from other parts of the world in order to find the perfect balance and flavor he had envisioned.

• Another distinct difference about the process of making this specific blend was that it is the pinnacle of Nikka’s mastery of using Coffey stills to make their whisky.

• Coffey stills were first brought to Japan in 1963 by the founder of Nikka. These stills were rarely used due to the difficulty level of using them: they were traditional and dated, but mastery of their use made distinct and high quality juice. When used properly, Coffey stills yield a product that retains more of the flavor of the raw ingredients used to make whatever is being distilled.

• The natural popularity this specific brand of Nikka has gained amongst the casual and self-proclaimed connoisseurs in the whisky world around the globe.

• This specific release was the catalyst that lead to Nikka stepping outside of its traditional techniques of distillation and into the world of innovation.

• Aged in charred American oak casks.