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.
102.8 Proof (ABV 51.4%)
Nikka From The Barrel is a blended whisky which was released in 1985. The development of this expression started with an aim to deliver full flavors and richness of whisky like "from the barrel", which only blenders can sniff and taste. The secret behind its gorgeous flavor is the unique combination of complex blending, higher ABV 51.4% and "marriage" process.
The iconic square bottle reflects its concept "a small block of whisky" and embodies the intense and rich flavors of the whisky inside. Long after its launch, this bottle is still timeless and recognized for its ultimate simplicity.
At latitude 38.3°N
A beautiful glen in the northern mountains
the destination after pursuing an ideal location
Masataka aimed to make his blend more complex by widening the variety of whiskies. In 1967 he was exploring the northern part of the main island to find another ideal site for his second distillery. He came across a beautiful foggy glen surrounded by mountains and at a junction of two clean rivers. Once he tried the water from one of the rivers, which is now the water source, he was so impressed and immediately decided to build a distillery there. The name of the river was Nikkawa river by coincidence.
Malt whiskies reflecting different distillation methods
Masataka aimed to develop a complete contrast between Yoichi Distillery and Miyagikyo Distillery. Along with the different terroir, the different distillation method of Miyagikyo creates distinctive malt whiskies. Miyagikyo’s pot stills are much larger than those at Yoichi with different shapes such as a bulge neck and ascending lyne-arm. These pot stills are heated by indirect steam at a much lower temperature that allows slower distillation. This distillation method results in soft and floral characteristics in Miyagikyo Single Malt.
Grain whisky distilled in Coffey Stills
Miyagikyo Distillery produces grain whisky as well as malt whisky. The quality of grain whisky was one of the critical elements for Masataka’s ideal blending.
The Coffey Still is a very traditional type of a continuous still, which was invented by Mr. Aeneas Coffey in 1830. Masataka became familiar with the Coffey Still during his time at Bo’ness in Scotland and imported the first set in 1963. Despite its old-fashioned structure and inefficiency, he valued the feature of the Coffey Still, which retains more flavors originating from the grain itself. Today Nikka owns two sets of Coffey Stills, both operating within the Miyagikyo Distillery. Coffey-distilled whiskies and spirits are highly reputed in the world.
*The Coffey Stills were first installed at the Nishinomiya plant and later transferred to Miyagikyo Distillery in 1999.
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.
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