Nikka Frontier

In the glass, Nikka Frontier displays a warm amber hue. On the nose, robust notes of peat smoke unfold first, accompanied by fresh orange and lemon. On the palate, a multi-layered interplay of sweet caramel, ripe apple, and dark chocolate develops. Spicy notes of white pepper and the characteristic peat smoke lend the whiskey impressive depth and complexity.
The finish is long, dry, and elegant. Oak, subtle smoke, and a pleasant spiciness accompany the whiskey right to the last sip, leaving a lasting impression. Thanks to its higher alcohol content, Nikka Frontier is ideal for enjoying neat. A small splash of water can bring out additional fruity and malty nuances and reveal further facets of this characterful blended whiskey. It is the ideal choice for anyone seeking an expressive Japanese whiskey with robust smoke and, at the same time, harmonious balance.

Tasting Notes
Aroma:
Powerful peat smoke opens the bouquet, accompanied by fresh citrus notes of orange and lemon. Behind these, subtle hints of vanilla, malt, and dark chocolate emerge, lending the whiskey additional depth.

Taste:
Full-bodied and intense, with a well-balanced blend of sweet caramel, ripe apple, and distinctive peat smoke. White pepper adds a pleasant spiciness, while dark chocolate harmoniously rounds out the robust character.

Finish
Long-lasting and spicy, with dry oak notes, subtle smoke, and an elegant, warm finish.

Nikka Whisky Distilling Co. Ltd. was founded in 1934 by Masataka Taketsuru, also known as the father of Japanese whisky. He was the first Japanese to study the fine art of whisky making in Scotland. His family had already owned a sake brewery since 1733 and he actually wanted to follow in his father's footsteps. However, he became fascinated by whisky and was drawn to Scotland, where he became a student of chemical sciences at the University of Glasgow. Through numerous apprenticeships and internships in various renowned distilleries in Scotland, he learned the craft of whisky first-hand from masters and was trained as a Master Blender. With this knowledge, he returned to Japan and opened his first distillery, Yoichi, on the island of Hokkaido in the early 1930s, where traditional Scottish distillation methods are still celebrated today. Taketsuru opened the second Nikka distillery, Miyagikyo, in 1969.
The first Nikka whisky was launched in 1940. Taketsuru's aim was to produce high-quality Japanese whisky and to educate the Japanese to become whisky connoisseurs. He never lost this ambition and managed to create complex whiskies with delicate notes that still make Nikka whiskies so appealing today. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company, and today Nikka is part of the Asahi Group.