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Nikka from the Barrel Whisky - Ginza Berlin

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Nikka

Nikka from the Barrel Whiskey

Special Price €42.90

Price per liter€85.80 per  l

incl. VAT.

plus shipping (will be charged at checkout)

Contents: 0.5 l / Alcohol: 51.4%

Delivery time: 2-4 working days

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Powerful, complex, and distinctive: Nikka From The Barrel is one of Japan’s most famous whiskey creations. Since its introduction in 1985, it has captivated whiskey enthusiasts with its extraordinary intensity and masterful blend of diverse malt and grain whiskeys. More than 100 carefully selected whiskey components are blended together for this creation and then aged together in wooden barrels for several months. With a robust 51.4% ABV, it retains a particularly concentrated character, which is also reflected in its distinctive, square bottle.

Learn more

What makes Nikka From The Barrel so special is the art of blending. While many whiskies are defined primarily by their origin, age, or a specific type of cask, Nikka focuses on the precise interplay of numerous different distillates. The foundation includes malt whiskies from Nikka’s two distilleries—Yoichi in Hokkaido and Miyagikyo in Miyagi Prefecture—as well as selected grain whiskies, including distillates from the company’s traditional Coffey stills. Its complex aroma combines ripe apricots, orange peel, and floral nuances with spicy oak notes and subtle vanilla. On the palate, Nikka From The Barrel is intense and full-bodied, with hints of caramelized apples, peaches, pepper, and warm spices. Despite its high alcohol content, it possesses a remarkable balance between power and elegance. The long, multifaceted finish is accompanied by ripe fruit, spicy wood, and a gentle hint of vanilla.

About the manufacturer

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.