About the distillery : It was a sake producer, Mr. Taketsuru, who created the Nikka brand. He is considered the father of Japanese whisky. Trained as a chemist, he was sent to Scotland by his employer for an apprenticeship, where he discovered whisky and fell in love with it, along with a beautiful Scottish girl named Rita. In 1934, he established Yoichi, his first distillery, on the island of Hokkaido. In 1969, his second distillery opened in Miyagikyo. Today, Nikka whiskies are a huge success, far beyond Japan's borders. The Nikka group produces its entire range of whiskies from the single malts of its two distilleries.

Detailed tasting notes : This new cuvée comes from a unique production process. It is made from malted barley in the column stills that are usually used to make Nikka grain whisky. The result is a rich and oaky Coffey malt, which surprises with its unique texture. Greedy and round, it evokes tatin, banana, rice cake and vanilla. On the palate, pastry notes on caramel and dried fruits, corn and cinnamon.