Nikka from The Barrel Whisky 500ml

An award winning whisky from Japan, Nikka from The Barrel won the top prize at the World Whisky Awards in 2007 and reclaimed it in 2010.

What to know
Storage Instructions

Tasting Notes from the Curator

On the nose, this prized Nikka from The Barrel Whisky provides a good balance with its medium bodiness. Flowers and fresh fruits with some spice and oak are prominent. On the palate, it packs a punch. Toffee, caramel, vanilla are evident upon taste. The finish is long and warming with a little oaken spice.

Pairings

A generous splash of still or sparkling water will help develop the different flavors and tones, giving each a space to reveal themselves. At 51.4% AVB (Alcohol by volume), this whisky comes in at the stronger end of whiskies and can afford some dilution. Bear in mind that, though adding water will help bring out certain flavors, it can dilute the overall experience of the finish. Add water in small increments to find the perfect balance.

You may also try adding Ginger Ale to make a Ginger Highball. If you’re in it for the pure perfect serve, you may drink it neat or on the rocks, over ice.

Refined Expression

As Japanese whisky has become more increasingly popular, its set a standard to being a whisky of refined and unique expression. Among the many collectible Japanese labels out there, Nikka from The Barrel Whisky always makes the top lists given its a small batch whisky, it is made by one of the biggest distillers in Japan and it is always produced with the highest consideration to quality.

Store your bottle upright in a cool, dark place, ideally between 15 and 20°C. Do not refrigerate, as this liquor loses its aroma and flavor with cold. To maintain the moistness of the cork and prevent it from chipping, occasionally tilt your bottle horizontally two to three times, then restore it to the upright position. Unopened bottles can last for an indefinite amount of time, but the closer you get to the bottom third of the bottle, please consume quickly to prevent oxidation and taste alteration.

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