Nikka Tailored Whisky
A premium whisky blend
A premium blended whisky introduced in 2014, the Nikka Tailored Whisky is rich, malty, soft, and complex.
TASTING NOTES FROM THE CURATOR
The Nikka Tailored Whisky is made with malted barley from the Miyagikyo and Yoichi distilleries, and grain whisky from Coffey Stills. It’s a gorgeous expression of the combination of Nikka’s tradition and modernity. Soft and complex, with an ABV of 43%, it has a general rich malty flavor.
It gives lively, fruity aromas of nectarine and apricot, as well as hints of vanilla and caramel. To be specific on the palate, it is sweet and buttery on the onset, continuing with a gentle sweetness of orange marmalade and notes of dark chocolate. It has a lingering bitter and spicy finish—roasted coffee beans, apple, and vanilla pod.
PREPARATION AND PAIRINGS
The simplest way to relish the Nikka Tailored Whisky is neat, with occasional cool water between sips to cleanse your palate. You can also add a small splash of water to your glass of whisky, which helps to open up the flavors.
A HARDWON BEGINNING
Masataka Taketsuru was born into a sake brewing family in Hiroshima. In 1918, he headed off to Scotland to realize his dream of learning the secrets to whisky making from the Scots themselves.
He enrolled in the University of Glasgow, and apprenticed in various Scottish distilleries before returning to Japan in 1920. After a few setbacks, he was hired by Kotobukiya Limited (Suntory) to direct the building of the Yamazaki Distillery. He devoted that time to learning to make the first genuine Japanese whisky.
When his 10-year contract ended, he became independent and built his first distillery in Yoichi, Hokkaido, where the environmental conditions were similar to Scotland. While perfecting his whisky, the company sold apple products under the name “Dai Nippon Kaju.”
In 1940, the first whisky was launched under NIKKA WHISKY. Masataka Taketsuru is hailed as the Father of Japanese Whisky, and the notebooks he wrote in when he was in Scotland became Japan’s first guide to whisky production.
Store your bottle of gin upright in a cool, dark place, ideally between 13 and 16°C. Higher temperatures will affect its flavor and alter its taste. If you prefer to drink your gin cold all the time, you may keep it in the freezer, as its ABV percentage prevents it from freezing. 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.