Description
Nikka From the Barrel is a Japanese blended whiskey has twice won the best blended whiskey category of the world.
To prepare this whiskey three pillars, malt, mixing and aging are used, in addition to following the footsteps of the original recipe dating back to 1985. This whiskey is made from a mixture of different whiskeys from two distilleries (Miyagikyo and Yoichi). Each brings to the final mix different features that make whiskey gets excellent quality.
Finally, one aging divided into two phases is carried out, the first three types of Scotch is aged separately in different barrels of different ages, and in the second the final mixture is included in barrels of the same style for 6 or 10 years.
Nikka From the Barrel is a Japanese blended whiskey has twice won the best blended whiskey category of the world.
To prepare this whiskey three pillars, malt, mixing and aging are used, in addition to following the footsteps of the original recipe dating back to 1985. This whiskey is made from a mixture of different whiskeys from two distilleries (Miyagikyo and Yoichi). Each brings to the final mix different features that make whiskey gets excellent quality.
Finally, one aging divided into two phases is carried out, the first three types of Scotch is aged separately in different barrels of different ages, and in the second the final mixture is included in barrels of the same style for 6 or 10 years.
La Destilería
Nikka Whisky Distiller's
De las dos destilerías de whisky de malta de Nikka, Yoichi produce malta rica, turbia y masculina. El whisky obtiene su aroma y cuerpo distintivos de la destilación directa por calentamiento, en la que los alambiques se calientan con carbón natural finamente pulverizado, el método tradicional que casi nunca se usa hoy en día, incluso en Escocia.
Nikka Whisky Distiller's
De las dos destilerías de whisky de malta de Nikka, Yoichi produce malta rica, turbia y masculina. El whisky obtiene su aroma y cuerpo distintivos de la destilación directa por calentamiento, en la que los alambiques se calientan con carbón natural finamente pulverizado, el método tradicional que casi nunca se usa hoy en día, incluso en Escocia.
Technical Sheet
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