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| Nikka | |
| Whisky | |
| Fruity, spicy, slightly smoky | |
| Malted barley, water, aromatic yeast | |
| 70 cl | |
| 48.0% | |
| American oak and sherry casks | |
| Minimum 3 years | |
| Pot still still | |
| 2 | |
| Cold filtration | |
| Light amber | |
| Neat, with water or ice |
The distillation process still takes place with traditional pot stills, while the aging occurs in oak barrels that contribute delicate tannins and spicy notes. On the palate, the whisky shows itself to be harmonious and enveloping, with a perfect balance between sweetness, smoke, and a fresh acidity that enhances its drinkability. The finish is long and persistent, leaving traces of sweet tobacco and dried fruit.
Particularly suitable for lovers of high-quality Japanese single malts, the Yoichi Discovery Aromatic Yeast is ideal to be tasted neat or with a splash of water to reveal all its nuances. It pairs beautifully with smoked fish dishes, intensely flavored meats, and aged cheeses, proving to be a complete and refined sensory experience.
Nikka
Discover the spirits, production style and story of Nikka.
Distillation
Pot stills with direct coal heating (Yoichi) and Coffey column stills for grain whisky and some base distillates; use of continuous Coffey distillation to provide texture to the grain components.
Ageing
Aging in wooden casks with subsequent re-racking and 'marriage' in large warehouses to create blends and harmonize components.