Nikka from the Barrel Whisky

An impressive balance between two distinct whisky styles. Both from Japan. Since the beginning of the last century, the Japanese produce real top-notch whisky’s. Eat (or actually drink) this, Scotland! To produce this exclusive Nikka Whisky From The Barrel, matured malt whisky and grain whisky are used. The grain comes from Miyagikyo and the malt from Yoichi Distillery. The names give it away: Japanese. After mixing, they’re put in a first-fill bourbon cask for a rich harmony of these rather different whisky’s. In most cases the bottling process generates alcohol at 51.4%. What makes this Japanese whisky as distinctive and personal? Its solid, deep flavour combined with a remarkably rich aroma. Kampai!