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29 Sept 1998
30 Aug 2011
Nikka have experimented with distilling malted barley through a Coffey or continuous still which are more commonly used for grain whiskies. Technically this isn't a single malt whisky because it wasn't distilled in a copper pot still.
I've only recently dipped my toe into the world of Japanese whisky and along with a Yoichi and a Yamazaki I've stumbled across one of these. I literally couldn't help but open it up to try and it's simply like nothing else I've ever tried. It's very bourbon'esc, lots of honeycomb and hickory with some nuttyness flying about. The taste is some complex I really struggled to pin down the specific flavour components - they're all just massive. I'm stunned. I was litterally knocked off my feet and had to sit down when I first tried this. The shop I got it from only had an allocation of 2 bottles and I suspect if I went back for the other now it would be gone :-(
