Wrapping up the Nikka Discovery series, this superb Japanese grain whisky combines spirit from four of its distilleries. It's a blend of old Coffey grains made up of corn and malted barley and Coffey malts made from 100% malted barley at the now-closed Nishinomiya distillery alongside Coffey grains and malts from Miyagikyo. There's also a barley grain made from malted and unmalted barley, and another from malted barley, corn, and rye, both pot distilled at the Moji and Satsumatsukasa distilleries, which originally specialised in making shochu. A splendidly balanced blend, showcasing Japanese grain whisky at its best, with a delicate, creamy texture, vanilla, fragrant herbal honey, and waves of elegant spice.
Fresh, complex. On the first nose, beeswax smoothly interlaces with aromatic plants (verbena, chamomile) and fresh fruits (pineapple, Mirabelle plum). The nose then opens up into a vanilla, delicately roasted and more heady grain register.
Rich yet slender. The creamy (almond milk and coconut) and vanilla attack is also full of energy. The slender mid-palate is delicately liquoricey. The end of the palate is then softly spiced (cinnamon, ginger).
Well-balanced, creamy. Inseparable from the end of the palate, the start of the finish returns in force to the notes of grains and aromatic plants found on the first nose. The delicious after-taste wavers between mint, acacia honey and heady floral flavours (broom, mimosa).
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