Produced since 1986, this coveted bottling has finally made its way to the US market. Nikka blends From the Barrel using both malt and grain whiskies from its two most prolific distilleries, Yoichi and Miyagikyo, with batches aged in several different types of barrels—ex-Bourbon, ex-Sherry and puncheons. Then, instead of blending them in stainless steel, all of these base whiskies are blended in cask and left to marry for an additional three to six months. The result is especially nuanced, its nutty, honeyed tones lifted by fruity berry notes.
Hotaling & Co., San Francisco, CA
This story appears in the print issue of Winter 2018.
Like what you read? Subscribe today.