YOICHI - Apple Brandy Wood Finish - 47%
Nikka Whisky Distilling Company is located in Japan, and was created by Masataka Taketsuru, considered as the father of Japanese Whisky. He was the son of a sake brewer, and after studying chemistry at university he trained at several Scottish distilleries before returning to Japan in 1920 with his Scottish wife, Rita. After working for the company that would become Suntory (Kotobukiya Limited) and making the first Japanese whisky, he struck out on his own, setting up the Yoichi distillery and the Nikka parent company. The company also owns separate distilleries for making Shochu (spirit made by distilling a wide variety of base ingredients, the main ones being rice, barley and sweet potato) and facilities for making cider brandy and apple wine. In 2001, Nikka was purchased by Asahi Breweries.
Yoichi Distillery was built in 1934 and started distilling in 1936. It is close to the sea, surrounded by mountains on three sides and in many ways similar to the Highlands in Scotland. A cold climate with an appropriate humidity, crisp clean air, fresh water and the proximity to the sea is one of the distinctive features of Yoichi. The sea breeze gives a briny hint to the whisky during the maturation along with peaty notes and smokiness originating from the traditional direct coal-fired distillation.
To commemorate the 100th anniversary of the wedding of Nikka founder Masataka Taketsuru to Rita Cowan, Nikka is launching Apple Brandy Wood Finish Editions of their Yoichi and Miyagikyo Single Malts: same maturation process found behind a normal bottle of Yoichi or Miyagikyo with a further six months in casks that were formerly holding apple brandy for over 28 years.
Peated
