All about making whisky
The first time you taste this new version, its rich and complex character could fool you into thinking that it was in fact a pure malt and not a blended whisky. This is due to the malted barley which represents the majority of the blend, and largely outweighs the corn. The aromas and flavours of this Nikka 12 year old are accentuated by its balanced nose, smooth palate and never-ending, intense finish.
Profile: with a good balance of fruit, malted barley, beeswax and spices (cinnamon, nutmeg), dark chocolate gives a remarkable, generous, mouthwatering bitterness.
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1919 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries. Official website
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