MIYAGIKYO Non Age 43%
Single Malt, Japan / Honshu - Miyagi, 50cl, Ref: 695
This single malt from Nikka’s second distillery, founded in 1969, is a true expression of sophistication. This version is characterised by femininity, elegance and finesse, making it the perfect aperitif.
Profile - spicy, cinnamon - lightly peated - delicately woody
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.
AwardsGold Medal, International Spirits Challenge 2013 Best Japanese Single Malt No Age, World Whiskies Awards 2013 Silver Medal, International Spirits Challenge 2012 Best Japanese Single Malt No Age, World Whiskies Awards 2012 Best Japanese Single Malt No Age,
- Appearance : old gold.
- Nose : both fine and rich. Very floral (hyacinth, daffodil), it develops with blonde tobacco. Next sweet spices (saffron, star anise), leather and beeswax arrive. A pinch of salt. Candied citrus fruit. Great balance between sweetness and bitterness.
- Palate : firm and unctuous. Cocoa powder, almonds and cashew nuts dominate initially. Peppery and mineral (schist, slate), it develops with notes of roots, incense and ripe fruit (mirabelle, plum, pear).
- Overall : long, serene. Dried grass and sunflower make way for exotic fruit (mango), gentian and heady flowers (tuberose), also moving from fresh walnut to toasted walnut.
- The brand
The distillery produces a full palette of malts that enables the group’s master blender to carry out his art: sherry & sweet, woody & vanillic, fruity & estery. The aim is to produce different profiles of single malts - peated or unpeated, extremely fruity to extremely peaty - using a wide variety of yeasts. To further enhance this effect, long fermentations are carried out before distillation. The whisky is then placed in ex-sherry or ex-bourbon casks, or even into new American oak casks. Find out more
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