Masataka Taketsuru travelled to Scotland in 1918 to learn how to make whisky. Initially enrolled at the University of Glasgow, where he took chemistry courses, Taketsuru then apprenticed at three Scotch distilleries (Longmorn, Bo'ness and Hazelburn) where he learned first-hand how to distill and blend whisky from Scottish distillery craftsmen.

The Discovery Series

Since 2021, Nikka has offered limited editions focused on the discovery of a component of its whiskies and its aromatic impact. The 2021 edition explored the influence of peat, while the second edition, 2022, highlighted the work of yeasts.

The 2023 edition focusses on grain whiskies and the art of blending. Four distinct whiskies, from two separate distilleries, are blended together to create this expression: old Coffey Grain (corn and malted barley) and Coffey Malt (100% malted barley) from the Nishinomiya distillery, as well as Coffey Grain and Coffey Malt from Miyagikyo.

Producer's Tasting Notes

Nose: A blend of beeswax, aromatic herbs and fresh fruit, mingling with vanilla and cereal nuances

Palate: The creamy sweetness of almond and coconut milk combines with subtle vanilla, providing a dynamic attack, while notes of licorice, cinnamon and ginger add surprising depth.

Finish: The balanced finish reveals the cereals and aromatic herbs initially present on the nose, accompanied by flavours of mint, acacia honey and floral scents of broom and mimosa that linger on the palate.

700ml

48% ABV

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