|
|
|
|
|
|
The tasting |
|
|
Old gold with golden highlights. |
|
| | |
|
Delicate and complex, with floral and fruity scents, particularly lilac and apricot, mixed with spicy notes, cloves and a touch of leather. |
|
| | |
|
Powerful, firm, with spicy, particularly pepper, marine and woody flavors, followed by notes of ripe fruit, peach, caramelized apple and honeysuckle. |
|
|
|
The sommelier's advice |
|
|
Serve at room temperature in a Glencairn whisky glass. |
|
| | |
|
As an aperitif, digestif, on its own or for water lovers, we suggest a still, neutral, fresh spring water.
The Japanese sometimes accompany their fish meals with whisky served as mizuwari: the whisky is reduced by two-thirds water and a few ice cubes to give it an alcoholic strength equivalent to that of wine. |
|
|
|
The distillery |
|
|
Nikka From the Barrel is a blend of grain and malt whiskies, an ambitious blend that imposes its power and strength with mastery. The complex aromatic palette is organized around floral and apricot scents, as well as spices such as clove and delicate leather. The palate confirms the stature of a whisky with broad shoulders, punctuated by peppery flavors, notes of ripe fruit, peach, caramelized apple and honeysuckle, on a very intense toasty-gritty and vanilla background. A rich, complex bestseller that simply can't be ignored! |
|
| | |
|
Non-peated. A blend of single malts from the Yoichi and Miyagikyo distilleries and a single grain whisky. Dilution: Cask strength. |
|
|
|
