Exotic continuous still Japanese grain whisky with butterscotch warmth
This unique grain whisky is distilled mainly from corn using Nikka's vintage Coffey stills, which yield a remarkably smooth and rich texture. It offers a delightfully sweet profile packed with tropical fruit and vanilla notes, presenting a complex alternative to traditional malt whiskies.
Fill a highball glass to the brim with large ice cubes. Add whisky, stir gently to chill, then top slowly with cold club soda. Express a lemon peel over the top and drop it in.
Serve in a rocks glass
Nikka Whisky was founded in 1934 by Masataka Taketsuru, widely acknowledged as the father of Japanese whisky. After studying organic chemistry and apprentice-learning Scotch distilling in Scotland, Taketsuru returned to Japan to build distilleries that championed authentic, traditional methods.
Imported from Japan, this expression is distilled at the Miyagikyo Distillery in traditional Coffey stills imported from Scotland in the 1960s. These antique continuous stills retain more characterful flavors and congeners from the grain than modern multi-column stills.
From Hokkaido, Japan