Nikka Whiskey From The Barrel

Nikka From The Barrel is a Japanese blended whisky bottled at 51.4% ABV, a deliberately high strength for a blend. It combines malt and grain whisky from Nikka's Yoichi and Miyagikyo distilleries, drawn from more than 100 different batches. After blending, the whisky is re-casked to "marry" before bottling, so the malt and grain components settle into each other instead of tasting like two separate whiskies. Bottling at this strength, without heavy dilution, keeps more of the texture and flavor that lower-proof blends lose. Nikka doesn't publish a single flavor profile here, so treat the following as what a blend like this usually offers. Expect dense, concentrated aromas of vanilla and toasted oak from the cask work. The grain whisky tends to add a gentle sweetness. The Yoichi malt, which is traditionally associated with a firmer, slightly smoky character, and the Miyagikyo malt, usually the softer and fruitier of the two, would supply the depth and spice. At over 50% ABV the palate is full and warming, with a long finish. Because of the strength, a few drops of water in the glass change this whisky more than they would a 40% bottling. Try it neat first, then add water a few drops at a time with a spoon or pipette. The dilution loosens the alcohol's grip and lets the sweeter, more floral notes come forward. A single large ice cube in a rocks glass is a reasonable alternative for slow sipping, though it will mute some of the aroma as it chills. A Glencairn is the better choice for nosing and for assessing how the water changes it. A rocks glass suits it when you're drinking it more casually. The high proof also suits mixing, since the whisky holds its character against other ingredients. In an Old Fashioned, it gives you a firm oak and spice backbone that needs only a sugar cube and a couple of dashes of bitters. A Manhattan with sweet vermouth works well because the whisky's weight stands up to the vermouth. In a Highball, topped with cold soda water over plenty of ice, it makes a drier, lighter drink, a format that is popular with Japanese whisky. A Whiskey Sour is also a good fit, as the strength carries through the lemon and sugar.