Age: No age statement
Launched as far back as 1985, Nikka From the Barrel was quite a novel concept at the time. In those days, Japanese whisky consumption was in steep decline and people were more concerned with price rather than quality. Most spirit being sold contained less than 25% actual whisky, with the rest of the mix being made up of blending alcohol. In this sense, From the Barrel was a strange fish in the pond, a whisky full of flavour at a time when Japanese consumers preferred their whisky light and smooth. The bottling strength of 51.4% was almost unheard of in those days.
Nikka founder’s son Takeshi Taketsuru’s vision was to give the consumer a taste of how a master blender might experience a whisky in the lab. This perhaps explains the unconventional way of blending, and the somewhat confusing name of this whisky. Because Nikka From the Barrel is not in fact a single cask expression, but a blend of which grain spirit from Miyagikyo and malt from Yoichi distillery are the main components. Rather than blending the liquid in a large stainless steel vatting tank, Nikka From the Barrel is placed in… you guessed it: barrels. These previously used casks help to marry the spirit for about 3 to 6 months, after which it is bottled straight from the barrel.
The result is a rich and flavourful expression at a blistering alcohol percentage. Nikka From the Barrel has withstood the test of time, and remains an immensely popular bottling. The packaging is extremely classy, and I love how understated this Nikka looks. The chaps at Master of Malt have referred to Nikka From the Barrel as one of the best value for money whiskies in the world. Given the general price level of Japanese whiskies these days, that’s quite a statement. Is their claim justified? Let’s find out!