Nikka Discovery The Grain Single Malt Japanese Whisky 750ml
(2023)
(Japan) - [WA 91]

About Nikka: 
The founder of Nikka and the father of Japanese whisky, Masataka Taketsuru, received his training in Scotland while under contract for another company. Taketsuru founded Nikka in 1934 with the establishment of the Yoichi Distillery on the island of Hokkaido. Taketsuru's early successes prompted the development of a second distillery in 1969, this time built on the island of Honshu in the foothills of the Miyagi prefecture, two hours north of Tokyo.

About the Whisky:

A blend of seven different whiskies from four Nikka distilleries; Miyagikyo, Nishinomiya, Moji, and Satsumatsukasa.

The actual blend is complex and includes coffey and pot still distillates made variously from mixed grains (corn, rye, and/or barley), 100% malted barley, and even malted and unmalted barley blends — some made using techniques normally used for shochu (including a stainless steel still).

Distilling dates range from 1988 to 2019, all aged in different types of casks, various types of American oak. A finished profile that at least leans toward bourbon rather than Scotch was the ultimate goal.

Awards/Reviews:

Best Japanese Grain Whisky - World Whiskies Awards 2024

Gold - Intl Spirits Challenge 2024

91 Points - Whisky Advocate

"Highly distinctive aromas abound; this is savory and spicy, with peanut, tonkatsu ramen, and bok choy, with a little graham cracker sweetness, black pepper, and aromatic spices. On the palate, there’s a soft baked sweetness, and a terrific spicy crescendo followed by golden syrup, almond sugar cookie, cinnamon, sliced cold roast beef, and mushroom. The finish offers cinnamon and cacao. This is what interesting grain whisky should be all about."

"It is indeed bigger than the sum of its parts. The nose is toasty and nutty, but also rather beefy, as you might find with some more brutish bourbons. Brown butter and incense notes lead to a restrained umami quality. The palate is much different and far more immersive, kicking off with sweet notes of plum and nougat, then moving into more bourbon-like elements of peppery barrel char and barbecued beef. It’s a far cry from the usual delicacy and decided Scotch-like approach of the typical Japanese whisky, though the finish melds the two styles, showing off sesame seed, white pepper, and chewy roast beef. A recall of incense makes for an exotic, intriguing conclusion to what is without a doubt the most unexpected and curious whisky I’ve tasted this year." - Drinkhacker