Celebrating 90 Years since distillation first began in Hokkaido at the Yoichi Distillery, the Nine Decades is a celebration of all that Nikka has become since its original founding by Masataka Taketsuru.
Limited to only 40 bottles in Australia, this highly sought after creation features Whisky selected from all 6 Nikka distilleries. The company blended the oldest stocks of single malt from Yoichi and Miyagikyo Distilleries, as well as whisky from Ben Nevis, grain whisky from Moji and Satsuma Tsukasa, and aged grain whisky from Nishinomiya.
The oldest liquid in the barrel comes from the 1940s, making it some of the oldest Yoichi ever bottled, the spirit being old enough to have seen the end of Imperial Japan.
For those interested in trying this incredible blend, we will be trying it at our upcoming Tour of Japan tasting in store at the Oak Barrel.
We were lucky enough to try a pre-release sample of this incredible spirit
“The Nikka Nine Decades is an experience. What makes this ‘blended whisky’ different to a lot of other blends is that the usual expectation of it being a grain-heavy, younger spirit is flipped on its head. The vast majority of this blend draws from older Yoichi, Miyagikyo and Ben Nevis stocks, over 70% being this aged spirit. In fact, only a small portion comes from the newer grain distilleries. There was a faint brightness reminiscent of Nikka’s Coffey Grain, but the spotlight was on the deep flavours of Yoichi & Miyagikyo, that elegant, soft peat and sherry influence coming through, supported by the chewiness from old Ben Nevis malt”
Limited to one bottle per customer.
NOSE: A rich apple pie and raisin sweetness with toasty barrel-ageing notes lead into a gentle smokiness and the nostalgic scent of antique furniture. Complex and layered aromas give the impression of standing in the warehouse where the whisky has peacefully slumbered.
TASTE: Mellow oak with profound depth forms a base, structuring the spicy cinnamon, roasted nuts and rich dark chocolate aromas. A subtle bitterness from the peat is balanced by sweet apricot jam and maple syrup.
FINISH: Gentle peat is enveloped by the full body, with sweet and sour notes introducing a pleasant bitterness on a very long finish.”
Nikka was founded (as Dai Nippon Kaju) in 1934 by Masataka Taketsuru. He had previously spent 2 years studying organic chemistry in Scotland, whilst working in distilleries, such as Hazelburn, then upon returning to Japan became master distiller for the upstart Suntory group. It was designed to be a whisky for every day, hence the name, and can be enjoyed neat, on the rocks, or in cocktails, such as a refreshing highball.
