Nikka launched an "Apple Wood Brandy Finish" each for her two single malt series Yoichi and Miyagikyo on 23 March. These two bottlings should remind you of 2 things in Nikka's traditional history.
Firstly, the early years of the "Dai Nippon Kaju" - in English "big Japanese juice factory" as founder Taketsuru produced and bottled apple juice or cider to bridge the maturation period of the whisky to make ends meet. Part of the production was also put into casks for maturation and thus the apple brandy was created, which was bottled at about the same time, around 1940, with the first Nikka Whisky.
The second one was on January 8th, 2020, the centenary of the marriage of his Scottish wife Rita, who in 2000 celebrated the 80th anniversary of her marriage with a 30-year-old apple brandy (bottle on the far right of the photo) with the name "Rita". Until today Nikka still produces and sells apple juice.
But now back to the new bottlings Yoichi Single Malt Apple Wood Brandy-Finish and Miyagikyo Apple Wood Brandy-Finish.
Both NAS whiskies go through the same maturing process that can be found behind a normal bottle of Yoichi or Miyagikyo. However, they then spend another six months in casks that used to hold Apple Wood Brandy for over 28 years.
According to Nikka, the yoichi is said to harmonize a gentle sweetness with a deep peatiness. In the nose there is a sweet aroma of stewed apples in addition to the maltiness, then the
palate brings a hearty sweetness of
For the unpeeled Miyagikyo a light sweetness and a soft depth together determine the base. In the nose the cool barrel woodiness is evident, while it remains sweet and lively. On the palate we get fresh, juicy apples and
baked sweets like apple pie and fruit wood. The finish closes with light peat and persistent malt sweetness.
bittersweet fruit tart. This is followed by a slightly bitter and sweet barrel finish, followed by the spice of cinnamon.
Both are not refrigerated and have an alcohol content of 47% ABV each. Both are limited, the Yoichi with 6700 bottles and the Miyagikyo with 6450 bottles. I hope that I get at least one
sample of both to enjoy this taste combination myself. Issue price in Asia is about 130 € and I am curious how the two bottlings will be offered here, if at all.
Yoichi SMWS Cask 116.1 coconut peapods and tropical hothouses -
destilled 04.1986 - bottled 07.2002 - 16 Years - 56.6 % Vol. - 700 ml
Yoichi SMWS Cask 116.2 spice box and orange oil -
destilled 11.1990 - bottled 07.2002 - 11 Years - 61.0 % Vol. - 700 ml
Yoichi SMWS Cask 116.3 baba wood and fudge -
destilled 11.1990 - bottled 07.2002 - 11 Years - 60.6 % Vol. - 700 ml
Yoichi SMWS Cask 116.4 cinnamon and garden mint -
destilled 11.1988 - bottled 07.2002 - 13 Years - 64.9 % Vol. - 700 ml
Yoichi SMWS Cask 116.5 euthymol smokers' toothpaste -
destilled 07.1986 - bottled 06.2005 - 18 Years - 50.5 % Vol. - 700 ml
Yoichi SMWS Cask 116.6 a kilted Samurai -
destilled 04.1987 - bottled 06.2005 - 18 Years - 54.1 % Vol. - 700 ml
Yoichi SMWS Cask 116.7 mellow and bourbon-like -
destilled 10.1989 - bottled 06.2005 - 15 Years - 61.8 % Vol. - 700 ml
Yoichi SMWS Cask 116.8 maple smoke and medicine -
destilled 07.1986 - bottled 03.2006 - 19 Years - 52.9 % Vol. - 700 ml
Yoichi SMWS Cask 116.9 from madeira to the caribbean -
destilled 04.1987 - bottled 03.2006 - 18 Years - 55.2 % Vol. - 700 ml
Yoichi SMWS Cask 116.10 a sumo wrestler`s nightcap -
destilled 04.1987 - bottled 03.2006 - 18 Years - 52.2 % Vol. - 700 ml
Yoichi SMWS Cask 250192 spent shotguns and old tabacco pipes -
destilled 03.1985 - bottled 01.2007 - 21 Years - 50.7 % Vol. - 700 ml
Dave Broom Signature, bottled for Whisky Live in Tokyo 18 Februar 2007
Yoichi SMWS Cask 116.12 green sticks and building bricks -
destilled 07.1986 - bottled 03.2008 - 21 Years - 54.2 % Vol. - 700 ml
Yoichi SMWS Cask 116.13 timber wood bonfires -
destilled 03.1985 - bottled 01.2008 - 23 Years - 51.7 % Vol. - 700 ml
The whisky from Japan is characterized by its complex and full-bodied aromas of butter, maple syrup, vanilla and oak wood paired with notes of dark chocolate, sweet malt, peat smoke and orange peel. This Japanese rarity has a long and intense finish.
Der Whisky aus Japan zeichnet sich durch seine komplexen und vollmundigen Aromen von Butter, Ahornsirup, Vanille und Eichenholz gepaart mit Noten von dunkler Schokolade, süßem Malz, Torfrauch und Orangenschalen aus. Die japanische Rarität besitzt einen langanhaltenden und intensiven Abgang
Nose: a hint of peat, followed by peppermint, old leather notes, red berries, ginger, dried tropical fruits, plums, raisins and a delicately balanced wood note.
Palate: well rounded, dense and deep body, full of sweet cherries, cocoa beans, syrup, tropical fruits, chocolate cream and dry cigar notes.
Finish: long aftertaste with slightly bitter cocoa, old wood, leather and another juicy explosion of tropical fruits.
Nase: ein Hauch von Torf, gefolgt von Pfefferminz, alten Ledernoten, roten Beeren, Ingwer, getrockneten Südfrüchten, Zwetschken, Rosinen und einer delikat justierten Holznote.
Gaumen: wohlgerundeter, dichter und tiefer Körper, voller süßer Kirschen, Kakaobohnen, Sirup, Südfrüchten, Schokoladencreme und trockenen Zigarrennoten.
Finish: langer Nachhall mit leicht bitterem Kakao, altem Holz, Leder und noch einmal einer saftigen Explosion von Südfrüchten.