Nikka Discovery The Grain Whisky | 700ML

Wrapping up the Nikka Discovery series, this superb Japanese grain whisky combines spirit from four of its distilleries. It's a blend of old Coffey grains made up of corn and malted barley and Coffey malts made from 100% malted barley at the now-closed Nishinomiya distillery alongside Coffey grains and malts from Miyagikyo.

Nikka Discovery The Grain Whisky | 700ML Tasting Notes

Nose: Fresh, complex. On the first nose, beeswax smoothly interlaces with aromatic plants (verbena, chamomile) and fresh fruits (pineapple, Mirabelle plum). The nose then opens up into a vanilla, delicately roasted and more heady grain register.

Palate: Rich yet slender. The creamy (almond milk and coconut) and vanilla attack is also full of energy. The slender mid-palate is delicately liquoricey. The end of the palate is then softly spiced (cinnamon, ginger).

Finish: Well-balanced, creamy. Inseparable from the end of the palate, the start of the finish returns in force to the notes of grains and aromatic plants found on the first nose. The delicious after-taste wavers between mint, acacia honey and heady floral flavours (broom, mimosa).

Distillery Information

The advent of Japanese whisky has been widely attributed to Masataka Taketsuru who began his whisky pilgrimage in 1918, when he journeyed to the illustrious liquid’s spiritual heartland, the Celtic nations. Masataka’s family ran a sake brewery, still in operation today, and as such he was taught the skills of alcohol production, furthering his education at the University of Glasgow where he studied chemistry. This and his apprenticeships at Scotch whisky distilleries afforded him a great depth of knowledge about production and blending. In 1920, Masataka Taketsuru married Jessie ‘Rita’ Roberta Cowan and the couple lived for a few months in Campbeltown. They travelled to Japan later that year.

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