Nikka - Tailored - Premium Japanese Blended - Whisky

Product Information

The Nikka Tailored, a premium blend of the historical Japanese whisky maker, is a worthy ambassador of the Japanese knowhow and culture as well as Nikka’s expertise. Blended with precision and delicacy, this whisky is a blend primarily of malted barley from Miyagikyo in Honshū and Yoichi in Hokkaidō, along with Coffey Still grain. The result is a perfect symbol of balance, roundness and softness, so many adjectives that characterize Nikka. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein.

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.Nothing in the Terms shall exclude or limit our liability for fraudulent misrepresentation or for death or personal injury resulting from gross negligence or willful misconduct by us. Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise. Like Yoichi, the inland distillery uses non-peated, lightly peated and medium peated barley (no heavily peated here, though) and five yeast strains to create its whiskies. Miyagikyo is also home to two Coffey stills, which are used to distil the grain whisky according to a recipe of 95% corn, 5% malted barley, before ageing the distillate in used American oak barrels. Speaking of, not only do both distilleries have their own cooperages, but they also share a third cooperage halfway between the two, which makes brand new casks from virgin American oak. For international deliveries, including the USA, use the 'Change Location' link above to estimate prices and delivery costs in your local currency. Find out more about international delivery Founded in 1934 by Suntory's first master distiller, Nikka has risen to become Japan's second largest distiller, producing a wide range of single malts as well as their impressive blended whisky range. In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man.

We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery When a brand new Japanese whisky lands at MoM Towers in the midst of a global Japanese whisky shortage, it’s pretty special. But learning a second is soon to follow? Well, that’s cause for celebration. Here, we toast the arrival of brand spanking new blend, Nikka Tailored – and share details of a follow-up bottling you may be familiar with… Nikka Taketsuru Pure Malt, meanwhile, sees re-made American oak casks from Miyagikyo blended with sherry cask-aged liquid from both Miyagikyo and Yoichi. “So it’s still predominantly Miyagikyo, but they’ve upped the Yoichi quantity to add a bit more body and smoke,” Holt says. The sherry cask influence is also a little lower than the previous recipe. “The last Taketsuru was quite heavily sherried, and it didn’t have much Yoichi in it,” she explains. “The Yoichi was almost like seasoning, just a tiny hint of salty oiliness. They felt that that was a bit of a departure from the original Taketsuru flavour profiles, which were a little bit more equally balanced.”If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision. Palate: Incredibly soft and delicate. Milky chocolate develops into lightly toasted cereal notes and fresh grapefruit and cardamom, all underlined with light smoke.