Product description
Nikka Black was introduced in June 1956 and re-introduced in September 1965.
While the former consisted malt whisky mixed with “blending alcohol”, which could be anything and usually wasn’t aged in wood, the latter was a blend of Yoichi malt and grain from Nishinomiya Distillery, which opened in 1964 (in 1999 Nishinomiya ceased distillation and its column stills were shipped to Miyagikyo Distillery). Black has been the most successful Nikka whisky with current annual sales exceeding 3.5 million cases mark. Nikka Black Clear was introduced in the mid 1990s. It is the lightest version of Nikka Black bottled at only 37% abv, what technically excludes it from the whisky category, but extremely popular in Japan. The producer recommends serving it on the rocks or in a highball.
Nose: light, slightly spirity, malted barley, cotton candy, hard candy, buttered toast, cooked apples and dash of mixed spice.
Palate: follows the nose, sweet pastries, icing sugar, honey, vanilla, hints of cinnamon and clove and delicate fruity notes.
Finish: rather short, with notes of sugar, mixed spices and traces of summer fruit.