Nikka Super Rare Old - in GP

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: Yes

Special Features:

Super Nikka combines malt and grain whiskies in a blend whose soft mouthfeel contrasts with floral, fruity and delicately smoky impressions. Subtle vanilla and sherry notes complement its gentle peatiness. The whisky has an alcohol content of 43%; this version contains 0.7 litres and comes in gift packaging.

The history of this whisky is closely linked to Masataka and Rita Taketsuru. Following Rita's death in 1961, Masataka developed a blend in her memory together with his son Takeshi. Super Nikka first appeared in October 1962, at the time as the company's flagship product in a hand-blown crystal bottle. Rita had supported Masataka's ambition to make whisky in Japan for decades.

Super Nikka is part of the range of the Japanese whisky company Nikka, but does not meet all of the Japan Spirits & Liqueur Makers Association's criteria for the designation Japanese Whisky.

Tasting Notes:

• Nose: On the nose, sage and floral scents of lilac and lavender mingle with mirabelle plums. Wood and cumin add a spicy dimension.
• Palate: The whisky feels lively yet soft on the palate. Honey and almond milk meet malt and ashy notes, while marshmallow flowers and violets add floral accents.
• Finish: The finish is gentle and mildly sweet. Light smoke accompanies herbal notes and anise.

Distillery/Bottler:

Masataka Taketsuru learned about whisky production from several perspectives in Scotland: at Longmorn he studied malt whisky, at Bo'ness grain distillation in Coffey stills, and at Hazelburn malt whisky and blending. In 1934, he founded Nikka's predecessor company and built the Yoichi distillery on Hokkaido. He chose the location for its cool climate, clear water and conditions that reminded him of Scotland.

For his blends, Taketsuru wanted to combine malt whiskies of different characters with flavoursome grain whisky. Nikka therefore opted for Coffey stills: they operate less efficiently than more modern equipment but retain more flavour compounds in the spirit. The Miyagikyo distillery, which opened in 1969, added a second malt style. This diversity shapes the company's approach to blending.

Facts: