The Nikka Premium Blended Whisky Limited 2025

Volume: 0.7 litres | Alcohol content: 48% | Chill filtration: Yes | Colouring: No

Special Features:

This limited edition brings together the work of two generations of blenders: former Chief Blender Hiromi Ozaki and his successor Junji Iseki jointly composed a World Blended Whisky from Japanese and Scottish stocks. Apricot-led Miyagikyo malt, tropical and moderately peated Yoichi malt, fruity and waxy Ben Nevis whiskies, malt matured in new Mizunara oak, Coffey Grain and newly developed grain whiskies from Moji and Satsuma Tsukasa give this 2025 edition, limited to 8,000 bottles worldwide, its multifaceted character. The stocks used include a Miyagikyo distilled in 1979 and a Yoichi distilled in 1989, both matured in Mizunara casks, as well as Ben Nevis whiskies from the 1980s.

The black asymmetrical bottle features a silver emblem and a washi label. It is presented in a case with a silky lining. Inside, handwritten notes by both blenders offer personal insights into the creation of the whisky. Its sensory spectrum ranges from maritime peat and caramelised crème brûlée through sesame, oak and green bamboo to apricot, wax and dark chocolate. The edition is bottled at 48%.

Tasting Notes:

• Nose: On the nose, a fresh sea breeze and peat meet caramelised crème brûlée. Oak reminiscent of sesame and green bamboo complement the aroma.
• Palate: On the palate, fruity sweetness and a bitterness reminiscent of dark chocolate mingle with woody oak nuances. The texture is rich and smooth.
• Finish: The finish is pleasantly long, with gentle peat and the sweetness of dried fruit lingering.

Distillery/Bottler:

Masataka Taketsuru founded Nikka Whisky in 1934; Yoichi and Miyagikyo are among the company’s defining distilleries. Both provide important malt components for this edition. Former Chief Blender Hiromi Ozaki and his successor Junji Iseki developed the blend together, combining the experience of two generations of blenders. Nikka Whisky released the whisky as an official bottling under its own brand.

Long-running experiments with yeasts and fermentation conditions underpin the fruit notes of individual components. Ozaki helped develop a particularly full-bodied fruit aroma that, after maturation, emerged as an apricot note in the Miyagikyo malt used here. Iseki tested yeast strains from Nikka’s own collection at Yoichi; subsequent teams continued this work and developed the tropical malt used in this edition. Ben Nevis in Scotland’s West Highlands has belonged to Nikka since 1989 and adds a different kind of fruity, waxy richness to the blend.

Facts: