Description

• Alcohol %: 51.4%
• Decant Time: 15 minutes
• Taste: rich, intense, malty, butterscotch, orange peel, dried fruit, ginger, cloves, black pepper, gentle smoke, oak, tobacco, sea salt, vanilla, toffee
• Food Matching: dark chocolate, smoked salmon, aged cheddar, grilled beef, roasted pork, blue cheese, dried fruits & nuts
• Grape Variety: N/A ,

Tasting note

這款Nikka From The Barrel像是一杯濃縮的日式風味體驗：小巧厚實的方瓶，裡頭是超過百種麥芽與穀物威士忌經調和、再入舊橡木桶短期結合的成果。香氣帶著橙皮、蜜餞與熱帶果乾的甜感，同時有奶油太妃、香草與微辣的薑、丁香等香料；口感飽滿、質地圓潤，麥心香與輕微煙燻交織，餘韻悠長而帶些雪茄葉、海鹽與烘烤木頭的乾爽感。喝法輕鬆，可以純飲或加幾滴水，並讓酒在杯中稍微醒個10–20分鐘，香氣會更開。對喜歡層次豐富、口感厚實的朋友特別有吸引力。

Nikka From The Barrel is a compact powerhouse: a small, squat bottle holding a bold blended whisky crafted to taste 'from the barrel.' Launched in 1985, this expression is built from a complex formula of more than 100 malt and grain whiskies, then married in used oak casks for several months to harmonize the components. At 51.4% ABV it offers immediate intensity—aromas of orange peel, dried stone fruits and mango sit alongside butterscotch, vanilla and warm baking spices. Palate is full and malty with layers of ginger, clove and black pepper, a restrained smoky note and a long, oak-driven finish with tobacco and sea-salt whispers. Best enjoyed neat or with a few drops of water, and allowed to open for around 10–20 minutes in the glass. Ideal for contemplative sips or pairing with rich, savory foods.

Winery

Nikka由竹鶴政孝創立，他曾赴蘇格蘭學習釀造技術，回國後在余市與宮城建立釀廠。Nikka以蒸餾廠自家麥芽與精挑細選的穀物酒液混調見長，From The Barrel自1985年問世，目的就是把『剛出桶的濃郁風味』搬進瓶中。現由朝日集團旗下經營，但仍保持小批次、注重調和與熟成的經典作法。

Nikka Whisky Distilling Co. was founded by Masataka Taketsuru, who studied distilling in Scotland before establishing Yoichi (Hokkaido) and Miyagikyo (Miyagi) distilleries. Nikka's blends combine whiskies from its distilleries and selected grain spirits; From The Barrel was created in 1985 to capture the concentrated 'barrel' character in a bottled expression. Owned today by Asahi Breweries, Nikka remains focused on craft, small-batch blending and traditional maturation techniques.