Yoichi whiskies

History

Taketsuru had learned the trade in Scotland and wanted to make a Scotch-style whisky, with body and smoke. That is why he chose Yoichi, a cold place with peat nearby. While his whisky matured, the company sold apple juice to survive. The first whisky came out at the beginning of the forties. The distillery became the heart of Nikka and kept its direct-fired stills, a method that has almost disappeared. Today it is a very popular place to visit, with red-roofed stone buildings and the house where Taketsuru and his Scottish wife, Rita, lived.

House style

Direct coal firing gives a full-bodied spirit with toasted notes. Yoichi’s style is robust and complex: peat smoke, salt, toasted cereal, ripe fruit, spice and a touch of oak. The cold climate and the nearby sea give it a maritime character. It is one of the Japanese malts closest to the Scottish style. With age the smoke integrates and notes of dried fruit and leather appear.

Where to start

Nikka Yoichi Single Malt is the catalogue’s expression and a great gateway to smoky Japanese malt. You’ll like it if you enjoy smoky, full-bodied whiskies. Drink it neat or with a few drops of water. If you like it, compare it with Miyagikyo, Nikka’s other distillery, to see two opposite styles from the same house, or with a smoky Scotch such as Talisker or Highland Park. That way you will better understand the character of each.

• Nikka Yoichi Single MaltSingle malt · 45% ABV