Nikka Yoichi 10 Year Old Single Malt Japanese Whisky 700mL

Nikka Whisky’s first distillery and guardian of their tradition, Yoichi is located on the coast of Hokkaido, the northernmost island of Japan. Crafted using methods from the past, such as direct coal heating, the Yoichi single malt truly captures the authentic character of its exceptional location, with its refined coastal and peat notes.

Along with Yoichi’s original smokiness, this 10-year-old version offers round maturity generated over years integrated with distinctive peaty, well-balanced woody and delicate herbaceous notes.

Tasting Notes:

Colour: Bright gold.

Nose: Fresh and incredibly herbaceous. Hints of fruits bring softness to the first nose. The peat is very discreet, enhancing the other aromas. Allowed to breathe, rich pastry notes emerge.

Palate: Smooth, lively. The first palate is fresh and peppery. The mid-palate reveals soft and creamy pastry flavor while the subtle peat slowly fades.

Finish: Long, dry. Flavours of wetland balance the oaky aromas.

"One of the best pieces of news of these first few months of the year." - Serge, Whisky Fun (89 Points)

"The nose is bright with fruit, particularly pear and orange peel, along with some floral and nutty notes. There's also some light oak and a gentle cedar smoke in the background. Moving on to the taste, again you get the brightness along with a zingy pop of barrel spices and oak and the sweetness level is light, but just enough to tame the spice factor. The malt and fruit come back on the pleasant finish which has a moderate length. Overall, a nice whisky to drink as begin your evening." - Stephanie Moreno, Distiller (87 Points)

"Returning after a long absence, the new 10 year old has zested lemon, vanilla, lemongrass, and robust peatiness, with a touch of minerality shaping the crispness and purity of the aromas. It’s fruit-forward with banana and green apple among honey, vanilla, butteriness, and egg custard, with a long-lasting spiciness of pepper, clove, and a hint of brine. A growing oakiness with salted caramel, pepper, and fruit to finish." - Jonny McCormick, Whisky Advocate (91 Points)