Nikka Tasting Set Bourbon Wood Finish 2018 Release (30ml x 2)

Nikka Tasting Set Bourbon Wood Finish 2018 Release (30ml x 2)

Nikka released this pair in 2018 to showcase how the distinct personalities of their two primary distilleries—the peaty, coastal Yoichi and the fruity, elegant Miyagikyo—interact with the sweet, creamy influence of American oak bourbon barrels.

Tasting Notes

Yoichi Bourbon Wood Finish (2018 Release)

Nose: The aroma leads with a signature Yoichi coastal profile: sea spray and a soft, earthy peat smoke. This is softened beautifully by the bourbon finish, which adds layers of vanilla pods, lemon meringue pie, and a hint of dusty malt. There is a faint medicinal touch, like old bandages, resting behind a sweet oakiness.

Palate: The entry is oily and slightly salty. The peat is more prominent on the tongue than on the nose, manifesting as charred wood and soot. This savory core is balanced by "yellow" fruit sweetness—ripe bananas and pears—alongside honeyed toast and a creamy vanilla custard mouthfeel.

Finish: Medium-long and drying. The smoke lingers as a cold campfire ash, accompanied by a final prickle of white pepper and a touch of grapefruit bitterness.

Miyagikyo Bourbon Wood Finish (2018 Release)

Nose: Remarkably floral and bright. It opens with the scent of white lilies and orchid, followed by a rush of tropical fruit like kiwi and under-ripe pineapple. The bourbon wood influence is clear through notes of coconut shavings, butterscotch, and a light, toasted wood aroma.

Palate: Much lighter and more delicate than the Yoichi. It features a silky texture with prominent notes of green apple, honey, and vanilla fudge. Mid-palate, a spicy element emerges, reminiscent of ginger and cinnamon, which works well with the distillery's natural grassy and malty character.

Finish: Clean and refreshing. It leaves a lingering sweetness of malted milk biscuits and a soft orchard fruit tang, ending on a very gentle, woody spice.

Fun Fact

While both whiskies spent their final year of maturation in first-fill bourbon barrels, the contrast is stark: the bourbon wood acts as a "buffer" for Yoichi’s aggressive peat and salt, making it creamier, whereas it acts as an "amplifier" for Miyagikyo’s floral sweetness, making it feel richer and more tropical.