WHY: Often considered the Pepsi of Japanese whisky to Suntory’s Coke, Nikka is Japan’s second largest whisky producer, known for its rich and layered whiskies of finesse. The Nikka "From The Barrel" was unavailable for many years in the U.S. due to the fact that it was bottled in a 500ml format, which isn't allowed for whisky in the states. Winner of numerous "Whisky of the Year" awards, the bolder high proof character and rich, Sherry-laden flavors of candied ginger and cakebread have made it a huge hit with high-octane whisky drinkers.

HOW: Using a combination of single malts from the Yoichi and Miyagikyo distilleries, as well as grain whisky from the famed Coffey still at Miyagikyo, the whiskies are blended into a recipe and matured further in a large vat, then bottled at a higher proof than normal. 

WHAT: Nikka was founded in 1940 by Masataka Taketsuru, after having overseen construction of Japan’s first whisky distillery: Yamazaki. Taketsuru was sent to Scotland in 1918 to learn about single malt production, and spent his time interning at the Hazelburn Distillery in Campbeltown. After working a ten year contract with Suntory, he left to build the Yoichi Distillery in 1934. Nikka owns and operates two distilleries: Yoichi Distillery on the island of Hokkaido, and the Miyagikyo Distillery in Sendai. In addition to single malt production, the Miyagikyo Distillery has a large Coffey column still used to make grain whisky for blending, as well as gin and vodka.