EXPERIMENTATION is at the heart of the newest releases from Japanese whisky maker, Nikka.
The company’s new Aromatic Yeast releases have been created by experimenting with different types of yeast to create ‘a palette of flavours and aromas’, according to Nikka – which is owned by Japanese giant, Asahi.
There are two single malts in the range, from the company’s Yoichi and Miyagikyo distilleries, respectively.
The Yoichi whisky, produced using low-temperature fermentation, is described as having a fruity, almost sake-like flavour with floral notes and peat smoke, while the Miyagikyo is unpeated and has been created using yeasts that ‘encourage the development of fruity aromas and flavours’.
Yoichi Single Malt Discovery Aromatic Yeast is bottled at 48% ABV, while the Miyagikyo Single Malt Discovery Aromatic Yeast is bottled at 47% ABV.
Both bottles were released in February.
