At Hotel Okura’s cavernous Yawaragi restaurant inside Newport World Resorts, global whiskey and spirits store La Maison du Whisky and Filipino distributor Grand Cru Wines and Spirits Inc. recently celebrated their exclusive Philippine relationship for the premium Japanese whisky brand Nikka.
Although Nikka bottles were already available in the Philippines before this collaboration, they came in a variety of ways. This new agreement guarantees the lowest costs for customers because La Maison du Whisky orders Nikka in quantity and passes on the savings, according to Nish Senan, marketing manager for La Maison du Whisky for Asia.
Masataka Taketsuru, the founder of Nikka, was once employed by the Kotobukiya distillery, which subsequently changed its name to Suntory. He departed because they had different views on whisky. In contrast to the lighter expressions Kotobukiya continued to distill, Taketsuru wanted to create a strong, peaty whisky in the classic Scottish style after studying in Scotland.
Nikka is also well known for using the high-efficiency Coffey still, which they use for gin and vodka in addition to grain and malt whisky. The display hall, which featured all of their key bottles along one side of the restaurant, was a highlight of the event.
Nikka’s signature taste is its consistency. Even across bottles opened in various years, their skilled blenders guarantee that each expression stays unique and consistent despite differences in grain or water.
The Yoichi Single Malt provides an approachable first sip for people who are unfamiliar with Nikka, Japanese whisky, or whisky in general. Its smooth finish and pleasant scents made me think of a Speyside Scotch. It should come as no surprise since it is made at Nikka’s first distillery, which follows the Scottish style of manufacturing whisky. A steak course with red wine anchovy gravy was served alongside this.
The Miyagikyo Single Malt is made at Nikka’s second distillery, which is situated in north-central Japan. Their flagship bottle, which has a punchier finish and is spicy on the palate, is a great base for a highball. Its strong characteristics are balanced with tonic water and a touch of lemon.
It didn’t seem like it would go well with something as delicate as sushi. But the dinner’s sushi was covered with teriyaki sauce, and the fiery whisky went well with the grilled unagi and foie gras sushi.
The Taketsuru blends the spice of the Miyagikyo with the richness of the Yoichi, combining the greatest qualities of both distilleries. This was served with a caramel sauce-topped sesame mousse dessert.
Nikka From the Barrel was my favorite bottle of the evening. Yoichi and Miyagikyo, the two main whiskies, were combined with whisky from Ben Nevis, a Scottish distillery owned by Nikka. Its richer, honeyed mouthfeel and greater alcohol concentration made it stand out. I discovered that it was best consumed neat, even though it was suggested as a foundation for whiskey cocktails.
This was, in my opinion, the best combination of the evening because it was paired with a very fatty fish and its high alcohol concentration brilliantly complemented the bursts of brine from the roe.
Customers have special opportunity to discover new ways to experience the spirit when there is an exclusive distributor. Installations like the Nikka Room at Re:Craft Bar in Quezon City expand awareness beyond a single supper by offering a full variety of Nikka whiskies and special cocktails made by their bartenders.
Your preferred online liquor stores now carry Nikka whiskies and other spirits.
