Why buy Whisky Nikka Discovery Miyagikyo Single Malt Peated

Crafted solely from batches of peated malt, offering a significant distinction from the "light and fruity" image of Miyagikyo. It showcases the exquisite combination of bold, distinctively peaty notes, while leaving its signature estery hint in the aftertaste.

Tasting notes. Sight, smell and taste

At first sight its colour is a brilliant yellow gold. On the nose it’s rich and complex. Subtle notes of toast, dry peat and twigs hifhlight the distinguished character of the first nose. Allowed to breathe, the peat become more intense, almost meatier while simultaneously taking on a light veil of smoke. In the climax, exotic fruit and fresh fig bring lots of breadth and energy to the palette of aromas. On the palate it is distinguished and dynamic. The attack is just as exotic, while also revealing both honeyed and floral notes. As for the peat, it finesses itself into every nook and cranny. Covered in a fine layer of ash, the mid-palate is deeply rooty allowing the expression of a refreshing minerality. Ending, its finish is long and well-balanced. At the start of the finish, a chocolate, vanilla and spicy peat takes centre-stage. Tangy flavours of ripe fruit slowly spread across the taste buds. The empty glass precisely replicates the aromas of cigar, wildflowers and black liquorice.

Pairing. How to taste it

From Yo Pongo El Hielo we recommend drinking this Whisky on its own or on the rocks, to enjoy it in all its splendour.

A little bit of history about Nikka Discovery Miyagikyo Single Malt Peated...

The founder of the Nikka whisky distillery, Masataka Taketsuru, set out on a journey to Scotland in 1918 after graduating from Osaka Technical College, with the intention of learning about whisky distilling.

Mr Taketsuru studied organic chemistry at Glasgow University and learned about malt whisky distillation at the Longmorn Distillery in Speyside.

In Glasgow he married Rita, the daughter of a local doctor and, before returning to Japan in 1920, he also received an apprenticeship at the Hazelburn Distillery.

In 1923 he joined the Kotobukiya group, now Suntory, which helped him establish a distillery to start the Nikka company in 1934.

After his death, the company passed into the hands of Takeshi Taketsuru, his adopted son, who took action to expand the company substantially.

Today, the company owns several distilleries, two of them in Japan and another one acquired in 1989 in Scotland.

Speaking more specifically of the Miyagikyo distillery, it was founded in 1969 when Nikka founder Masataka Taketsuru chose a valley in Miyagi prefecture as the site for his second distillery. This location was a beautiful, foggy glen, surrounded by mountains and at the confluence of two clean rivers. Once he tasted the water from one of the rivers, which is now the water source, he was very impressed and immediately decided to build a distillery there, the river happened to be called Masataka like him.

His aim was to create a complete contrast between the two distilleries, Miyagikyo and Yoichi, with different natural environments and production methods. The stills at Miyagikyo are much larger than those at Yoichi and have different shapes, such as a domed neck and a rising lyre arm. These stills are heated with indirect steam at a much lower temperature which allows for slower distillation. This method of distillation results in smooth and floral characteristics.

This rare version of Miyagikyo Single Malt is part of the "Nikka Discovery" series: an inside look at the various experiments conducted during the whisky-making process at Nikka. It focuses on the diversity of ingredients available at the distillery.

It's in the Top 240 of economic and cheap products of Whisky and in the Top 3000 of our best seller products.