Nikka Yoichi 20 Year Old

Yoichi

The original distillery founded by Masataka Taketsuru, the Yoichi distillery began producing whisky and brandy in 1936. Originally beginning with just 1 still at the site, Nikka started by selling apple juice products produced from their orchard, only to have much of the apple juice returned. Instead of disposing of the returned bottles, Taketsuru chose to distil it and create an apple brandy. The apple production at Yoichi was phased out in 1945, with the focus instead being on malt whisky production. Taketsuru chose to build Yoichi in the cold north of Japan in Hokkaido, picking a location just near to the Yoichi river. He wanted to create a style of whisky similar to that of the Campbeltown distilleries in Scotland that he had trained at such as Springbank and Hazelburn. Hokkaido was chosen for its climate, being very similar to that of Scotland, with Yoichi chosen specifically as it was 1km from the sea.  
 
Yoichi’s production methods are unique amongst global producers. Up until 1974 maltings took place on site, utilising peat taken from the nearby Ishikari River. Unfortunately the requirements for barley became too much and so imported barley from Scotland is used now, with peating levels ranging anywhere from unpeated to 20PPM. The majority of the production schedule is lightly peated, with a small amount at the end of the year being heavily peated. The most unique factor about Yoichi’s production methods however is that their stills are still direct flame powered by coal. This practice was typical in Scotland until the 1970s, with many distilleries then choosing to switch to indirect steam heating. Nikka believes that the coal fire component is the secret to Yoichi’s excellent, heavy style of spirit. Just the same as the rest of the Japanese whisky industry, Nikka has seen huge demands for its age stated expressions. This has meant that age-stated Yoichi bottlings have been discontinued, with a non age-stated core expression instead being released. Yoichi has also been seen in a few limited edition bottlings such as an apple brandy and rum wood finish in recent years.