This month’s whisky reviews have all been of the three “recipe” malts sold in Yoichi’s distillery shop—you can read these reviews here, here and here. These malts, all of which I quite enjoyed—are used in the making of Nikka’s blends. It’s been interesting to taste them on their own but, of course, there was no way this series was not going to end with my making a few blends of my own. Keep in mind that while my vattings of the three still result in single malt whisky (100% malt whisky from the same distillery), Nikka blends these with grain whisky to produce their blended whiskies. In other words, I am at no risk of accidentally reverse engineering one of Nikka’s blends. And, of course, I did not purchase the corresponding three bottle set from Nikka’s other malt distillery, Miyagikyo. Though I suppose Yoichi’s current NAS single malt whisky probably is a vatting of at least these three components, diluted down to 45%. So maybe my fooling around is not entirely of a different kind from the distillery’s own activity? Anyway, I have three experiments for you below. The first comprises equal parts of the Woody & Vanillic, Peaty & Salty and Sherry & Sweet. The other two emphasize either the Sherry & Sweet or the Peaty & Salty.

Equal parts

Nose: Balanced as expected with all three components registering. The (toasted) oak is in the lead with mild, briny peat swirling around, and light notes of toffee and raisins below it all. The oak expands as it sits. With a few drops of water the toffee comes to the top.

Palate: Saltier with some oak grip as I swallow. The sherry comes out a little more as it sits and then more so with water.

Finish: Long. Salty here too. As on the nose and palate with water.

Comments: This is rather nice, especially with water; neat it’s the oak that does most of the talking.

50% Sherry & Sweet, 25% Woody & Vanillic, 25% Peaty & Salty

Nose: The oak is the top note here too even as the sweeter sherry notes are more emphasized. The peat moves to the bottom and registers more in a rubber gasket/medicine bottle kind of vein. Water pushes the oak back here too but it also pushes the peat back, letting the sherry come fully to the fore: raisins, toffee, plum sauce.

Palate: Essentially a “darker”, richer version of the previous. More salt here with water and some beef stock as well.

Finish: Long. Less salt and less oak than in the previous; the sherry does most of the talking here; the peat emerges at the end. More balance with water.

Comments: You’ll never believe it but it’s just like the previous but with more sherry influence!

50% Peaty & Salty, 25% Woody & Vanillic, 25% Sherry & Sweet

Nose: The oak is barely palpable at first here; instead it’s the peat and salt that take turns in the lead. Sweeter notes lurk below. After a bit biscuity notes emerge and merge nicely with the peat and salt. Richer and rounder with a few drops of water.

Palate: More sherry influence here but it’s generally as advertised by the nose, with not very much oak bite. The smoke expands as it sits and a little more oak pops out as well. Sweeter with water.

Finish: Long. The salt has the last word as the peat fades. Sweeter with time. Water pushes the salt back.

Comments: Great balance in this one as the oak is kept in check. Reminds me of Talisker and Clynelish in some ways.

Overall Comments: I would happily purchase bottles of all these variations but the third is easily the best of the three and I’m tempted to say it’s better than any of the three on their own. Still more experimentation is needed and will be carried out. In the interests of science, of course.