I'd try it. And that's saying a LOT, since I've long had nothing but contempt for Nikka's products. But my contempt is based on my experiences with Black Nikka, the most common well whiskey in Japanese bars. That was true during my stints in Nippon in the way-back; things may have changed. Black Nikka is one of the roughest, nastiest whiskeys I've ever had (except maybe for Mekong) and is comparable to Ten High in quality but not taste (Nikka is scotch-like). But then again we're talking lowest common denominator rot-gut swill. Nikka is thinking about importing their good stuff... and I'd try it. One thing I've found in my whiskey explorations is price and quality ARE directly related... you definitely get what you pay for.
Rabu, 20 Januari 2010
Interesting
I'd try it. And that's saying a LOT, since I've long had nothing but contempt for Nikka's products. But my contempt is based on my experiences with Black Nikka, the most common well whiskey in Japanese bars. That was true during my stints in Nippon in the way-back; things may have changed. Black Nikka is one of the roughest, nastiest whiskeys I've ever had (except maybe for Mekong) and is comparable to Ten High in quality but not taste (Nikka is scotch-like). But then again we're talking lowest common denominator rot-gut swill. Nikka is thinking about importing their good stuff... and I'd try it. One thing I've found in my whiskey explorations is price and quality ARE directly related... you definitely get what you pay for.
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