Warm lights, slow pours, and a night filled with deliciously full-bodied cocktails set the stage for Nikka Whisky’s long-awaited debut in the Philippines.

One of Japan’s most respected whisky houses, Nikka, officially entered the local market with a series of quiet and elegant launches that caught many whisky enthusiasts — and even longtime connoisseurs — by surprise.

Held at ReCraft along Scout Tobias in Quezon City, Nikka Whisky’s “The First Pour” brought together a crowd of creatives, cocktail lovers, and whisky enthusiasts for an intimate tasting event that celebrated the entrance of Japan’s most beloved whiskies.

The mood at ReCraft last June 18, 2025, was one of understated elegance, with dim lights, snazzy music, and a lively crowd setting the tone for the evening. It was a scene that echoed Masataka Taketsuru’s philosophy of celebrating the joys of life. And on this particular night in ReCraft’s very own Nikka Room, with a nosing glass in hand and good company, that spirit came through in every amber-colored pour.

What We Drank

The Beat Manila had a front-row seat to watch the evening unfold, made even memorable by a cocktail menu curated by ReCraft’s Beverage Director, Cedric Mendoza. Each drink was crafted with a Nikka spirit at its core, elevating classic profiles with the layered, refined character of the brand’s distinct whisky expressions.

The cocktail menu featured five drinks, each crafted to highlight a different expression from Nikka’s extensive portfolio. The Beat Manila had the chance to sample four: the Manila Cocktail #1, a zesty and refreshing mix of Nikka Coffey Vodka, calamansi, curry, pandan, and ginger beer that was floral with a playful kick, and perfect for humid nights (our personal favorite); the Nikka Milk Punch, a spice-kissed mix of Nikka Coffey Gin, elderflower, yuzu, and milk that was a joy to indulge in, like a sweet treat; the 39th Ward, another refreshingly sharp concoction that featured Nikka Coffey Grain Whisky, dalandan, lemon, and homemade grenadine; and the timeless Highball, made with Nikka Taketsuru Pure Malt Whisky and soda, was a crisp and clean drink that cleansed the palate.

We also tried the Nikka Coffey Grain and Taketsuru Pure Malt neat, which revealed the spirits’ depth with clarity — just pure amber warmth and smooth, aged character in every sip.

The Art of “The First Pour”: Nikka Whisky’s Debut in the Philippines

Nikka Whisky’s Philippine Launch came as a surprise to many in the room, especially with Nikka already being a household name among local whisky lovers. For years, Nikka had already been whispered in these niche circles and was a go-to for those in the know.

Despite its quiet and formal introduction, ReCraft’s “The First Pour” event felt like the perfect moment to welcome Nikka Whisky into the local drinking scene. For those unfamiliar with the brand, it was a rare chance to savor its depth and flavor in an intimate, curated setting.

According to Cedric Mendoza, ReCraft’s Beverage Director, the timing couldn’t have been better, even calling it a “cheat code” because “it’s always been there.”

“Whenever you say Japanese whisky, it’s always Nikka. And now it’s being distributed here, it’s like a 'cheat code,' meaning you don’t have to market it because it already has a market,” he said.

Filipinos are known to love hard drinks, and with Nikka entering the scene, there’s bound to be one expression that would suit the Filipino palate. To this, Cedric says that’s the reason why Nikka has a large variety of flavor profiles.

“If you’re a whisky drinker, you could really find out what type of whisky drinker you are by trying all of the expressions of Nikka,” he said. His personal favorite from Nikka? The Yoichi Single Malt, which is distilled in Hokkaido and is known for having a faint hint of the sea, much like any Scotch.

Every cocktail on the menu was curated with familiar ingredients in mind, with flavors that resonate with ReCraft’s clientele while still placing Nikka’s subtle complexity at the forefront of the drink. At the same time, Cedric wanted to push boundaries, experimenting with different ingredients that could complement the spirits without overpowering them.

“Whenever we make cocktails, we always think of ways to enhance the flavors of the brand we’re working with,” he shared.

Final Thoughts

Nikka Whisky’s official launch in the Philippines takes the local drinking scene to new horizons, with the arrival of a globally renowned whisky brand that, until now, has quietly existed under the radar for most everyday drinkers.

This, however, nudges the drinking scene into a quiet sophistication. Cocktails today are becoming more experimental, more intentional, and still rooted in the classics that shaped them.

Despite long-held taboos around drinking in the country, a quiet and refined culture is emerging — one that respects the art and science behind every blend and pour. “The First Pour” was one of those affairs that not only celebrated that shift but helped solidify it.

Follow Nikka Whisky Southeast Asia on Instagram, and follow ReCraft on Instagram for more information.