Description
A blend of Yoichi sherry casks and Miyagikyo sherry and remade casks, the new Nikka Taketsuru Pure Malt boasts extraordinary and captivating freshness. Slightly peaty and salty, it is also exotic, intensely fruity, floral and spicy. In terms of aromas, the peat becomes gradually more powerful, and its flavours play a key supporting role to all the notes in a score bolstered by a minimalism, sincerity and generosity worthy of the greats. Launched in the year of the 100th anniversary of the marriage of Masataka Taketsuru, the founder of Nikka Whisky, and his Scottish wife Rita, we recommend tasting this bottling straight or with an ice ball to chill and slowly dilute the whisky.
ABV 43%
Product of Japan
Profile: the well-balanced first nose reveals notes of citrus fruit (lemon), coconut, chocolate and a very light and salty peat. Allowed to breathe, the peat becomes more intense, as freshly cut grass and vanilla gradually spread throughout the aromatic palette. The well-rounded attack is rich (lemon tart). On the mid-palate, an above all salty peat gradually appears. It creates an earthy foundation for fruit (apple, pear), white florals (lilac, lily) and chocolate. The elegant start of the finish is honeyed (acacia), spicy (cinnamon) and tertiary (chestnut). On the retro-nasal olfaction, cut hay, liquorice and milk chocolate form a harmonious ensemble of flavours.
The Brand
Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1919 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries.
