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Nikka Taketsuru Pure Malt Whisky

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Nikka

Nikka Taketsuru Pure Malt Whisky

Special price €59,99

Liter price€85,70 per l

incl. VAT.

plus shipping (will be charged at checkout)

Content: 0,7l / Alcohol: 43%

Delivery time: 2-4 working days

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Nikka Taketsuru Pure Malt is a blended malt whisky that combines the characteristics of Nikka’s two legendary distilleries: Yoichi (Hokkaido) and Miyagikyo (Miyagi). In this masterful blend, powerful, slightly smoky notes meet elegant fruitiness. A combination that delights with its exceptional balance.

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Made from 100% malted barley and shaped by maturation in ex-sherry casks as well as newly assembled American oak casks, this whisky develops remarkable depth and complexity. The combination of Miyagikyo and Yoichi pot-still malts gives it its unmistakable character—smooth, complex, and at the same time expressive.

Tasting Notes
Aroma: Complex and expressive. Fruity (orange, grapefruit, juicy pear), herbal, slightly peaty.

Taste: Round and delicate. Malty, spicy (cardamom), fruity (candied fruit).

Finish: Long. Fruity and bitter (citrus fruits, dark chocolate), slightly peaty.

About the manufacturer

Nikka Whisky Distilling Co. Ltd. was founded in 1934 by Masataka Taketsuru, also known as the father of Japanese whisky. He was the first Japanese to study the fine art of whisky making in Scotland. His family had already owned a sake brewery since 1733 and he actually wanted to follow in his father's footsteps. However, he became fascinated by whisky and was drawn to Scotland, where he became a student of chemical sciences at the University of Glasgow. Through numerous apprenticeships and internships in various renowned distilleries in Scotland, he learned the craft of whisky first-hand from masters and was trained as a Master Blender. With this knowledge, he returned to Japan and opened his first distillery, Yoichi, on the island of Hokkaido in the early 1930s, where traditional Scottish distillation methods are still celebrated today. Taketsuru opened the second Nikka distillery, Miyagikyo, in 1969.
The first Nikka whisky was launched in 1940. Taketsuru's aim was to produce high-quality Japanese whisky and to educate the Japanese to become whisky connoisseurs. He never lost this ambition and managed to create complex whiskies with delicate notes that still make Nikka whiskies so appealing today. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company, and today Nikka is part of the Asahi Group.