Nikka Taketsuru Pure Malt Whisky
The Nikka Taketsuru Pure Malt Whisky is a signature label malt whisky is made with a refined formula, and has an elegant softness with a smoky palate.
TASTING NOTES FROM THE CURATOR
“Pure malt” is also called “blended malt,” and the Nikka Taketsuru Pure Malt Whisky is made of malt whiskies from different distilleries, mostly from Miyagikyo. Created in honor of Nikka founder, Masataka Taketsuru, it’s a smooth, well-balanced whisky with a refined formula and an ABV of 43%.
It has a rich mouthfeel, elegantly soft and complex. On the nose, it gives aromas of raisins, sherry-soaked plums, green apple, and a bit of barrel char. This pure malt whisky has flavors of milk chocolate, espresso beans, and tobacco leaves, and has an elegant smoky finish.
PREPARATION AND PAIRINGS
The simplest way to relish the Nikka Taketsuru Pure Malt Whisky is neat, with occasional cool water between sips to cleanse your palate. You can also add a small splash of water to your glass of whisky, which helps to open up the flavors.
A HARDWON BEGINNING
Masataka Taketsuru was born into a sake brewing family in Hiroshima. In 1918, he headed off to Scotland to realize his dream of learning the secrets to whisky making from the Scots themselves.
He enrolled in the University of Glasgow, and apprenticed in various Scottish distilleries before returning to Japan in 1920. After a few setbacks, he was hired by Kotobukiya Limited (Suntory) to direct the building of the Yamazaki Distillery. He devoted that time to learning to make the first genuine Japanese whisky.
When his 10-year contract ended, he became independent and built his first distillery in Yoichi, Hokkaido, where the environmental conditions were similar to Scotland. While perfecting his whisky, the company sold apple products under the name “Dai Nippon Kaju.”
In 1940, the first whisky was launched under NIKKA WHISKY. Masataka Taketsuru is hailed as the Father of Japanese Whisky, and the notebooks he wrote in when he was in Scotland became Japan’s first guide to whisky production.
Store your bottle of gin upright in a cool, dark place, ideally between 13 and 16°C. Higher temperatures will affect its flavor and alter its taste. If you prefer to drink your gin cold all the time, you may keep it in the freezer, as its ABV percentage prevents it from freezing. Unopened bottles can last for an indefinite amount of time, but the closer you get to the bottom third of the bottle, please consume quickly to prevent oxidation and taste alteration.