This is a blended malt named in honor of Masataka Taketsuru, the father of Japanese whisky. He is the first Japanese who mastered whisky-making in Scotland and produced the genuine whisky in Japan. Masataka learned that the natural resources surrounding a distillery were essential for quality whisky.
Based on his thought, he selected two places, Yoichi and Miyagikyo, and built two distilleries there. Its gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.
"The strength of this whisky lies in the way the subtle aroma of peat builds up over time," says world-renowned British whisky critic Jim Murray in appreciation of Taketsuru 17 Years Old. Its mellow, well-rounded nose and palate are sure to please.
"Not a whisky for the squemish, this is big stuff-about as big as it gets without peat or rye. No bar shelf or whisky club should be without one"
Nikka Taketsuru 17 Year Old
COLOUR: Burnished gold with a copper hue.
NOSE: Spicy and delicate. Fruits (yellow plum, peach), chocolate, old leather, dried tobacco leaf, dried fruits (apricot, fig).
PALATE: Rich, generous, unctuous. Candied fruit (orange), Morello cherry, toffee, mocha and hazelnut.
FINISH: Long and elegant. Praline, charred wood, aniseed, citrus fruit, dried grass.