Item: #102411
Bottle Size: 750ml


A Gold Medal Winner in 2008 at the International Spirits Challenge, the Taketsuru Pure Malt 12 Year is purely magnificent. This is classified as a pure malt, which means that it’s a mixture of malts from both Yoichi and Miyagikyo Distilleries. On the nose, dried plums and green apples become the dominate aromas, though there’s an undertone of caramel that hits the base of the nostril. Honey and orange marmalade begin to emerge as this whisky rests and develops in a glass. On the palate, its initial flavor brings an array of green apples and soft honey notes, which is reminiscent, somewhat, of a light, Speyside malt. The flavor starts to crescendo two thirds of the way as it leads the tongue to a mouthful of malty grains, tropical fruits and coffee. The finish is gentle but holds a long, lingering note with fresh raspberry notes. 45% ABV

Masataka Taketsuru, who is known today as the “Father of Japanese Whisky,” went to Scotland in 1918 to study at University of Glasgow in Scotland, so he could specialize in chemistry. While he was there, he carefully honed his craft in distilling spirts, studying under great master distillers and working at Hazelburn Distillery in the Scottish Highlands. As one would expect, his exposure to the Scottish culture inspired him to produce a spirit back home that would be most authentic to Scotch. Masataka was able to fulfill his dream of producing his own brand of whisky when he established his own company called Nikka in 1934 aftering working with Suntory for 10 years. His first distillery, which is called Yoichi Distillery, is located in southern Hokkaido in an area surrounded by mountains and a coast. This is where they generally produce full-bodied, peaty malts. Most of the spirit from this distillery is aged in remade and brand new sherry casks. Their second distillery, which is called Miyagikyo (est. 1969), tends to produce a soft and mild malt, in which their spirit is distilled in copper pot stills and aged in the following types of casks: hogshead, ex-bourbon cask, American oak puncheons and sherry butts. In addition, there are 3 types of barley used: unpeated, lightly peated at 4 parts-per-million (ppm) and heavily peated malt that ranges from 35-50 ppm.
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