Nikka Whisky was established in 1934 by Masataka Taketsuru, the first Japanese to ever study the art of whisky production. He built the company's first distillery in Yoichi, Hokkaido, a location which he had always considered to be ideal for whisky production, similar in many ways to the Scottish town where he had studied. Miyagikyo, Nikka's second distillery, was built in 1969 in Sendai, Honshu, another pristine location perfectly suited to whisky production.
Nikka Whisky "Taketsuru" 21 Year Old is a remarkable blend of malt whiskies which have been matured for twenty one years or more at both the Yoichi and Miyagikyo Distilleries. The nose opens with deep and flavorful richness of cocoa, espresso beans and dark chocolate which lead to notes of brown sugar, licorice and oak, accented by a distant wisp of peat smoke. Balanced notes of spices, black pepper, ginger, orange peel and nutmeg emerge on the rich, full-bodied palate and merge with hints of cocoa, spice and oak on the long finish.
Product of Japan
Alcohol by Volume: 43%