NIKKA 40 ans The Nikka 43%

Japanese Blend, Japan 70cl Ref: 18806

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€4,600.00
€4,600.00
   
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.

Description

Product details

Tasting note

  • Appearance : vieil or à reflets cuivrés.
  • Nose : fin, équilibré. Le premier nez est d’une grande complexité. Il dévoile tour à tour des notes de bois précieux (santal), de pommes caramélisées, d’orge maltée et de fruits secs (noix, amande). Il devient tertiaire (sousbois, lierre), mais également fruité (fraise des bois, oranges confites). Des épices nobles (cardamome, muscade) donnent encore plus de relief à la palette aromatique.
  • Palate : généreuse, veloutée. Très différente du nez, l’attaque en bouche est exotique (fruit de la passion, mangue). En cela, elle a gagné en jeunesse d’expression par rapport au nez. Le milieu de bouche est vanillé et fraîchement herbacé (laurier, verveine). Au fur et à mesure, elle devient cacaotée et miellée (bruyère, sapin).
  • Overall : longue, soyeuse. De la réglisse et de la vanille Bourbon côtoient des fruits exotiques (banane, ananas), de la coriandre et des baies de genièvre. De plus en plus gourmande, ses notes de crème anglaise précèdent une rétro-olfaction extrêmement équilibrée. Les fruits, les épices et les fleurs dont elle regorge constituent un bouquet de saveurs chatoyantes. Le verre vide rappelle le premier nez par la noblesse de son boisé.
The brand

The brand

Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1919 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries. Official website

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