All about making whisky
‘Neither completely the same, nor completely different...’ wrote the poet. Surprisingly similar to the organoleptic landscape of the Nikka Coffey Grain Single Cask no. 112093 from the same collection, this bottling is nevertheless very different in how it unfolds its olfactory and gustatory talents. This game of influence is full of nuances and a pretext for a Homeric combat where every one of the protagonists get a turn at winning.
Profile: the nose is distinguished, offering spicy (white pepper), fruity (nectarine) and camphoric scents. Corn and malted barley compete in intensity. Bursting with exotic flavours, the palate then reveals vanilla and slightly burnt notes. The end of the palate is deliciously floral (carnation, iris). The corn gradually reveals its mellow softness.
Single Cask n° 131524 – bourbon Barrel
Edition limitée à 84 bouteilles
Exclusive to LMDW
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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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