NIKKA 21 YEAR OLD Taketsuru
Blended Malt, Japan, 70cl, Ref: 651
Our experts reviews“ While the Nikka Taketsuru 17 years-old has won numerous gold medals, it is surpassed by its older, 21 years-old brother. This cult blended malt has all the qualities of the 17 year old, with an additional note of exotic fruit that is often found in truly great whiskies. Jacques Génin, the famous Parisian pastry chef and chocolate maker, made it famous with his legendary BABA NIKKA, in which the Nikka 21 years old replaced rum. This absolute must is exclusively imported and distributed in France and Europe by La Maison du Whisky.
This cult blended malt has all the qualities of its multi-award winning 17 year old sibling with the addition of exotic fruit that is often found in expertly matured older whiskies. This outstanding blend is exclusively imported and distributed in France and Europe by La Maison du Whisky
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.
AwardsGold Medal, International Spirits Challenge 2012 Voted best blended malt at the 2011 World Whisky Awards
- Appearance : old gold with green glints.
- Nose : powerful and expressive. A mix of marzipan, iris, honeysuckle, candied citrus and a touch of salt. Vanilla, new oak, menthol and fresh tobacco follow. Finally, liquorice combines with rich peat and gentian to create a pleasing bitterness.
- Palate : sweet and balanced. Begins with clove, nutmeg, praline and almond. Ripe apple and pear, vanilla and exotic fruit (pineapple, persimmon) are now given free rein.
- 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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