Archive NIKKA 30 YEAR OLD Rita Apple Brandy

NIKKA 30 YEAR OLD Rita Apple Brandy 43%

Apple Brandy, Japan / Honshu - Aomori, 70cl, Ref: 18804

Quantity limited to 3 bottle(s) by client.

Named Rita as a tribute to Masataka Taketsuru’s Scottish wife, this apple brandy takes us back to the period when Nikka was called ‘Dai Nippon Kaju’, which means ‘the great Japanese drink made from fruit juice’, and as well as whisky produced juices, cider and apple brandy. A subtle mixture of maturity and preserved youth, this venerable 30-year-old brandy has a mouth feel worth pondering on.

Profile: lively, firm. Strong notes of ripe apple, baked apples and fresh apple juice. Aromas of dried fruit (walnut, almond, pistachio) and spices (ginger, pink pepper, cinnamon).

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Product details

Tasting note

  • Appearance : deep burnished gold.
  • Nose : lively, elegant. Notes of ripe apple, baked apples and even fresh apple juice fill the nose. A very old Calvados naturally comes to mind. A delicate woodiness creates an elegant and spicy transition (ginger, cinnamon) before developing into dried fruit (walnut, almond, pistachio).
  • Palate : firm, very noble. The attack has notes of apple, slightly charred wood and freshly cut grass all vying for attention. It gradually becomes honeyed (lime tree), spicy (pepper) and floral (carnation). Very fine tannins allow a wide variety of fruit to refresh the taste buds. A feeling of fulfilment accompanies the end of the palate where each note is in its rightful place. Remarkable.
  • Overall : sweet, balanced. Takes us on an oriental trip (Turkish delight, rose petals) to prolong the tasting pleasure. Tea-infused and a true source of well-being and freshness. It gently fades away, only to rise up out of the ashes with crisp notes of juicy apple. The retro-olfaction and empty glass prove to be floral and vanilla-inspired.
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 1918 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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