Archive NIKKA Pure Malt Black

NIKKA Pure Malt Black 43%

Blended Malt Whisky, Japan, 50cl, Ref: 615E

Our experts reviews

Discovered in 2000, the same year as Nikka from the Barrel (see entry), Nikka Pure Malt Black, a blend of Yoichi and Miyagikyo single malts is the most popular of the Red, Black, White triptych. We are also loyal fans. Half-way between the Red and the White, it reveals spicy, slightly smoky notes. Also available in a gift box with two glasses and a serving tray, this superb whisky is exclusively imported and distributed in France by La Maison du Whisky.

With its subtle balance between fruit and delicate peaty notes, Nikka Pure Malt Black offers rare complexity. The depth of its aromatic palette results from a selection of very different whiskies, that combine the fruity elegance of the Miyagikyo malts with Yoichi’s characteristically smoky notes.

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  • Spicy
  • Floral
  • Iodized
  • Woody
  • Fruity
  • Peated

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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 and selected wine retail shops in France.


Product details

Tasting note

  • Appearance : deep gold with glints of amber.
  • Nose : smooth and refined, it is characterised by spices (pepper), ripe fruit (cherry plums, peaches) and citrus fruit zest. It evolves with aromas of smoke and dark chocolate.
  • Palate : lively, very spicy. Ripe fruit jam (plum). Liquoricey, it gradually reveals the peat’s fine acridity.
  • Overall : long, revealing notes of honey, heather and sweet spices. With a pleasant vegetal freshness (chlorophyll), it lingers with notes of ash.
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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