Description
The taste generous, round and shiny Taketsuru whiskey Nikka Pure Malt 21 years 70 cl captivates both the first to be familiar with this drink as experienced experts. His name was in honor of the founder of Nikka Whiskey - Masataka Taketsuru.
Notes balanced black pepper, ginger, orange zest, exotic fruits and nutmeg form the basis of the taste palette whiskey. Long aftertaste and decorate delicious shades lighter cocoa, oak and walnut.
The aroma of the whiskey opens deep tones of cocoa, espresso and black chocolate, complemented with notes of brown sugar, malt and oak, slight nuances of peat smoke.
It is recommended to drink only whiskey, with ice or with a little water.
The taste generous, round and shiny Taketsuru whiskey Nikka Pure Malt 21 years 70 cl captivates both the first to be familiar with this drink as experienced experts. His name was in honor of the founder of Nikka Whiskey - Masataka Taketsuru.
Notes balanced black pepper, ginger, orange zest, exotic fruits and nutmeg form the basis of the taste palette whiskey. Long aftertaste and decorate delicious shades lighter cocoa, oak and walnut.
The aroma of the whiskey opens deep tones of cocoa, espresso and black chocolate, complemented with notes of brown sugar, malt and oak, slight nuances of peat smoke.
It is recommended to drink only whiskey, with ice or with a little water.
La Destilería
Nikka Whisky Distiller's
De las dos destilerías de whisky de malta de Nikka, Yoichi produce malta rica, turbia y masculina. El whisky obtiene su aroma y cuerpo distintivos de la destilación directa por calentamiento, en la que los alambiques se calientan con carbón natural finamente pulverizado, el método tradicional que casi nunca se usa hoy en día, incluso en Escocia.
Nikka Whisky Distiller's
De las dos destilerías de whisky de malta de Nikka, Yoichi produce malta rica, turbia y masculina. El whisky obtiene su aroma y cuerpo distintivos de la destilación directa por calentamiento, en la que los alambiques se calientan con carbón natural finamente pulverizado, el método tradicional que casi nunca se usa hoy en día, incluso en Escocia.
Technical Sheet
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