Description
The apple brandy Rita is fruity and soft, but also deep for his maturity and perfectly symbolizes the feminine subtlety that characterizes Masataka's wife, Nikka 30 Years Rita Apple Brandy 70 cl.
The apple brandy is not an insignificant choice, but rather a nod to the early history of Nikka when the company was called Dai Nippon Kaju, which means ""great juice factory"" and produced apple juice, cider and brandies apple besides the first productions of whiskey.
intense golden color. Its aroma has clear notes of ripe, hints of ginger and pistachio nut and walnut apples. In the taste notes on the palate we find apple, a little honey, pepper, tea green and pink.
Serving Suggestions: pure should be enjoyed
.The apple brandy Rita is fruity and soft, but also deep for his maturity and perfectly symbolizes the feminine subtlety that characterizes Masataka's wife, Nikka 30 Years Rita Apple Brandy 70 cl.
The apple brandy is not an insignificant choice, but rather a nod to the early history of Nikka when the company was called Dai Nippon Kaju, which means ""great juice factory"" and produced apple juice, cider and brandies apple besides the first productions of whiskey.
intense golden color. Its aroma has clear notes of ripe, hints of ginger and pistachio nut and walnut apples. In the taste notes on the palate we find apple, a little honey, pepper, tea green and pink.
Serving Suggestions: pure should be enjoyed
.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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