Taketsuru 21-year-old Port Wood Finish
| Category | JAPANESE |
| Distillery | Yoichi |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | 2014 |
| Age | 21년 |
| Cask Type | Port Wood |
| Cask Number | - |
| Bottles Released | - |
| ABV | 46.0% |
| Volume | 700 ml |
| Label | - |
| Country | Japan |
| Region | Yoichi |
Flavor Profile
Tasting Notes
붉은 기운이 도는 호박빛이 잔에 또렷이 비친다. 요이치 증류소가 빚은 다케츠루 21년 포트 우드 피니시는 일본 위스키의 명작에 포트 와인의 단맛을 더한 보틀링이다. 코에는 잘 익은 자두와 흑설탕, 옅은 가죽이 깊게 머문다. 입에서는 46도의 절제된 도수가 농축된 베리와 다크초콜릿, 마른 살구를 부드럽게 받쳐준다. 포트의 떫은 단맛이 마지막까지 또렷이 이어진다.
AITasting Notes
Colour
light gold
air Nose
I find it very unusual, with these medicinal notes, this camphor, these bandages, this chalky side, all the pinewood, the green tea, then the pineapples and passion fruits, these ashes, this distant smoke (garden bonfire)… It's complex for sure, but let's remember that Yoichi, even when NAS, is a very classy whisky. The 46% always work
restaurant Palate
frankly, I had thought that the combination of some young smoky malt with some richer, sweeter rum notes would create a wreck of a whisky. Well that's not exactly the case, even if some parts are a little unusual indeed (rubbery and sour fruits). Notes of salted lemons, oysters, curry powder, yuzu (but naturally), and indeed rubber and camphor. Good
timer Finish
loses one or two points here, as it gets a little too ashy and drying for me, which doesn't combine too well with the rubber