Taketsuru 21-year-old Pure Malt
| Category | JAPANESE |
| Distillery | Yoichi |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | - |
| Age | 21년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 48.0% |
| Volume | 700 ml |
| Label | - |
| Country | Japan |
| Region | Yoichi |
Flavor Profile
Tasting Notes
Colour
light gold
air Nose
the Miyagikyo was rounder, cleaner and leaner, this one's more fermentary indeed, with a pretty unusual combination that would blend smoked fish, menthol, those peaches again, and indeed sake and shochu. The menthol wins it in the end and brings eucalyptus along
restaurant Palate
some would call it Ardmorian, perhaps. Very grassy, with some peach leaves (can't seem to get peaches out of my head) and a little rubber, plus that peat smoke, and some vegetal earth, mushrooms, some mustard, dry Madeira… Some Ardmore indeed, but also Fettercairn or Glenturret. Some action in there
timer Finish
longer than the Miyagikyo's, smokier 'of course, spicier, peppery, mustardy. Some smoky liquorice in the aftertaste, as well as a little salt and mint this time again
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