Taketsuru 17-year-old Pure Malt
| Category | JAPANESE |
| Distillery | Miyagikyo |
| Bottler | Distillery Bottling |
| Bottling Series | Pure Malt |
| Vintage | - |
| Bottled Year | 2018 |
| Age | 17년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 46.0% |
| Volume | 700 ml |
| Label | Taketsuru Pure Malt, 17 left on label |
| Country | Japan |
| Region | Yoichi |
Taketsuru Pure Malt, 17 left on label
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Tasting Notes
옅은 호박빛이 잔 안쪽에 단정히 비친다. 일본 미야기쿄와 요이치의 몰트가 어우러진 다케츠루 17년은 일본 위스키 특유의 정제된 결을 향부터 드러내는데, 잔을 가까이 하면 잘 익은 배와 들꿀, 옅은 시나몬이 풀려 나온다. 한 모금 머금으면 시리얼의 단맛과 가벼운 오크, 마른 살구의 결이 미끄러지듯 흐르고, 46도의 절제된 도수가 17년의 결을 산만하지 않게 받친다. 끝맛은 마른 풀과 옅은 향신료로 잔잔히 흐른다.
AITasting Notes
Colour
deep gold
air Nose
peonies and copper coins, I would say, then blood oranges and walnuts. A little hoisin, slivovitz, wee whiffs of struck matches, black raisins, garden peat, a little pipe tobacco from an old leather pouch, whiffs of old tools (in an old toolbox in an old garage)… Cherry stem tea… This is nice
restaurant Palate
naturally, this is very good, leafier and more leathery than your average sherried malt, more herbal too, with overripe gooseberries and many dried fruits (dates first, then raisins and figs). Keeps unfolding with charry liqueur (guignolet) and many smaller exotic herbal touches, sandalwood, nori, yuzu, and even something a little coastal. Honey-and-soy-glazed unagi? And why not?
timer Finish
rather long, leafier. Some herbal tea that you would have kept for too long in an old clay teapot – or something like that