Taketsuru 21-year-old Madeira Wood Finish
| Category | JAPANESE |
| Distillery | Miyagikyo |
| Bottler | Distillery Bottling |
| Bottling Series | Madeira Wood Finish |
| Vintage | - |
| Bottled Year | 2014 |
| Age | 21년 |
| Cask Type | Madeira Wood Finish |
| Cask Number | - |
| Bottles Released | - |
| ABV | 46.0% |
| Volume | 700 ml |
| Label | - |
| Country | Japan |
| Region | Yoichi |
Flavor Profile
Tasting Notes
잔에 잠긴 빛은 짙은 호박빛이다. 닛카의 다케츠루 라인 21년이 미야기쿄와 요이치의 몰트를 블렌딩한 뒤 마데이라 우드에서 피니시되어 46도에 병입된 보틀이다. 향에는 마른 살구, 견과류, 옅은 가죽이 부드럽게 떠오르며 마데이라 특유의 산미와 단맛이 또렷이 깃들어 있다. 입에서는 견과류와 시트러스가 균형 있게 흐르고 알코올은 자극 없이 잠긴다. 여운에는 견과류와 옅은 가죽의 잔향이 길게 남는다.
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