Taketsuru 21-year-old Port Wood Finish
| Category | JAPANESE |
| Distillery | Miyagikyo |
| Bottler | Distillery Bottling |
| Bottling Series | Port Wood Finish |
| 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
노즈에서는 포트 우드 피니시가 일본 닛카 다케츠루 21년에 부여한 붉은 베리와 자두, 시나몬 향이 가장 먼저 두드러진다. 46도라는 표준 도수가 향의 균형을 단단히 잡아준다. 팰럿은 미야기쿄 특유의 부드러운 몰트가 베리 잼과 약한 가죽으로 명확하게 발전한다. 피니시는 미디엄으로 마른 베리 껍질과 우드 스파이스가 깊게 머문다.
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