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Nikka Taketsuru Pure Malt
Nikka Taketsuru Pure Malt is backordered and will ship as soon as it is back in stock.
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Nikka Taketsuru Pure Malt is backordered and will ship as soon as it is back in stock.
Producer
Nikka
Tech sheet
- Producer
- Nikka
- Country
- Japão
- Cask
- american, Sherry, refill
- Alcohol
- 43%
- Bottle
- 700 ml
Region
Where the distillery or house that makes this spirit is located. Origin matters: climate, water and local traditions shape the style.
Country
Japão
Country of origin of this spirit.
Age
years
The age on the label is that of the youngest whiskey in the blend: every component spent at least years in cask. Only time in wood counts — once bottled, whiskey does not age.
Cask
american, Sherry, refill
The cask the spirit matured in gives colour, aroma and texture. Many houses use casks that previously held another drink:
• Sherry: casks that held wine from Jerez; they tend to give dried fruit, raisins and spice.
A finish is a final period of maturation in a second cask.
Style & still
Base
The raw material that is fermented and distilled.
Alcohol
43%
% ABV is alcohol by volume. In the European Union the legal minimum is 40% for whiskey and 37.5% for gin, rum and vodka. Cask strength means bottled at the cask's natural strength, without dilution. A few drops of water can open up the aromas.
Bottle
700 ml
A 700 ml bottle gives about 17 measures of 4 cl. Once opened, store it upright, tightly closed and away from light and heat: spirits keep well for months but slowly lose aroma once the bottle is half empty.
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Tasting notes
Tasting notes describe what is in the glass: appearance (colour), nose (aromas) and palate (flavour, texture and finish). They are a guide, not a rule — everyone perceives aromas differently.
To taste, use a tulip-shaped tasting glass and a small measure; bring your nose in slowly and, if you like, add a few drops of water to open up the aromas.
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Reviews & awards
Critic scores and medals from international competitions. Scores usually use a 100-point scale; medal levels (gold, silver, bronze, double gold…) follow each competition’s own rules.
Each distinction refers to a specific edition and year. We always state the source.
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How to serve
Suggestions to get the most from this spirit: neat, with a few drops of water, on ice or in a cocktail, and the best glass for each.
These are suggestions, not rules: the best serve is the one you enjoy most.
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Styles
A quick guide to the main styles in this category — how they are made and what they taste like — to compare this bottle with others and pick your next one.
Tap a style to see the bottles available.
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Cocktails
Classic recipes that work well with this spirit, with ingredients and steps.
Measures are indicative; please drink responsibly.
Critics & awards
- Title · World's Best Blended Malt · 2023 World's Best Blended Malt Whisky World Whiskies AwardsWorld's Best Blended Malt Whisky – World Whiskies Awards 2023
Tasting notes
Producer's notes
How to serve
Old Fashioned
Cocktails
Whiskey, sugar, Angostura bitters, orange peel
Stir sugar with bitters, add whiskey and ice, express the orange peel.
Highball
Cocktails
Whiskey, soda water, ice
Tall glass full of ice, 1 part whiskey to 3 parts soda.
Whiskey Sour
Cocktails
Whiskey, lemon juice, sugar syrup
Shake with ice and strain over fresh ice.
Whiskey styles
Where this whiskey sits among the main families.
- Single MaltMalted barley only, from a single distillery.
- BlendedA blend of malt and grain whiskeys.
- IrishWhiskey from the island of Ireland, traditionally triple distilled.
Not sure? Ask our AI Sommelier NEW
Pairings, alternatives and advice in seconds
Description
Nikka Taketsuru Pure Malt honours Masataka Taketsuru, the founder of Nikka and regarded as the father of Japanese whisky, who learned his craft in Scotland in the 1920s. It is a blended malt combining the single malts of the company’s two distilleries: the smokier, robust Yoichi and the softer, fruitier Miyagikyo.
Matured in American oak, sherry casks and refill casks and bottled at 43%, it shows red berries, vanilla, oak and malted cereal on the nose. The palate is creamy, with honey, plum, caramel and spice. The finish is medium, with oak, peat smoke and spice.
Balanced and complex, it works as well for a relaxed evening as for a special dinner. Serve neat or with a drop of water. It pairs with roast meats, mushrooms, nuts and hard cheeses.
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