- Whiskybase ID
- Blended Malt
- Distillery Bottling
- Bottling serie
- Pure Malt
- Stated Age
- 21 years old
- 43.0 % Vol.
- 700 ml
- "21" at the left side of the label
- Added on
- 08 May 2020 6:58 pm
52 × in wishlist
281 × member ratings
1150 × in collection
Whisky Reviews for Taketsuru 21-year-old
32 users have left a review for this whisky and scored it an average of 88.08 points
- Interesting whiskey. Overall very harmonious and easy to drink. Not very complex for his age.
- In terms of color, this whiskey makes a wine or PX finish, the nose supports my guess with its dried fruits. The taste disturbs me the recurrent aroma after furniture polish or glaze. The pleasant sharpness gives this malt but a special touch. All in all, a very pleasing malt, but with rough edges.
Blind tasting: Clear and pure, the malt shines amber with a reddish glow in the glass. A very subtle smoky nose mixes with dark dried berries at the beginning of the nosing, roasted aromas rise and mix with the intense fruit flavors. Slightly mineral notes follow, apricots and peaches give the nose a sweetish and fruity aroma. Slowly a grassy note dissolves and the malt suddenly appears very flowery with a very special floral aroma. A touch of citrus fruits is created, then the roasted aromas and the dried berries are brought to life again. The nose is generally very fruity and intense, but somehow looks a bit shallow over time.
Cool and clear, the first sip flows over the tongue, immediately bitter and extremely spicy woody flavors are present, dried berries come to the fore again while a touch of furniture polish is created. Slowly salty and wooden sharpness lays over the tongue, a pinch of black pepper slowly unfolds its full aroma. The sharpness becomes more intense and old and bitter walnut aromas alternate with dry wood elements. The second sip looks a bit more pleasing and subtly fruity, but these flavors are relatively quickly dimmed by the sharpness on the tongue. Salt and pepper dance on the tongue, it crackles and pearls dance on the tongue. Slowly, the spiciness fades away and the taste goes into the finish with spicy woody elements.
The fading sharpness rests on the tongue for a long time. Dry and harsh wood tones go back over the course of time in a discreet furniture polish flavor. Walnuts mix again with fruity and sweet elements at the end of the departure. Slowly the intense and long Angang sounds out and leaves a peel and harsh woody taste in the mouth.
Wonderful sherry notes. Green chilli spice, old leather coated with wood fire chimney smoke. Citric apricot, fresh milk, cocoa powder and smoked cheese.
Dark and bold. Sweet raisin, gentle smoke, brandy soaked black cherry. Guinness treacle followed by grapefruits and pear. Dark chocolate, black pepper with layer of oak bitterness.
Medium to long. Woodsmoke. Some floral notes appeared with smooth alcohol tingles. Mint, cinnamon.
I think it would be super whisky, but just lack that bit of kicks and layers on the finishing
- Taketuru Pure Malt NAS 43% WID: 91616 Vs. Taketsuru Pure Malt 17yo 43% WID: 107714 Vs. Taketsuru Pure Malt 21yo 43% WID: 45887
The fruits in the NAS are rather bright and fresh. But a few are a bit moldy. In addition a little brittle. Sour oak. And maybe a little machine oil. Acts quite young.
The 17yo is very different. Go towards dried apricots, prunes and some exotic fruits. Also a certain glue note. Wanted possibly wax. Tobacco and a reminder of smoke. In addition, wood wort.
But he lacks a bit of strength in the mouth. Only the oak flavor helps him there.
Interestingly, the 21yo is lighter overall in the nose and mouth. Again, the fruits. Now rather exotic. In addition, something like apricot dumplings. Wood Stain. Tree sap. The wax is clearer than it was at 17yo. More elegant oak notes than at 17yo.
Here, I feel the 43% is not necessarily too weak, because the malt that makes up for its volume. Of course I would have liked to be a few percent more.
The NAS is drinkable. But nothing I need again.
The 17yo is quite good, but too expensive for the offered.
The 21yo is delicious, but also anything but cheap.
At the very beginning only glue, which settles very fast, really intense honey, cereals, slightly dusty, some soil, pine needles and wood, a few fruits can also be found: apple, pear, apricot, peach, the glue does not disappear unfortunately Completely
Extremely mild and soft, honey, apple, after swallowing then comes properly wood and also some seasoning - probably more of the barrel than the alcohol. The finish is much longer than expected.
- I had high hopes for this whisky, but in the end I was left disapointed. Since I cannot imagine ever spending over 1000 euros for a bottle, I had hoped that this comparatively affordable dram could give me a peek into the world of mythical japanese labels, such as Karuizawa or Hanyu. Alas, i enjoyed it less than the Hibiki 17 which has a better nose and a crispier punch.
All the elements that make a whisky distinctly japanese are there, the floral whiff, the green tea, the menthol and a certain, fresh earthiness, the orchard of fruits combined into a single taste of “fruits”, the shy sweetness.. they are there. But in the end, it’s not enough to make me jump with joy. It is like a wind that is strong enough to blow the sail, but not strong enough to make the boat leave the harbour.
- Three Drops
Taketsuru is a Japanese Pure Malt from the Nikka stables, composed with single malts from both Yoichi and Miyagikyo. The age statement versions (12, 17, 21, 25 and 35) are long gone – or, if you do find them, prohibitively expensive – as Nikka stopped producing them. Until further notice, only the NAS release is available. So I am very glad that my pal Peter has an open bottle and offered me a sample.
Round nose on tropical fruit (pineapple, mango, passion fruit, oranges), joined by some pipe tobacco and some chocolate with praline filling. Quite some nuts. Creamy and sweet. A drop of balsamic, a drop of broth and a drop of blood. A trace of woodsmoke and a dusty element that I cannot quite pinpoint. Delicious.
On the palate the malt develops to becomes nicely sweet and fruity on the one hand, but also immediately spicy on the other. Tropical fruit is now supported by some plums and grapefruit, walnuts and fresh figs, while black pepper, cinnamon and cardamom offer up a spicy prickle. Some lapsang souchong tea. The trace of smoke becomes pretty big.
And just when you think this blended malt has given all it has to give, a beautiful fresh note of menthol appears in the medium long finish.
If single malts are instruments and blends thus a symphony, then this is a masterpiece. The Seventh of Nikka. I actually like the sound of that, too. Thx, Peter!
- Color: Chestnut / Oloroso sherry
Old, matured, interwoven - hard to pull something concrete into the foreground -, appropriate oak cargo, reminiscent of something Scottish from the past. 89P. For 120 € I would have bought it.
Old, dusty workbench, oily-musty gloves, cinnamon, baked apple, toffee, apricot pie, sugar sprinkles. Long drawn green tea. Ripe oranges.Pine needles. Very tightly interwoven without any peaks.
Dark, malty, charred oak, old planks, resin. Medium volume. Candle soot, frankincense. Greased leather, cinnamon.
Long, malty, pine resin, fir honey, furniture polish. Orange peel. Pollen.