Nikka Taketsuru 21 Year Pure Malt

A long wait has passed to sample the true rival to the esteemed Hibiki 21. From the inception of Japanese whisky, Masataka Taketsuru's name has been legendary. He could be seen as the Nikola Tesla of Japanese whisky. With that said, this "pure malt" (blended malt) is one of Nikka's prized possessions. But, did it deliver? Yes. Presented at 43% alcohol by volume, with a copper hue. Upon opening, an immediate apple aroma emerges. The 21 years of aging certainly impart oakiness; notes of cinnamon. An incredible brownie scent. Aromas of aged fruit and aged sweet wine. It has a dense smell. Dark blackberries. Some very refined floral notes. Orange zest. After three minutes, lemon and other citrus notes appeared. Despite all this complexity, it feels somewhat overcrowded, needing more time to develop. Red fruit syrup. After the initial taste, sweetness surged. Orange caramel. Sawdust. A third taste revealed a burnt hay aroma, suggesting a possible hint of peat. On the palate, it starts very sweet. Then, a combination of gooseberries and salt. The oakiness is noticeable on the palate, with a pleasant saltiness. It's both acidic and sweet. Acidic oranges, tangerine. Spicy. The oranges here transform into a very sweet, sugary flavor. Exceptionally smooth. The finish is predominantly grassy. Ginger and salt. Very oaky. Refined. A medium-length conclusion. It possesses a pleasing "bite," creating a sensation of chewing on the aftertaste. Dry and very satisfying. A "secondary aftertaste" surfaces on the palate after ten seconds, reminiscent of cotton candy and feeling like sugary syrup lingering in the mouth. It's a phantom caramel now haunting your palate. The empty glass carries an aroma solely of sawdust. In summary, this is a superb, remarkably crafted whisky. The palate isn't flawless, which is why it lost a few points, but this dram truly approaches perfection. Extremely refined, highly complex, yet simultaneously easy to enjoy and suitable for any whisky aficionado or casual drinker. It justifies its price. My rating is 96 out of 100. Cheers!

This whisky is without any imperfections. From the initial aroma to the final lingering taste, it is coherent and flawless. This is a rare quality and something to be treasured these days. However, it is not a perfect whisky; perfection involves taking risks and making errors, where the imperfections contribute to the overall perfection. This dram greets you with bright, clean fruit notes like peaches and plums. On the palate, the texture is very creamy with a rich caramel presence. The finish offers dark chocolate and a soft, pleasant woody note that lingers. While I've never encountered sandalwood, I imagine it possesses a softness that lends well-aged Japanese whisky its contemplative balance. This is not a whisky for beginners, not solely due to its cost, though novices will appreciate it. There's a clear intention behind this whisky; it's evident it's blended to enhance flavor synergy and increase impact. It's more intricate and textured than most single malts, offering plenty for enthusiasts to explore. Its closest comparison for me would be Compass Box This Is Not a Luxury Whisky. I don't recall Hibiki 21 well enough to definitively say which is superior. I do remember that experiencing Hibiki 21 wasn't a moment where time stood still, as I'd been led to believe. Time didn't pause for the Taketsuru 21 either, as it doesn't challenge you with any unique notes. However, its price is somewhat appropriate for a flawless, though not perfect, luxury dram. When I tried the Hibiki, it was available for around $500. Today, if you find it on a shelf, expect closer to $800. This Nikka Taketsuru 21 is more commonly found on shelves in my region, priced between $350-400. From a cost perspective, it's certainly more reasonable. Score: ** (exceptionally good) Bottle cost: $350-500 Perceived bottle value: $320

Recalling this from a while back, so treat this with caution. I had a taste of this spirit last summer at a company event. It seemed quite expensive then at $28 per serving, though that's a good value now with bottles fetching over $400. The global obsession with Japanese whiskies might be overblown. They rival Scotch, but command much higher prices, often double or more for similar quality. I remember being struck by the deep, sweet malt flavor and the pleasant, enduring finish. Japanese spirits excel at showcasing the fundamental malt taste from pure barley spirits. There's a subtle smokiness, less than in a Johnnie Walker Black or Talisker 10. I wouldn't add water; it seemed balanced, and dilution below 40% ABV probably wouldn't improve it. It's funny how reviews of Japanese whiskies often suggest flavors associated with Asia, like ginger or five-spice. I don't personally detect them, but suggestion is powerful. I'll rate it a 4, mostly disregarding cost since someone else paid, but it's not significantly better than many Scotches costing $75-100. Nikka Whisky from the Barrel, readily available in the UK or EU, is superior at any price, and at $40 for 500ml, I'd choose it every time. My apologies for mistakenly posting this under Taketsuru 12 previously.

2020 Release Aroma - Strong notes of baked apples, toasted oak, poached pears, caramel, and burnt sugar Taste - Pronounced baked apple, toasted barley, toasted oats, the dusty scent of oak barrels in a warehouse, mild tannic oak, and a hint of toasted whole wheat brioche? Finish - Lasting notes of toasted malt, baked apples, dark chocolate, and almonds Score - 90/100 Final Thoughts - Although this is categorized as a "pure malt," I question if Yoichi is truly present as I detect no peated influence, and I wonder about the inclusion of Ben Nevis. Despite this, it's not the most thrilling whisky, but its components are very well-balanced and it drinks exceptionally smoothly. The aroma is pleasant for its strength, and there are no truly off-putting notes from beginning to end. It certainly possesses that indefinable quality of "older whisky" that your palate recognizes as you drink it. Would I drink it if offered? - Yes Would I specifically order it? - Perhaps Would I buy a bottle? - Not at the current price point NOTE - All reviews are evaluated independently of price.

** Note: This review is what I consider a "Quick Hit" – meaning it lacks my usual detailed observations. The reason is that this sample was poured at Whiskyfest DC on 4/17/18. All these reviews will be unscored, and I aim to revisit them later for a more thorough assessment. This was the sole Japanese whisky sampled at the festival (I somehow missed the Hibiki table for the 17yo). It was notably complex and smooth – I recall notes of chocolate and peat, along with sherried fruit. It didn't register immediately, but the flavors fully developed on the finish as I moved to the next booth. I should have returned for another taste, but my VIP time ran out as I was distracted by someone at the HP booth.

An elegant, pure malt whisky (previously a vatted malt), meaning it is a blend of malt whiskies from various distilleries. For Taketsuru, this involves a combination of the Yoichi and Miyagikyo distilleries. It begins with oak, notes of prunes and soy sauce, cocoa, espresso beans, a touch of anise, caramel, fruit, milk chocolate, coffee, chamomile, pineapple, and sweet sherry; while its rich development adds notes of sherry, figs, chamomile, bitter coffee, black pepper, and hints of turmeric, ginger, mixed peels, and marmalade; leading to a long and rich conclusion with notes of oak spice. September 2017 / April / June 2018 / August 2022