NIKKA WHISKY DISTILLING CO.

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for a minimum of 17 years before being vatted together in order to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru 17 Year Old Pure Malt has a malty aroma, with hints of fruit salad, berries and plantains. The aroma gives way to notes of vanilla, blood oranges, whipped cream and milk chocolate on the palate, and leads to a finish with hints of bittersweet oak, cocoa and fruit.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky earned the Gold Medal at the World Whiskies Awards in 2014, where it was named the Worlds Best Blended Malt and the Best Japanese Blended Malt Whisky. Pick up a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making.While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a milder and more feminine whisky than Yoichi.Taketsuru 21 Year Old Pure Malt Whisky is a blend of single malt whiskies produced at the Yoichi and Miyagikyo distilleries. Aged for 21 years, the whisky has lush notes of tropical fruits, roasted nuts and mocha that are complemented by a sweet, malty undertone. The finish is long and complex, with notes of citrus, cinnamon and woody spices lingering.Taketsuru 21 Year Old Pure Malt Whisky was named the Worlds Best Blended Malt Whisky by Whisky Magazine in 2009, 2010 and 2011, and is considered to be one of the greatest whiskies of our time. Pick up a bottle today!