Nikka Taketsuru Pure Malt
The whisky that bears its founder's name. A blend made exclusively from malt whisky, with plenty of Miyagikyo, aged for an average of around ten years: smooth, fruity and rounded, with red fruit, cherries and a hint of mint.
Malt only, from two distilleries
Pure malt is the Japanese term for what is called blended malt in Scotland: a blend of malt whiskies from more than one distillery, without any grain whisky. In Taketsuru, the malts come from Nikka's own distilleries, with a high proportion of Miyagikyo. As a result, it is softer and fruitier rather than smoky.
The bottle does not state an age, but the whisky has been aged for an average of around ten years in various types of casks, including sherry casks for a richer flavour. It is bottled at 43%, slightly lower than the 45% of the single malts. The name pays tribute to Masataka Taketsuru, who learned the craft in Scotland and founded Nikka in 1934.
In brief
Red fruit and a fresh note
Red fruit
Red fruit with the sweetness of a glazed fruit tart. Rich but not heavy.
Smooth with cherry
Smooth and fruity, with spices and a hint of cherry and mint. Rounded and approachable, without any sharp edges.
Fruity
A fruity finish with the cherry lingering for a while. Smooth enough to take another sip right away.
Nikka Taketsuru Pure Malt tasting profile, neat. A drop of water brings out more of the red fruit.
How to taste Taketsuru
Taketsuru is gentle enough to start with neat and elegant enough for a stirred cocktail.
Neat in a tulip glass
3 to 4 cl in a tulip-shaped tasting glass. Smell first for the red fruit and pastry, then taste in small sips and notice the cherry and mint that emerge on the finish.
Glass: tasting glass →As a Manhattan
50 ml Taketsuru, 25 ml sweet vermouth and two dashes of bitters, stirred with ice and strained into a chilled coupe. The whisky's cherry note and the vermouth blend seamlessly.
Manhattan recipe →As a refined highball
40 ml Taketsuru in a tall glass filled with ice, topped with 120 ml sparkling water and a mint leaf. Fuller than a highball with grain whisky, while the mint brings out the whisky's character.
Japanese Highball →Elegant cocktails with Taketsuru
The red fruit and cherry notes of Taketsuru pair with stirred classics featuring vermouth or bitters, as well as with a refreshing highball.
Manhattan
Whisky, sweet vermouth and bitters. Fruity and elegant with Taketsuru.
Paper Plane
Whisky, Aperol, amaro and lemon in equal parts. The red fruit complements the Aperol.
Boulevardier
Whisky, Campari and sweet vermouth. The soft malt makes it rounder than with bourbon.
Japanese Highball
Whisky with ice-cold sparkling water in a tall glass. Fuller than usual with Taketsuru.The right glass for Nikka Taketsuru
A tulip-shaped tasting glass to bring out the fruit, a coupe or Nick & Nora glass for a Manhattan, and a tall glass for the highball.
More Nikka flavours
Nikka
Where it all began. On the brand page, discover everything about Nikka: its origins, varieties, and classic cocktails.
To Nikka →
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Nikka Coffey Malt
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Nikka Yoichi Single Malt
Full-bodied and robust from the coast of Hokkaido: peach and honey, with peat on the finish.
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Nikka Miyagikyo Single Malt
Soft and fresh from the mountains near Sendai: tropical fruit, mango and chocolate, with sherry in the background.
View Nikka Miyagikyo Single Malt →Everything about Japanese whisky: the types, the best-known brands and the cocktails.
Questions about Nikka Taketsuru Pure Malt
Is your question not listed? Read more on the Nikka page or explore our cocktail recipes.
Everything about Nikka →