This Japanese blended whiskey is made from 30% barley malt, and after aging in American oak barrels, it also rests for a short time in ex-sherry barrels. The characteristic aroma of oak and vanilla is characteristic of the drink, which is made truly special by a silky and harmonious finish.
Akashi whiskey is produced by the White Oak Distillery in the city of Akashi, west of Kobe, near the coast. The distillery was founded by Eigashima Shuzo, a company that has been around since the 17th century and has been making sake and shochu since 1888. Although they were licensed to produce whiskey as early as 1919, they didn't actually start making whiskey until 1984, after they moved to their current location, the White Oak Distillery. The distillery only operates for one month a year, so their whiskey is sold in limited quantities.
This blend has a rich and refined taste, in which vanilla, dried apricots and orange peel dominate among the aromas. The taste has a soft texture and is complemented by spicy, woody and dried fruit notes, which is a characteristic of aging in sherry casks. This extra aging is also reflected in the long and elegant finish, where the woody aromas blend delicately with the sherry wine tones.
