Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky-making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.
Akashi White Oak is a blended whisky reserved in Japanese Shochu cask (American Oak) for 3 years, aged in ex-bourbon casks before finishing in ex-sherry casks for 2 years.
|Color||Orange amber gold|
|Nose||Malty, citrusy aroma with scents of black cherry, toffee and oak.|
|Taste||Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish.|