Tasting Notes a blend of barrels, Aged in ex-shochu (American oak) barrels for 2 years, then aged in ex-bourbon before finishing in ex sherry for about 3 years
Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.
Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper.
Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.
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 distill pot used is smaller than those used by both Scottish and other Japaese 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 new make is smooth and delicate.
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