Description
History
The history of whiskey distilleries in Japan is older than the founding of the Nikka distillery by Masataka Taketsuru. In 1888, the White Oak Distillery was established in Akashi, which has become one of the leading producers of pure malt and whiskey in the country. The company is very attentive to every step involved in the production of whiskey, from distillation performed using traditional methods and pot stills, to aging in oak barrels for a period of 3 to 8 years for pure malt.
Production method
The production of blended whiskeys aims at obtaining harmonious and balanced products through the skilful mixing of single malt, whiskey obtained from the distillation of a single type of malted barley, and grain whiskey, or whiskey from various types of unmalted cereals. The result is distillates that tend to have less character and less decisive gustatory notes, but nonetheless endowed with great harmony, aromas and pleasantness.
Alcohol content
40%
Tasting notes
Light amber color with hints of honey. Notes of vanilla, oak and flowers on the nose. On the palate it is creamy, enveloping and balanced, with a finish that returns to the notes of vanilla and spices.
Usage
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of Japanese whiskey, but still able to express aromas, character and substance. Great as a gift!
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