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 process begins with malting the barley, during which the starches present in the cereal are broken down into simple sugars suitable for alcoholic fermentation. This takes place in three phases: the maceration of the barley in water, germination and drying. Subsequently, the barley is ground and added again with hot water, extracting the wort which will be fermented and distilled. The final refinement, including the choice of the right wood, is essential for the sensations that the distillate will acquire.
Alcohol content
46%
Tasting notes
Light and bright amber colour. On the nose notes of orange blossom and citrus, with intriguing notes of vanilla and white pepper, star anise and hints of toasting and sherry. Strong, elegant and deep on the palate, with a long and persistent finish.
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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