This whisky was made at the White oak distillery in the city of Akashi, south of the main Island a few miles away from Kobe. This was the first distillery to be granted a whisky distilling licence back in 1919.
Whisky distilling takes place over a two month period from April to June. This is a blend of 30% malt and 70% grain whisky, matured in American oak for five years (three in hogsheads and 2 in white oak)
Aromas of sugar sweets, with fruit and spice on the nose. The palate is powerful with woody notes leading to dried fruit.
Malty and citrusy aroma
Scents of black cherry, toffee and oak
Notes of vanilla and pine nuts dominate the palate and lead to a long