Akashi Japanese whisky is actually a part of the Eigashima distillery which has made sake and shochu since the late 1880s. From 1919, the “White Oak Whisky” distillery was making whisky of sorts… however from 1984, equipped with a new pot still based on Scottish designs, the distillery started to make “proper” whisky under the brand of Akashi. While it predominantly made blends, production of single malts – like this one – started in 2007.
And while it is known as Japanese whisky, the barley and malts are imported from Scotland. In keeping with Scottish whiskies, they are aged for a minimum of 3 years however with the warmer climate in Akashi, the Angels share is considerably more than in Scotland.
For a few years now, Akashi White Oak whiskies – both the blend and single malt – can be found in Mumbai Duty Free for a reasonable price. Largely linked to this accessibility and affordability, our Whisky Ladies first sampled the blend in late 2016. We enjoyed its simple “apple cider” quality so much that we tracked down a 2nd bottle to share with the gents in a “Ladies Choice” evening early 2017.
Knowing one small bottle alone would not be sufficient, I’d called for reinforcements – and got two – both another Red Blended and this Single Malt! Both Red were opened and polished off but this bottle was kept aside, patiently waiting for the right opportunity to opened with its contributor.
Finally in March 2019 the moment came…. and what did we think?
White Oak Akashi Single Malt 40%
- Nose – Fruity and spicy, green apples, simple and sweet, evolved into a happy candy floss, shifting to cinnamon and vanilla cream
- Palate – Mmmmm…. apple, a bit of wood, quite pleasant, a nice spice, uncomplicated yet had some character
- Finish – Easy going, slightly bitter
An earlier experience from an open bottle left me with the impression of bubble gum… this time? “Grown up” bubble gum!
Here’s a few more whiskies we enjoyed in our Asian Delights evening:
And our earlier Akashi tasting experiences?
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