Akashi whisky is a product of Eigashima Distillery founded in 1888 to produce sake; in 1919 they obtained license to produce whisky but it took them more than four decades to get started.
The current distillery was built in 1984 and has been producing whisky for a few months a year while the main source of revenue being sake and shōchu. After years of experiments with malts of various phenols’ level the company decided on lightly peated malt with phenols content of 5ppm. The first release of single cask took place in 2013, here we have 2016 offering, whisky, which spent 3 years in white American oak barrel and additional two in ex-sherry cask (no. 61071). Only 144 bottles were produced.
Nose: slightly spirity, walnuts, raisins, milk chocolate, buttered toast, bananas, cinnamon, nutmeg, hints of tobacco and oak.
Palate: milk chocolate, toffee, apples, cherries, some coconut, trial mix, cinnamon, nutmeg and touch of leather.
Finish: medium long, with notes of toffee, raisins, cinnamon and pepper.