Akashi White Oak Blended Whisky is produced at Eigashima Distillery in Japan. It is distilled from malt and grain, aged for three years in Japanese shochu casks, then in ex-bourbon casks and finished for two years in ex-sherry casks.
This is a fatter, more glutinous whisky than the single malt. Lemon glaze, fudge, honey, nectarine, and kumquat balance an undercurrent of pepper, cinnamon, and mustard seed.
