The White Oak distillery was founded in 1888 but has only been producing whisky in the traditional way and in small quantities since 1919.
The actual distillation process began in 1984, when the company built a new facility. Before then, all the whisky produced was used in a variety of blends known as "White Oak".
The distillery belongs to the Eigashima company, established in 1679 and one of the oldest sake producers in Japan, in the city of Akashi.
TYPE
Japanese Whiskey
PRODUCTION AREA
Akashi – White Oak Distillery
RAW MATERIAL
70% Cereal whisky, 30% malted barley
DISTILLATION
Double distillation through 2 “pot stills”. The distillery’s stills only work for one month a year so the quantity of whisky produced is always very limited
AGING
Between 3 and 4 years in hogshead barrels
ALCOHOL CONTENT
40% Alc. /Vol.
COLOR
Amber
PERFUME
It has light and delicate scents, among which you can recognize notes of cereals, honeyed aromas and nuances of yellow fruit.
TASTE
The taste is soft, intense and slightly spicy, with aromas that recall the olfactory sensations, and with flavors of vanilla, almond, chamomile, Sherry and dark chocolate. The persistence is long, dry, spicy and tannic