AKASHI CRAFTED BY TOJI BLEDNED WHISKY 40% 0,7L
292,00zł
Out of stock
White Oak Distillery is based in Akashi Town, Hyogo Prefecture. It was built in 1984 by Eigashima Shuzo, a company that obtained a whisky distillation license in 1919, four years before the Yamazaki distillery was built.
The main source of income for Eigashima Shuzo is still sake and shōchu, whisky is now distilled seven months a year. It is possible that Akashi is the only whisky in the world whose production is supervised by Toji, the grandmaster of sake. Akashi whisky is distilled in a small still, which significantly reduces the level of alcohol fusels in the distillate and, consequently, makes it extremely delicate after a relatively short maturation. The blended whisky presented here is a creation of the aforementioned sake grandmaster.
Aroma: very mild, vanilla, honey, sweet cereals, a touch of white pepper and fresh herbs, apples and a fading trace of peat.
Flavor: apples, apples, milk chocolate, milk chocolate, apples, peaches, light vanilla, pinch of cinnamon and white pepper and trace of peat.
Finish: medium long, with notes of brown sugar, vanilla, honey, cinnamon and oak.
| Style | Whisky |
|---|---|
| Alkohol | 43% |
| Country of Origin | Japan |
| Pojemność A | Butelka 700ml |
| EAN | 4969265725485 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.