Akashi Red Whisky is a blend of whiskey produced by the Eigashima distillery. This house, formerly called White Oak, was the first in Japan to receive a license to produce whisky in 1919.
Due to high taxation, the distillery only used this license for one month each year.
Here the blend benefits from an initial aging in 3-year-old ex-Shōchū oak barrels. The whisky then matures for 2 years in Bourbon barrels. The aging ends with a finish in Sherry barrels.
