Using Scottish barley, the White Oak distillery offers this single malt under the Akashi brand.
It is double matured, spending two years in sherry casks and three years in bourbon casks. It is not coloured and has not been cold filtered.
Tasting note from Thomas
The nose seems to be a heterogeneous but balanced mix. The malt is in the background but it mixes with fruit aromas (cherry, blueberry). Gradually, touches of toasted wood appear as well as a fatty sensation (butter) accompanied by vanilla.
Aeration brings out some caramel, a hint of marron glacé and a little crème fraîche ice cream. A veil of slightly mentholated smoke then arrives.
The palate is in the same spirit but seems more contrasted. Cherry and blueberry are still present, with a certain restraint. At the same time, cereal aromas (malt, wheat) and dried fruits (hazelnuts, caramelised almonds) can be detected. The second part of the palate is slightly drier. Thus, although it seems more vanilla, it is galvanised by a little mentholated smoke and by some spices (grey pepper, cumin).
The finish is well held by the spices which stretch the flavours perfectly. Apart from this trend, the vanilla and fruit (apple, cherry, blueberry) are still recognisable. Finally there is some toasted wood and an aromatic return to fresh cream and cherry.
" A whisky that tends towards fruit and spice, while adding a hint of smoke..."