Using Scottish barley, the White Oak distillery offers this single malt under the Akashi brand.
It is matured for two years in sherry casks and three years in bourbon barrels. It is not colored and has not undergone cold filtration.
Tasting notes from Thomas
The nose seems to be a motley but balanced mix. Malt is in the background, but mingles with fruit aromas (cherry, blueberry). Gradually, hints of toasted wood appear, as does a sensation of fat (butter) accompanied by vanilla.
Aeration brings out a few hints of caramel, a touch of marrons glacés and a little crème fraîche ice cream. A veil of lightly mentholated smoke finally 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, caramelized almonds) can be detected. The second half of the palate is slightly drier. Although it seems more vanilla-like, it is galvanized by a little mentholated smoke and a few spices (gray pepper, cumin).
The finish is held together by the spices, which stretch out the flavors perfectly. Beyond this, vanilla and fruit (apple, cherry, blueberry) are still recognizable. Finally, there's a touch of toasted wood and an aromatic return to crème fraîche and cherry.
" A whisky that tends towards fruitiness and spice, while adding a hint of smoke..."
Richard Meier
Interesting