White Oak Akashi Single Malt

The aroma offered very little alcohol at first, presenting clean, crisp, floral notes of pear and pineapple with a sweet/sour balance, hints of green hay, and the sweetness of Riesling/Moscato, plus a subtle aroma reminiscent of plum wine made from tart green plums. The palate featured toasted barley cereal, the flavor of toasted rice from the bottom of a stone pot, and the taste of toasted sour green apple skins. It was almost like a sour lambic apple cider made exclusively with apple skins due to its mild bitterness. The finish was lightly medicinal and lingeringly sour, comparable to an over-oaked Riesling in its tartness, yet also sweet. A faint bitterness, like that of apple skins, was present but faded. Score - 67/100 Final Thoughts - Initially, the nose wasn't terrible, not great, but not unpleasant. Upon the first taste, my immediate impression was that it resembled a liquefied version of toasted barley cereal, precisely like a sample I received during a distillery tour. This quickly gave way to dominant fruity sour notes. It's not awful, but it's not my preference. Perhaps this whiskey might appeal to fans of sour lambic beers, as it somewhat resembles a mild version of a sour lambic mixed with diluted apple cider vinegar.

Nose: Battenberg cake, strawberry pencils, and a savory herbal note I can't quite identify that sits just below the surface and hits the back of the nose, almost like those plastic-y paper tablecloths at Imperial Palace or the smell of the store downstairs. A little jasmine and fennel, some paint. Palate: Smokier than anticipated, like lapsang souchong tea. Definitely savory on the first few sips, a bit like smoked meat but more like ashy spent bonfire smoke. Tastes very earthy and organic, mossy. A bit of butterscotch roundness in the background, but it's more about the savory notes for me. Perhaps a slight bit of coffee? Milk bottle candies. Drying. Finish: Dark to milk chocolate with that wafting earthy smoke, maybe a little cooked apple. Overall: A really interesting and unusual one for me. I loved those earthy smoky notes on the palate that I wasn't expecting. The strange, slightly sickly nose threw me for a loop – it had elements of Springbank funk at times, which is the closest comparison I can make. That slightly sweet, almost pukey note you get with Springbank, like someone ate Battenberg cake and threw it back up.

June 2024 - Paris Appearance: pale, banana yellow Nose: sweet and alcoholic, with some subtle fruity hints. The initial taste is soft and sweet, like a woman's gentle awakening caress in the morning... The second taste is very spicy, revealing the whisky's power with the intensity of the day. The third taste is entirely honeyed, like a sweet summer night. An elegant whisky for a sophisticated woman, not very bold, with some fruity subtleties, and great smoothness.. I cannot be entirely objective about this tasting. After spending 48 hours setting sand molds with a sledgehammer and pouring bronze statues, women seem softer and whiskies taste better. Could this be the secret of the ancients? To practice hard, rugged professions in masculine environments to enhance the beauty and softness of our whiskies and our women? It seems I may have stumbled upon the path to Eden...

Nose: Lush sweetness (peach, lychee, honey), followed by scorched oak and a faint peat. Caramel, butterscotch, and malt notes emerge as it rests. A touch of vinegar is present. Taste: Mild sweetness (caramel?), some citrus and bitter oak. Noticeable but not intense warm smoke. The flavors seemed subdued, so swirling it in my mouth brought out more fruity (apple and lychee) and earthy notes (hay, malt). Finish: Light smoke, some spice, some bitterness. Acceptable, not exceptional. The aroma is pleasant, revealing different notes as it sits. The taste has a balance of flavors, though they all feel a bit muted. It improved with swirling in the mouth.

In an era saturated with counterfeit Japanese whisky, encountering malts like Akashi is a welcome change. Eigashima, initially a sake maker, established White Oak Distillery in 1984. This single malt's aroma is characteristically Japanese: demure, refined, and understated. Yeast dough, maple syrup, and shortbread mingle with anise, lime, and hints of baked apple. Sweet and full-bodied on entry, the palate evolves with ginger and oak, accompanied by matcha green tea, juniper, and tart berries. Licorice, fresh herbs, and diminishing tannins define the robust finish. A delightful surprise! SCORE: 3.5/5.0 stars = 84 pts → ABOVE AVERAGE

An intense, single malt Japanese whisky from the Akashi range, produced by White Oak in Hyogo, just west of Kobe, and aged for 5 years in various casks: ex-Bourbon, ex-Sherry, ex-Brandy, ex-Wine, ex-Shochu, and new American oak. It has a candy-sweet beginning with notes of fruit, malt, spice, vanilla, and dried apricots; a light middle with notes of spice, malt, watery toffee, fruit, and a touch of herb; that led to a quick end with notes of spice, malt, and sawdust. October 2017 / July 2019 / December 2020 / August 2022