Akkeshi Distillery is fairly new to the whisky scene and is moving toward using only Hokkaido-grown barley, peat, and Mizunara oak, for a fully local-made whisky, moving away from ingredients imported from Scotland. The distillery itself is also constructed to emulate the climate and terroir of Islay.
This is Akkeshi's first single malt release (distilled in 2016), and has been aged in sherry, red wine, bourbon, and mizunara casks. Thick in texture, this whisky offers a complex nose full of sugarcane, ginger snaps, and banana, with layered fruit and savory flavors and a full texture finish.
- 6.76 fl oz (200ml)
- 55% ALC/VOL
- Distilled and bottled in Hokkaido, Japan