Buckle up, whisky fans.
We're thrilled to have finally gotten our hands on full bottles of Akkeshi's new expressions, and holy moly, they're mind-blowing.
This lightly peated blend is comprised of 60% of Akkeshi's own single malt and imported new make distillate; all of it has been matured and blended by Akkeshi in Hokkaido. We pored over this whisky laboriously and continued getting new stuff out of it by adding water, letting it decant, and revisiting after some palate refreshers. This is complex stuff.
A rich nose of bacon, butterscotch, rootbeer, and sandalwood gives way to an intensely flavorful palate. Get pineapple, salted caramel, and custard. This deep salinity continues into the medium-long finish with coffee, custard, and loads of black pepper. Just awesome.
Akkeshi Distillery is fairly new to the whisky scene and has made waves with their highly limited small format new-make releases. They have moved away from imported ingredients, sourcing locally as much as possible. They use 100% locally grown peat in their single malts and as much local barley as they can. The distillery itself is also constructed to emulate the climate and terroir of Islay.
- Distilled in Hokkaido, Japan by Akkeshi Distillery
- Distilled from malted barley and peat
- ABV 48%
- Barrels: Sherry, Bourbon, Wine, Mizunara
- Age: Minimum 3 years
- Peat: 10 ppm
- Production limited: 510 bottles
- 23.66 fl oz (700ml)