Descrizione
History
Even if the history of whiskey in Japan is indisputably linked to Masataka Taketsuru, founder of the Nikka distillery, the history of distilleries in the Land of the Rising Sun is much older; in fact, as early as 1888, the White Oak Distillery was founded in Akashi. Starting with small whiskey productions but already known for the production of Saké and Shochu, over the years it has established itself as one of the main producers of pure malt and whiskey in the whole country. The company is very attentive to every step involved in the production of whiskey; from distillation, rigorously performed using traditional methods and discontinuous stills, to refinement, which takes place in oak barrels for a minimum of 3 to a maximum of 8 years for pure malt.
Production method
The whiskey making process begins with the malting of barley, during which the starches in the grain are broken down into simple sugars for fermentation. There are three stages: the maceration, germination and drying of the barley. The barley is then ground, added with hot water and the resulting wort is fermented and distilled. Final refinement, including choosing the right wood, is important to the flavor of the whisky.
Alcohol content
40%
Tasting notes
Light amber color with hints of honey. Notes of vanilla, American oak, flowers and candied orange peel on the nose. On the palate it is creamy, enveloping and balanced, with a decisive and alcoholic finish that returns to the spicy notes of wood.
Usage
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of Japanese whiskey, but still able to express aromas, character and substance. Great as a gift!
Recensioni
Ancora non ci sono recensioni.