A blended whisky matured for around five years in Japanese shochu casks (American oak), initially aged in bourbon casks before being finished for two years in sherry casks.
White Oak Akashi was founded in 1888 on the site of Eigashima in the city of Akashi. The White Oak distillery was the first in Japan to obtain a licence for distilled spirits in 1919 and, according to legend, was consequently the first to distil whisky in the country. Production remained traditional and primarily for the Japanese market until 1984, when a new distillery was constructed specifically for whisky production. Situated near the sea and close to the city of Kobe, the distillery benefits from a mild and stable climate. Today, White Oak produces single malt in small quantities, with steadily improving quality.
