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| Akkeshi | |
| Whisky | |
| Peaty notes, vanilla, dried fruit | |
| Malted barley, cereals | |
| 70 cl | |
| 48.0% | |
| American and European oak barrels | |
| Minimum 3 years | |
| Continuous and batch distillation | |
| 2 | |
| Cold filtration | |
| Light amber | |
| Neat, with water or ice |
Daikan is the result of careful blending that favors smoothness and complexity, maturing in oak barrels that give pleasant vanilla notes and light smoky hints. On the nose, it opens with delicate aromas of toasted cereals, dried fruit, and an herbal background, while on the palate it emerges with elegant warm maltiness balanced by a pleasant sensation of sweetness and subtle spices. The finish is long and enveloping, with a mineral touch that recalls the freshness of the nearby ocean.
To be enjoyed neat or with a little water to unleash all its nuances, this blended is perfect for those seeking a Japanese whisky of character that combines tradition and modernity with a distinct and refined personality.
Akkeshi
Discover the spirits, production style and story of Akkeshi.
Distillation
Pot still distillation (Forsyth stills); production of both peated and unpeated malts; use of single pot still for part of the grain whisky production.
Ageing
Maturation in dunnage and racked warehouses; use of the local climatic influence (sea air/fog) as a defining element; experimentation with different types of casks.