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| Akkeshi | |
| Single malt whisky | |
| Smoky, peaty, notes of wood and vanilla | |
| Malted barley | |
| 70 cl | |
| 55.0% | |
| Oak barrels | |
| Minimum 3 years | |
| Pot still still | |
| 2 | |
| Non chill-filtered | |
| Light amber | |
| Neat, with water or ice |
The aging takes place in oak barrels, which moderate the power of the peat, giving complexity and a long persistence on the palate. On the taste, it is full and enveloping, with a balanced structure between robust smoke and malt softness, culminating in a clean and persistent finish. Ritto is a whisky that suits moments of thoughtful tasting, but thanks to its characteristic peatiness, it finds excellent pairings with smoked dishes and grilled meats. A sensory experience that leads to the discovery of a terroir and craftsmanship entirely Japanese.
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.