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| Akkeshi | |
| Single malt whisky | |
| Smoky, peaty, notes of wood and vanilla | |
| Malted barley | |
| 70 cl | |
| 55.0% | |
| Oak barrels | |
| Pot still still | |
| 2 | |
| Non chill-filtered | |
| Light amber | |
| Neat, with water or ice |
The artisanal distillation process is combined with careful aging, often in barrels ranging from American oak to other woods, which emphasizes a complex structure, capable of expressing nuances of sweet spices, fine ash, and a light marine hint, characteristic of Akkeshi’s coastal climate. On the palate, the whisky offers an elegant persistence, with an intriguing combination of malty sweetness and peaty depth, ideal for those seeking a balanced drink but with personality.
Perfect to enjoy neat, it also pairs well with smoked fish dishes or aged cheeses, enhancing their flavor notes without overpowering them. A true ambassador of contemporary and artisanal Japanese whisky.
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.