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| Akkeshi | |
| Whisky | |
| Peaty notes, vanilla, dried fruit | |
| Malted barley, water, yeast | |
| 70 cl | |
| 48.0% | |
| American and Japanese oak barrels | |
| Minimum 3 years | |
| Distillation in copper stills | |
| 2 | |
| Cold filtration | |
| Golden amber | |
| Neat, with water or ice |
On the nose, it opens with elegant scents of vanilla and honey, complemented by a subtle hint of peat that adds complexity without overpowering. On the palate, it is smooth, with a balanced flavor profile where hints of dried fruit and mild spices emerge, accompanied by a pleasant final persistence that recalls slightly smoky notes.
The Taisho Blended lends itself to multiple pairings: ideal with raw fish dishes, sushi, and tempura, but also with fresh cheeses and white meats. A spirit that invites contemplation and tells, in every sip, the passion and dedication of the art of 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.