Established 1888 with a view to brewing top shelf Sake, Akashi began distilling Scots style Whiskies in 1919, the first in Japan to do so. Traditionally crafted at the White Oak Whisky works, from nothing but the finest Scotland barley and peat, Akashi is treated to three years in oak hogsheads before finishing another two years in a selection of seasoned Sherry casks, which have been used for the ageing of Spanish Oloroso. Bottled without any chill filtration, its rich creamy character is evocative of florals and vanilla oak before an evolving, sweet Sherry finish.