Akashi whisky is the only whisky in the world that is made by a Toji (grand master in the art of sake making) by introducing sake-making methodologies into the whiskey making process. The pot still used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whiskey does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate. Akashi White Oak is a whiskey reserved in Japanese Shochu cask (American Oak) for 5 years, aged in ex-bourbon casks before finishing in ex-sherry casks for 2 years. Nose: honey, pepper, vanilla, hazelnut Palate: honey, chocolate, pepper, oak, vanilla, dried fruits Finish: honey, spices, cinnamon, longer finish, sticky date pudding Age: 7 years