Eigashima Akashi Whisky
Located less than 100 meters from Kobe Bay, Japan’s smallest whiskey producer has been making traditional Japanese alcoholic beverages for over three centuries. Production of this Single Malt involves ageing in a complex blend of sherry, brandy, bourbon, wine, American oak and even ex-shochu barrels to insure a fine, super sip-able whiskey. Very limited quantities. Smooth, with lots of yellow apple, powder sugar, angelica fruit and hints of sea air.