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About the Distillery: located in the small town of Akashi on the shore of Seto Sea, Eigashima has been brewing various traditional Japanese spirits since 1888, including sake and shochu. As early as 1919, intrigued by the trials and projects of their Japanese colleagues, they envisioned whiskey distillation. They thus obtain the first license to distill Whisky in Japan. After several production attempts made in their infrastructures, they launched the construction of the Eigashima (formerly White Oak) distillery in 1984. Built according to Scottish models, they designed fine whiskies there in small quantities. Indeed, this is a largely manual production carried out by the same local artisans who set about making more traditional eaux-de-vie.
Elaborated from 50% malted barley and aged in American oak barrels then refined for 1 year in sherry barrels. The nose is soft, sweet, on honey, vanilla and chocolate, cinnamon and orange zests. The mouth is soft and balanced, woody, on dried fruits, spices, nuts. The finish is long and sweet, with hints of Sherry.
Soft and spicy
50cl - alc. 40% vol.