Akashi White Oak Bourbon Cask 3 Year Old is proof that age isn’t everything. Distilled on the shores of the Seto Inland Sea, this small-batch single malt packs bourbon cask richness, coastal freshness, and Japanese precision into just 3 years.

Akashi White Oak Single Malt Bourbon Cask 3 Year Old 50cl
Brand: Akashi (White Oak) | Category: Japanese Single Malt | ABV: 50% | Origin: Hyogo, Japan | Vol: 500ml

Tasting Profile
Nose: Fresh-cut oak, citrus peel, vanilla, and a faint ocean breeze, young, vibrant, and alive.
Palate: Creamy and energetic. Caramel, toasted grain, lemon zest, and green apple over a backbone of soft spice.
Finish: Crisp and warming with lingering oak char, dry herbs, and salted butter.

Production Details
Matured exclusively in first-fill bourbon barrels for 3 years, this whisky is bottled at 50% ABV for intensity and texture. Made by Eigashima Shuzo, one of Japan’s oldest licensed distilleries, with a craft whisky setup that operates only a few months per year.

Perfect For
Whisky adventurers, new world malt fans, or anyone who appreciates youthful power with clean Japanese craftsmanship. A punchy pour for bold palates.

Expert Notes
Don’t be fooled by the age. The maritime climate and active cask influence give this 3-year malt a surprisingly deep profile, with bright bourbon barrel character and unmistakable Japanese poise.

Customer Reviews
“Fresh, spicy, and totally drinkable at 50%. Surprisingly full.”   Nori S.
“Short-aged but not short on flavor. Great find.”   Jerome T.
“Bold and coastal, feels like whisky on fast-forward.”   Keira D.

Interesting Fact
Akashi’s distillation runs are limited, the stills only operate for a few months each year, making each bottle something of a small batch rarity.

Serving Suggestions
Best neat to enjoy its raw power, or with a splash of water to bring out vanilla and citrus notes. Try it with grilled seafood or creamy cheeses to echo its coastal depth.

Distillery Background
Located in Hyogo Prefecture, White Oak Distillery (Eigashima Shuzo) began as a sake and shochu producer before pivoting to whisky. With a minimalist, seasonal production schedule and traditional methods, it produces some of the most character driven small batch whiskies in Japan.