White Oak Distillery

The oldest licenced whisky distiller in Japan, Eigashima Shuzo has been producing spirits since 1919, beating out their next rival Yamazaki by four years. But whisky was a marginal part of their operation for decades until 1984. That was when the current White Oak distillery was built in the city of Akashi, with a greater focus distilling whisky as Japan’s appetite for it boomed. The old distillery was cannibalised for its stills and washbacks to help get White Oak up and running quickly.

 

The Japanese market for whisky collapsed dramatically not long after, and for years White Oak only produced whisky during a very short window each year. But that has increased in recent times, and since 2017 the distillery produces whisky-bound spirits seven months a year.

 

The distillery is equipped with a single set of stills which were only installed in February 2019, replacing their older counterparts. Water for the distillery comes from an underground source.

 

All of the spirits made at White Oak are matured onsite, with the distillery’s location having a strong effect on the process. Not only are there coastal influences from the Seto Inland Sea, but the temperature of the area can swing wildly from an average of 6°C in the winter to approaching 30°C during summer. A wide variety of casks are used for maturing their spirits including ex-Bourbon, Sherry Cognac, Wine, and even Tequila. Not that local options are ignored, as ex-Shochu casks are also used, and a 2018 limited release was matured in ex-Sake casks.

 

Whisky from White Oak is bottled under the Akashi brand, giving homage to its hometown. And frankly, if western customers saw White Oak on the label they wouldn’t automatically think that this is a Japanese whisky. The signature bottling is the Akashi Single Malt with no age statement. This is a lightly peated whisky which has been matured in three different casks. A number of limited edition age statement bottlings with a variety of wood finishes have joined this. Examples include two six year old single malts matured in Red Wine and White Wine Casks, and a 10 year old aged in Sherry butts. This is a richly sweet whisky with a strong sherry influence. Expect cinnamon, dessert fruits and sherry spices.