White Oak 2009

Overall rating
87.11/100
votes
11
Whiskybase ID
WB62364
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Eigashima - Kiri
Vintage
Summer 2009
Bottled
11.2014
Stated Age
05 years old
Casktype
3yo European Oak Hogshead 2yo White Wine Cask
Casknumber
61191
Number of bottles
360
Strength
58.0 % Vol.
Size
500 ml
Bottle code
U6461
Barcode
4969265767256
Bottled for
Gaiaflow
Market
Japan Japan
Added on
14 dec 2014 11:19 am by Theli
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 149.00

one in wishlist

11 × member ratings

22 × in collection

Whisky reviews for White Oak 2009

3 users have left 3 reviews for this whisky. Average rating is 87.11 points.

  1. Vince scored this whisky 83 points Expert Senior

    Aggressive use of oak which means the initially promising nose is not fully backed up by the palate which offers less variety and is on the bitter side. Very drinkable with the high ABV though, and becomes rather flat with even a few drops of water so proceed with care. Interesting for those curious about lesser known Japanese whisky brands and probably the best Akashi whisky I have had--but still hideously overpriced for what you get.

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  3. Baanaanaabob scored this whisky 86 points Connoisseur

    Toasted bread aniseed almond black and white pepper, interesting

  4. darren918jp scored this whisky 89 points Member Senior

    Wanted to try something new and unusual in the midst of a daunting task, so I turned to this for something inspirational.

    Well, it's a bold attempt and came of fairly well I'd say, a success.There's not a lot of complexity here, but there is some depth and good balance, though the finish is somewhat abrupt. The white wine is discernible on the nose, and it brought back memories of the Meursault aged Glenmorangie--without the added complexity thanks to age, etc.

    The European oak's tannins and vanilla nicely offset the fruity sweetness of the white wine cask, making for an interesting profile. However, as a whole the end product lacks a degree of integration that would give the intermingling of the casks more continuity into the finish. 

    The idea seems to have been to use a new oak barrel to rapidly impress the wood upon the spirit, and then let the wine cask work on that to round it up and civilize it. Note that it spent a full two years in the wine cask, versus three in the new oak.

    There have been a succession of such experimental young bottlings of Japanese whisky recently, in part due to the reopening of distilleries, no doubt, and an adventurous approach to aging and cask selection.

    I'd say this was a successful experiment and a sign that eventually we are going to see some impressive bottlings from this distillery a few more years along.

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