![]() ![]() Kenten Jitsugyo initially considered the better-known Kushiro, Hokkaido, as the location for the distillery. Just like in Islay, the warm moist air from the wetlands is cooled by the nearby ocean, creating advection fog on a regular basis. Again this is fairly close to Islay, where the averages are 14C and 4C respectively. Crowfoot grows upstream on the Homakai River, which feeds the Akkeshi Distillery.Ĭlimate-wise, Akkeshi has an average temperature of 18C in the summer and -6C in the winter. That peat finds its way into the water table in Akkeshi, just as it does in Islay. There appears to be little threat to wetlands in the area either, as 13000 acres in the area are protected by the Ramsar Convention. 1.7m below the distillery itself is 1.2m thick layer of peat. Just like Islay, Scotland, where 1/4 of the island is wetlands, So with Kenten Jitsugyo’s dedication to recreating that smoky Islay whisky experience here in Japan, access to wetlands and peat is a must. Most Japanese people that have heard of Akkeshi know it because of oysters.īut importantly, Akkeshi is also home to plenty of wetlands, a major source of peat. In fact, eastern Hokkaido, where Akkeshi is located, is probably one of the most sparsely populated areas of the Japan. Unlike some asset classes, whisky tends to appreciate in value with age.Īkkeshi, Hokkaido isn’t a very famous location. ![]() There’s also a financial angle: Kenten Jitsugyo is reportedly pretty cash-rich, and they were looking for something more grounded in reality than financial products or real estate. Whisky, with no expiration date and being extremely anti-bacterial due to the high abv, was a “dream product” for them. As a result, the company is intimately familiar with the difficulties surrounding food health and safety at factories. Prior to getting involved with whisky, Kenten Jitsugyo has worked with several major manufacturers of food and dairy products. With growing demand and supplies of aged Japanese whisky being harder and harder to come by, they decided that creating their own whisky distillery was the better move. From there the company looked to expand even further and become a bottler. His interest in whisky piqued, Toita-san would eventually lead Kenten Jitsugyo to begin exporting Japanese whisky. Unlike many new whisky drinkers, he was not put off by the smoky, peaty notes of Islay malts when experiencing them for the first time - he calls his first experience with Ardbeg 17 at a bar in Ginza “unforgettable.” 1266), 59.2%, $150Ī graceful whiskey from the Blue Ridge Mountains that’s richly spiced alongside grape, blueberry pie, vanilla, coconut, dark chocolate, and pepper spice.ĩ0 Dogfish Head Alternate Takes Volume 4, 43% $70Ī premiere craft brewer succeeds at whiskey making.Who’s behind it Akkeshi Distillery was created by Kenten Jitsugyo, a trading company based here in Tokyo.Īt the helm of Kenten Jitsugyo is Keiichi Toita. Courage & Conviction Cuvee Single Cask (No. Earthy, with fresh grains, lemon, lime, melon, and pepper spiceĩ3 The Notch 15 year old (Batch 2), 48$, $500įrom Triple Eight Distillery on Nantucket Island, this smacks with flavors of rancio, melon, jammy grape, cooked apples, and chocolate.ĩ1 Virginia Distillery Co. Jammy flavors of passion fruit, peach baked apple, and blackberry coulisįrom Chicago’s multi-faceted, creative craft whiskey maker. ![]() The first American single malt from this Tennessee whiskey giant. Rich milk chocolate, blueberries, toasted marshmallow, and vanilla latteĩ0 Jack Daniel’s Twice Barreled, 52.85%, $70 George Spirits 40 th Anniversary Edition (Lot 22), 48%, $500Įlder statesman of the craft distilling movement and an early progenitor of American single malt. Vanilla cream, toasty oak, cherry sorbet, candied raspberries, and coconut shavingsĩ1 St. Bright citrus, with hints of malt, vanilla, and oak flavors abound.ĩ0 Stranahan’s 10 year old Mountain Angel, 47.3%, $130Ī Colorado institution that focuses on single malt. Made by Newport Distilling, Rhode Island’s oceanside distiller. And here are a few examples of the varied complexity they offer. The flavor variations of the style are significant. As we write in our story, single malt is a pan-national phenomenon, encompassing nearly every state in the Union. The Fall issue of Whisky Advocate is on the newsstands now, and it features a full cover feature on whiskey’s biggest new thing, American single malt. ![]()
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