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Akashi 4 Year 2016 Ghost # 15 Tawny Port Cask # 61966 500mL

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HKD 15,000.00 HKD 15,000.00
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Akashi 4 Year 2016 Ghost # 15 Tawny Port Cask # 61966 500mL

HKD 15,000.00 HKD 15,000.00
Brand: Akashi
Category: Japan

Ghost Series #15 is a 4-year-old Akashi single malt from 2016, given its final year in tawny port cask #61966 and bottled at cask strength in 2021. Just 849 bottles were filled.


About This Whisky

The whisky started as Akashi single malt matured in sherry and bourbon barrels. These were then vatted together into one tawny port cask for about a year before bottling. It was bottled at 61.5% ABV without chill filtration. The Ghost Series is a run of Japanese whisky releases selected by the whisky writer Stefan Van Eycken, and this edition was picked with Hideo Yamaoka.


Tasting Profile

  • Nose: Prunes, dark fruit and dried leaves, with light spice and a tangy, sweet potato note.
  • Palate: Deep and dark, with rich fortified-wine fruit; water brings out dark chocolate.
  • Finish: Firm tannins and nuttiness, with a touch of bitterness, mint and cinnamon.

Serving & Food

At 61.5% ABV, use a small pour in a nosing glass and add water gradually; the chocolate comes through with dilution. Pair with dark chocolate, dried figs or a slice of Christmas cake.


How to Enjoy

Fans of big, fortified-cask Japanese malts and small-batch releases.


Product Details

Distillery:  Eigashima Shuzo (White Oak Distillery)

Brand:  Akashi

Series:  Ghost Series #15

Vintage:  2016

Bottled:  2021

Age:  4 years

Cask:  Sherry and bourbon casks, finished about one year in tawny port cask #61966

Outturn:  849 bottles

ABV:  61.5%

Volume:  500mL

Region:  Hyogo, Japan

Origin:  Japan


About the Distillery

Eigashima Shuzo was founded in 1888 in the port town of Akashi in Hyogo, on the Seto Inland Sea, as a sake and shochu maker. It received a licence to make whisky in 1919.

Whisky stayed a sideline for decades. Its first 'White Oak' whisky was a blend of neutral spirit and flavourings, a common approach in Japan at the time, and when malt distilling began the stills ran for only a couple of months a year, fitted in between the sake and shochu seasons.