Eigashima (White Oak) STR (Shaved, Toasted, Re-charred)
Destilería
Eigashima (White Oak)
Japan
Tipo de Barril
STR (Shaved, Toasted, Re-charred)
Various (reconditioned)
Descripción General
Eigashima (White Oak) and STR (Shaved, Toasted, Re-charred) casks represent a notable combination in the world of whiskey maturation. Based in Honshu, Eigashima (White Oak) uses STR (Shaved, Toasted, Re-charred) casks to shape the flavor, color, and character of its whiskey, demonstrating how cask selection is central to the final product.
Eigashima (White Oak) founded in 1888, owned by Eigashima Shuzo, drawing water from Sources water from underground springs near Akashi Bay in Hyogo prefecture, an area historically known for clean coastal water. The moderately mineral spring water, tempered by maritime influence, contributes to Eigashima's light and delicately crafted Akashi whisky style.. Eigashima Shuzo in Akashi, Hyogo Prefecture holds Japan's first whisky license, granted in 1919 — four years before Yamazaki. The distillery primarily produces sake and shochu, with whisky made only.
STR (Shaved, Toasted, Re-charred) casks originating from Various (reconditioned), with a capacity of approximately 225 liters, previously used to hold Red wine (typically from South America or Europe) in casks that have been systematically shaved to remove exhausted inner wood., typically used for 3-10 years of maturation. In terms of flavor, STR (Shaved, Toasted, Re-charred) casks Toasted coconut, caramelized sugar, dark fruit, and clean fresh oak. Combines wine cask fruitiness with the sweetness of freshly charred.
When Eigashima (White Oak) matures whiskey in STR (Shaved, Toasted, Re-charred) casks, the result reflects a deliberate choice to harness the cask's influence on aroma, palate, and finish. This pairing illustrates the art of cask management — selecting the right vessel to complement the distillery's spirit character. For whiskey enthusiasts exploring how maturation shapes flavor, Eigashima (White Oak)'s use of STR (Shaved, Toasted, Re-charred) casks provides a compelling case study in wood-spirit interaction.
Eigashima (White Oak) founded in 1888, owned by Eigashima Shuzo, drawing water from Sources water from underground springs near Akashi Bay in Hyogo prefecture, an area historically known for clean coastal water. The moderately mineral spring water, tempered by maritime influence, contributes to Eigashima's light and delicately crafted Akashi whisky style.. Eigashima Shuzo in Akashi, Hyogo Prefecture holds Japan's first whisky license, granted in 1919 — four years before Yamazaki. The distillery primarily produces sake and shochu, with whisky made only.
STR (Shaved, Toasted, Re-charred) casks originating from Various (reconditioned), with a capacity of approximately 225 liters, previously used to hold Red wine (typically from South America or Europe) in casks that have been systematically shaved to remove exhausted inner wood., typically used for 3-10 years of maturation. In terms of flavor, STR (Shaved, Toasted, Re-charred) casks Toasted coconut, caramelized sugar, dark fruit, and clean fresh oak. Combines wine cask fruitiness with the sweetness of freshly charred.
When Eigashima (White Oak) matures whiskey in STR (Shaved, Toasted, Re-charred) casks, the result reflects a deliberate choice to harness the cask's influence on aroma, palate, and finish. This pairing illustrates the art of cask management — selecting the right vessel to complement the distillery's spirit character. For whiskey enthusiasts exploring how maturation shapes flavor, Eigashima (White Oak)'s use of STR (Shaved, Toasted, Re-charred) casks provides a compelling case study in wood-spirit interaction.