Kaiyo Whisky is very intriguing indeed, starting out as a teaspooned malt (with the bulk of the malt whisky coming from one distillery, along with a drop of malt whisky from another distillery, meaning it can’t be called a single malt). Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. Not only that, it spends a portion of its maturation at sea, helping to evolve its flavour profile further.
On the nose, orange peel, jasmine, a hint of coastal air, soft cedar. Coffee bean, green apple, black tea and alpine herbs on the palate. With cinnamon rolls and mango finish.