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. 3 years in Japanese Mizunara oak barrels. 3 Month Ocean Maturation. 7 additional years maturing in Mizunara. 4 last months finished in first-fill ex-Ruby port pipes.
Tasting Notes: Candied orange and toasted marshmallow, with notes of sandalwood and mango fill your glass. Hints of dark chocolate and peppermint last on the palate with high viscosity, making for a long finish.
