Kaiyo Cask Strength Whisky, translates to Ocean, this whiskey spends three months ocean-aging before being bottled. Kaiyo is aged in Mizunara Oak, a rare and expensive Japanese variety of very porous oak. Because the trees grow crooked, they need to be around 200 years old before they will make a barrel. Japanese whiskies are almost never bottled at cask strength, cellar away this super tasty and very limited production when available.
A journey through the four seasons with six Japanese botanicals: Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refine...
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A blend of whiskies from Hakushu, Yamazaki, and Chita. Fresh straw, vanilla, and gentle grain, coconut, tamarind, and blanched almonds, A shorter f...
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Grain, oak, smoke, and fruit mingle on the nose. Grain tempered on the palate, with notes that offer a complex melange of toasted wood, tea leaf, c...
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Discover two of the beloved Japanese Whiskies with this set, including two bottles of Hibiki Harmony and one bottle of Yamazaki 12 Single Malt.Yama...
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Grain whisky is made from corn, wheat, and unmalted barley on a continuous still -- much like vodka is produced. The Coffey Still is a type of cont...
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