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. After years of maturing the casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan. The whisky is fairly delicate, with tropical fruits like banana and pineapple on the nose, a common aroma and character of the Mizunara cask. Light dessert spices and oak notes increase with time as the whisky is able to breath. The palate is initially spicy, as the spice tapers off it leaves a warm lingering finish of oak and notes of wild cherries.
