Description
Kaiyo, which translates to Ocean, is a fascinating endeavor in aging. After an initial, land-based stint aging, this whiskey spends three months ocean-aging before being returned to port in Japan and aged further before bottling.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 arealmostnever bottled at cask strength,cellar away this super tasty and very limited production whenavailable.
