Kaiyo is the most interesting distillery in Japan today. Conforming to the liberal rules in Japan, Kaiyo purchases peated distillate from Scotland and brings it to Japan and ages it for 2 years in Madeira casks. The distillate is then transferred to fresh Mizunara Oak casks (a native Japanese oak) where is ages for a further 2+ years. At some point in the aging the barrels are placed on a ship and spend 3 months at sea (Kaiyo means ocean) before returning to Japan where it is bottled and shipped.
Nose: Sees only moderate smoke, but ample iodine, some notes of dried berries, and hints again of that sandalwood savoriness.
Palate: Is rather delightful, a melange of wood, peat, and fruit that requires some time to unpack. There are notes of almonds here, plenty of tea leaf and toasty grains.
Finish: Malty grains and cinnamon
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