Kaiyo Whisky is very intriguing indeed, starting out as a teaspooned malt (with the bulk of the malt whisky coming from one distillery, along with a drop of malt whisky from another distillery, meaning it can't be called a single malt). It's matured in Mizunara oak - Mizunara can impart a wonderful array of flavours to the whisky, though its notoriously difficult for coopers to work with. Not only that, it spends a portion of its maturation at sea, helping to evolve its flavour profile further.
Nose: Orange peel, jasmine, a hint of coastal air, soft cedar.
Palate: Coffee bean, green apple, black tea and alpine herbs.
Finish: Cinnamon rolls and mango.
**Notes From Master of Malt **
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