Kaiyo - Mizunara Oak Whisky
Mizunara Oak is often considered the best oak to age whisky in. Indigenous to Japan, it imparts a unique sweet and spicy profile with exotic aromas. The oak is relatively difficult to work with. The tree does not grow straight, it has many knots when compared to its American and European Oak relatives. It also carries a high water content. In fact, mizunara translates to 'Water Oak.' These challenges make the barrels prone to leaking, damage, and incredibly expensive ($6,000 + per barrel). To be converted into the perfect barrel, Mizunara Oak trees must also be at least 200 years old.
Kaiyo Description
Kaiyō 43% Delicate nose with vanilla, ripe dried fruit and hints of cherry, with a long lingering finish.
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