Kaiyo Whisky is known for its extensive use of Japanese Mizunara Oak and its use of Japanese new make distillate (malted barley), from full-term maturations to finishes. Kaiyo’s pioneering research into the effect of wood selection on whisky maturation has led to the development of bespoke barrels, crafted from slow growth, air-seasoned wood from hand-selected trees. Created by the Ariake Cooperage, these casks are handmade due to Mizunara oaks delicate wood grain.
Meaning “ocean”, Kaiyo Whisky embarks on a journey through the seas from Osaka, Japan which lasts up to three months. The result of the sea voyage and maturation is our whisky’s distinct chronicle of its journey. Just as no two stories are identical, neither is each sea voyage with factors including the motion of the seas’ waves, temperature changes, and variations of weather and air pressure all contributing to the whisky’s aging effect, and ultimately leading to a truly unique whisky
