Kaiyo The Rubi

Really enjoy kaiyo. It’s hard to find interesting spec Japanese whisky for under $300 these days and kaiyo isn’t afraid to experiment. From the web: “3 years in Japanese Mizunara oak barrels. 3 Month Ocean Maturation. 7 additional years maturing in Mizunara. 4 last months finished in first-fill ex-Ruby port pipes.” It’s an interesting combination and one that pays off IMO. Candied oranges and milk chocolate on the arrival, with a moderately long finish punctuated with wood spice. I’d consider buying another although it’s not exactly cheap. I suppose it’s all relative given what Japanese whiskies retail for these days.

Nose has chocolate and caramel, with abit of the port coming through. The palette offers milk chocolate and an undertone of vanilla. The finish is strong mizunara oak spice, slowly fading. The mouthfeel is full. The nose and finish are, by far, the strengths of this whisky, and the finish is an outstanding example of mizunara influence.

Smoky and smooth