Picked up a trio of Kaiyo from K&L Wines earlier in the week that got delivered today. My understanding is they buy up teaspooned whisky from other distilleries and then age them in Mizunara oak which gives it a pretty unique flavor profile since barrels out of this type of wood are hard to make and costlier than regular oak. They’re then put on a boat for aging so are constantly rocking and exposed to salty sea air.
L to R:
7 year single malt
The peated
Cask #543 Cask strength