KAIYO JAPANESE WHISKY (700ML)

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David Driscoll
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Wine and Spirits Magazine
SKU
KAIWHWH10 UCAU
$139.99 Per item
Price:
Bottle
700ml
$139.99 Per item
To break into the incredibly popular Japanese Whisky market, we wanted something that, just like our wine selection, would not only over-deliver in regard to complexity and flavour, but would also have a great story to accompany it. Kaiyō is the creation of a a former Asahi employee, Mr. Watanabe, through his connections in and knowledge from his work in the industry. All of the Whisky that Watanabe uses is purchased in Japan. His Whiskies are not single malt from the start, however, because of the practice of teaspooning these purchased casks. A relatively common practice but perhaps not as well understood, teaspooning is the practice of adding a small amount of another Whisky to a barrel, anywhere from a drop (or a teaspoon) to a full bottle. This practice prevents the purchaser or independent bottler from claiming that the Whisky is a single malt from the seller, and selling it under its name. He hand selects specific barrels of raw whisky spirit, made by some of the most respected names in the Japanese Whisky game, that he then wants to use for his blend. The base whisky is then transferred to the most expensive and complex oak barrels in the world; Mizunara Oak. Mizunara Oak casks are among the rarest casks in the world and are considered the finest in which to mature Wh(more...)
To break into the incredibly popular Japanese Whisky market, we wanted something that, just like our wine selection, would not only over-deliver in regard to complexity and flavour, but would also have a great story to accompany it. Kaiyō is the creation of a a former Asahi employee, Mr. Watanabe, through his connections in and knowledge from his work in the industry. All of the Whisky that Watanabe uses is purchased in Japan. His Whiskies are not single malt from the start, however, because of the practice of teaspooning these purchased casks. A relatively common practice but perhaps not as well understood, teaspooning is the practice of adding a small amount of another Whisky to a barrel, anywhere from a drop (or a teaspoon) to a full bottle. This practice prevents the purchaser or independent bottler from claiming that the Whisky is a single malt from the seller, and selling it under its name. He hand selects specific barrels of raw whisky spirit, made by some of the most respected names in the Japanese Whisky game, that he then wants to use for his blend. The base whisky is then transferred to the most expensive and complex oak barrels in the world; Mizunara Oak. Mizunara Oak casks are among the rarest casks in the world and are considered the finest in which to mature Wh(more...)

Scores & Reviews

4.5 / 5

David Driscoll

If you're unfamiliar with the legend of Japanese Mizunara oak, it's become heralded in the whisky world both for the exotic flavors of incense, sandalwood, and coconut it passes along to the spirit, as well as its expense. Difficult to cooper and notoriously inefficient as a vessel, editions of Yamazaki and Bowmore aged in Mizunara wood have sold at four figure prices, making the Kaiyo whiskies in comparison seem like a steal. You get an exotic note of tea and faint orange peel on the nose of the standard Kaiyo edition, but the soft and rather delicate palate brings more of the vanilla and oak character. The spices come out on the finish with lots of pepper and oolong. It's very Japanese in its restraint, graceful from front to back without any serious peaks or valleys.

91 / 100

Wine and Spirits Magazine

Finely ground spice, vanilla sponge cake, light honey, and brown sugar cubes, as well as the mizunara fingerprints of aromatic wood and incense. Pastry, egg custard, and allspice flavors; there’s just enough body apparent as the spices settle down, unleashing a substantial wave of vanilla creaminess. Leaves a long aftertaste, like a light-hearted pillow fight between the vanilla cream and the fading spices.