Kaiyo presents the second release of the one-of-a-kind Japanese whisky, entirely aged in first-fill Japanese chestnut barrels. Made from 100% malted barley, matured for seven years in Japan, and aged at sea for three months, as all of Kaiyo's whiskies do. After the journey, the whisky returns to Japan to be bottled un-chill-filtered.
Tasting notes
The Kuri opens up with notes of wood and incense-like spice. The aromas are intense but not overwhelming.
Mild on the tongue with lavender notes complimented by raisins and eucalyptus hints.
The finish is long, with sweet hints of ripe raspberry and a slight burn at the end.
