This 10 year old Japanese whisky from Kaiyo was given its signature mizunara oak maturation, but then treated to an additional stay in casks that previously held rye whiskey! We can think of a fair few whisky buffs that ought to find that cask crossover rather exciting.
Trickles of milk chocolate, banana bread, and a touch of ginger join hints of dried berries and subtle green peppercorn spice.
That rye cask spice is plentiful, with peppercorns and dried herbs backed by biscuity malt, caramel, and chocolate raisins.
Fragrant oak, toffee, toasted nuts, and lingering spice.
