The folks at Kaiyo in Japan matured this whisky for a decade, starting off as they always do by filling it into mizunara oak casks. This expression was then treated to a finish in some very rare bourbon barrels.
Notes of cedar and charred oak open the way for maple and pecan pastries, spiced vanilla cream, and cinnamon.
Buttery layers of caramel and toasted spice develop into darker notes of treacle toffee, candied nuts, and baking spice.
Rich toasted oak lingers, with honey, nuts, and woody spices.
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