Kaiyō whisky is matured in the finest Japanese Mizunara oak casks, hand-made and prized for their delicate wood grain. They are among the rarest casks in the world and areconsidered the finest in which to mature whisky. After years of traditional ageing, Kaiyō whisky casks go on a final maturation at sea voyage for up to 3 months, allowing the natural motion of the sea to increase contact between the whisky and the wood, imparting a fuller, richer oak flavour.
Exotic fruits, cut grass, linseed oil, almonds, vanilla, coconut and lavendar are amongst the long list of flavours found in the Original Mizunara Oak.