Kaiyo is a negociant bottler started by a drinks group led by former Asahi employee Mr. Watanabe, who was able to purchase “teaspooned” malt whisky barrels from an unnamed Japanese supplier thanks to his connections in the industry (“teaspooning” occurs when a distiller adds a teaspoon of another whisky into the barrel before selling it, thus preventing the purchaser from claiming it as a single malt from that distillery). The Kaiyo whiskies are then aged in Mizunara oak from Ariake, considered one of the best manufacturers in the world. The oak-ageing process takes place partly in Japan and partly at sea, being ocean-matured. The Mizunara oak imparts exotic flavors of incense, sandalwood and coconut, with faint notes of tea and orange peel on the nose. “The Rubi” is the latest in Kaiyo’s special release cask finish series. Aged for three years in Mizunara oak before heading out to sea for three months, it spends an additional seven years back in Japan before being briefly rested in former ruby Port pipes for four months. It has distinct aromas of candied orange and toasted marshmallow, with hints of dark chocolate and peppermint on the palate and a long, seductive finish.
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