Description

Kaiyō Whisky is an extraordinary Japanese whisky brand that bridges ancient tradition, rare craftsmanship, and bold innovation. Guided by the expertise of Master Blender Jeffrey Karlovitch, one of the world’s most respected authorities on whisky and a Keeper of the Quaich, Kaiyō is renowned for producing whiskies of exceptional depth, character, and complexity.

Rather than distilling its own spirit, Kaiyō sources carefully selected casks of raw whisky from some of Japan’s most revered producers. From there, Karlovitch hand-selects barrels for maturation in ultra-rare Mizunara oak casks, widely considered the most prized and demanding oak in the world of whisky. Indigenous to Japan, Mizunara trees must grow for over 200 years before they can be harvested. Their porous, knotty grain is notoriously difficult to work with, but the effort pays off in the form of extraordinary aromatic complexity, offering notes of coconut, sandalwood, orange blossom, dried fruits, honey, and incense.

What truly sets Kaiyō apart is its sea maturation process. After years of ageing on land, the whisky is sent on a journey across the oceans from Osaka, spending up to three months at sea. During this voyage, the spirit is exposed to constant motion, shifts in temperature, and changes in atmospheric pressure, conditions that accelerate ageing and enhance extraction from the Mizunara oak. The result is a whisky that is not only rich and layered but also remarkably smooth and expressive, with a creamy mouthfeel and a luxurious, lingering finish.

Kaiyō Whisky is a testament to both Japanese dedication to detail and a spirit of global exploration. Each bottle tells a story of craftsmanship, tradition, and discovery, making Kaiyō a true standout in the world of premium Japanese whisky.