Kaiyō Whisky is a distinctive Japanese whisky house known for its rare use of Mizunara oak and its pioneering sea-maturation technique. Under the guidance of Master Blender Jeffrey Karlovitch, a Keeper of the Quaich and one of the whisky world’s most refined palates, Kaiyō crafts small batches of whisky aged in handmade Mizunara casks, some of the most precious and difficult-to-work-with barrels in the world. Once matured on land, the casks embark on a voyage at sea, where the dynamic conditions of movement, temperature fluctuations, and air pressure variations coax even greater complexity from the oak. The result is a whisky unlike any other, rich, layered, and deeply expressive of both wood and wave.

Kaiyō “The Rye” is an extraordinary expression that brings together the spicy backbone of rye grain with the exotic elegance of Mizunara oak, resulting in a whisky that’s at once vibrant, nuanced, and irresistibly complex. Bottled at 46% ABV and non-chill filtered, this whisky is a revelation for rye enthusiasts and lovers of Japanese craftsmanship alike.

In the glass, it offers a deep golden hue and an enticing nose of cracked black pepper, candied ginger, orange zest, and incense, layered with Mizunara-driven aromas of sandalwood, coconut, and sweet spice. The palate is robust and engaging, with a core of rye grain intensity – think rye bread, cinnamon, and clove balanced by honeyed malt, toasted almond, and a gentle wave of tropical fruit. The mouthfeel is both structured and silky, carrying through to a long, spicy finish accented by hints of cedar, dried citrus peel, and warm oak.

Kaiyō The Rye is a thrilling departure from classic rye styles, simultaneously punchy and polished, with an unmistakable Japanese refinement. Whether savoured neat, over ice, or with a splash of water to unlock its full aromatic potential, this is a one-of-a-kind whisky experience that speaks fluently in both spice and subtlety.