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 Kuri” is one of the most innovative expressions in the Kaiyō Wood Library Series, finished in Japanese chestnut (kuri) wood casks, a bold, creative twist that adds richness, spice, and creamy sweetness to the distillery’s already elegant house style. Bottled at 46% ABV and non-chill filtered, it’s a beautifully textured whisky that showcases Kaiyō’s dedication to craftsmanship and experimentation.
In the glass, it glows golden amber and opens with an inviting bouquet of toffee, roasted chestnut, cinnamon bark, and orange marmalade, backed by gentle hints of vanilla bean, coconut, and sandalwood from the Mizunara oak. The palate is rounded and luxurious, with layers of hazelnut, dried apricot, maple sugar, and warm baking spice, unfolding over a supple, medium-bodied structure. The chestnut cask influence adds a creamy, nutty richness that plays perfectly against Mizunara’s floral lift and exotic spice. The finish is long and balanced, leaving a trail of caramelised nuts, honeyed malt, and a touch of oak-char minerality.
