Kaiyo Japanese Whisky 700mL

To break into the incredibly popular Japanese Whisky market, we wanted something that, just like our wine selection, would not only over-deliver in regard to complexity and flavour, but would also have a great story to accompany it. Kaiyō is the creation of a a former Asahi employee, Mr. Watanabe, through his connections in and knowledge from his work in the industry. All of the Whisky that Watanabe uses is purchased in Japan. His Whiskies are not single malt from the start, however, because of the practice of teaspooning these purchased casks. A relatively common practice but perhaps not as well understood, teaspooning is the practice of adding a small amount of another Whisky to a barrel, anywhere from a drop (or a teaspoon) to a full bottle. This practice prevents the purchaser or independent bottler from claiming that the Whisky is a single malt from the seller, and selling it under its name. He hand selects specific barrels of raw whisky spirit, made by some of the most respected names in the Japanese Whisky game, that he then wants to use for his blend. The base whisky is then transferred to the most expensive and complex oak barrels in the world; Mizunara Oak. Mizunara Oak casks are among the rarest casks in the world and are considered the finest in which to mature Whisky. The native Japanese Mizunara oak tree is incredibly difficult to cut and shape, and only the most skilled coopers can work this wood. Firstly, these oak trees must be a minimum of 200 years old before they are large enough to be used. In addition to this, the wood is softer and has more knots in it, making it harder to cut into barrel staves. The shape of the tree also proves a hindrance as the oak trees do not grow straight but rather with a fluid curvature. So why go to all this trouble and expense? It's because of the incredibly complex range of flavours Mizunara oak imparts on the spirit inside. Oak is the most influential factor in the flavour of whisky, and Mizunara brings flavours of orange, lavender, dried berry, coconut, honey and vanilla, as well as a deep mahogany colour and luxurious, creamy soft mouthfeel. After years of maturing in Japan, the casks go on a final maturation stage. They are sent on a sea voyage, leaving from Osaka Japan and arriving in Scotland 3 months later. This is a process known as 'Maderisation' first recognised by traders going between Europe and the Americas during the Age of Discovery, where wine shipped across the equator would add complex flavours to the wine when shipped in barrels. As a wine company, this process was just another reason why we had to import this very special product!