Kaiyō The Peated oak and so he set out

and so he set out to import a few Pedro Ximenez & Fino Sherry barrels from Spain to use in finishing the bourbon

No Artificial Coloring

cinnamon and baking spices on the finish

who was then the president of the company

ORGANIC and practicing BIOYNAMIC

Kaiyō The Peated oak and so he set outKaiyo The Peated is matured initially for two years in ex Madeira wine barrels to impart a sweetness and softening balance to its level of peat. It is then transferred to Japanese Mizunara Oak, where it continues to mature for the rest of its days until Kaiyo's Master Blender deems it ready for bottling and enjoyment. All of our whiskies are made from malted barley, remain un chillfiltered, and enjoy a three month ocean maturation that helps bring out