Kaiyo Whisky is very intriguing indeed, starting out as a teaspooned malt (with the bulk of the malt whisky coming from one distillery, along with a drop of malt whisky from another distillery, meaning it can’t be called a single malt). It’s matured in mizunara oak – mizunara can impart a wonderful array of flavours to the whisky, though its notoriously difficult for coopers to work with. Not only that, it spends a portion of its maturation at sea, helping to evolve its flavour profile further.