Kaiyo Whisky is truly intriguing. It begins as a teaspooned malt, where the bulk of the whisky comes from one distillery, with a small addition of malt from another, preventing it from being classified as a single malt.
 
The whisky is aged in mizunara oak, known for imparting a complex array of flavors, though it's notoriously difficult for coopers to work with.
 
To enhance its unique profile further, Kaiyo Whisky spends a portion of its maturation at sea, where the movement and changing environment help to evolve its flavors.