Kaiyo Whisky is very intriguing indeed, starting out as a teaspoon 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 it is 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.

Nose:Orange peel, jasmine, a hint of coastal air, soft cedar.

Palate:Coffee bean, green apple, black tea and alpine herbs.

Finish:Cinnamon rolls and mango.