This one-of-a-kind bottling from Kaiyo is a whisky matured for the full term in first-fill Japanese “Kuri” chestnut barrels. The barrels are sent to sea for 3 months after 7 years of age in Japan, as are all of Kaiyo’s whiskies. It’s then shipped back to Japan, where it’s bottled at 46 percent alcohol by volume.

The Kuri begins with dried wood notes and a spice that smells like incense. Lavender’s floral tones are complemented by raisin and eucalyptus. Long and lingering, with overtones of ripe raspberry.