Kaiyo The Rubi has just landed in the US. It spends most of its life in Mizunara Oak, then finished in Ruby Port pipes. Kaiyo's Master Blender wanted to create a whisky that was rich with layers of flavor and in total balance. When asked which of his whiskies is his favorite, the answer is simple ? ?the next one.? 100% Malted Barley Whisky From Japan, un-chillfiltered. 3 years in Japanese Mizunara oak barrels. 3 Month Ocean Maturation. 7 additional years maturing in Mizunara. 4 last months finished in first-fill ex-Ruby port pipes. Tasting notes: Candied orange and toasted marshmallow, with notes of sandalwood and mango fill your glass. Hints of dark chocolate and peppermint last on the palate with high viscosity, making for a long finish.