Kaiyō The Peated First Edition

The standard Kaiyo release impressed me, so I was keen to discover the peated variation. This marks my inaugural review of a peated spirit not originating from Scotland, with the exception of High West Campfire. It promises to be intriguing. Nose: Gentle smoke and sea salt mingle with some iodine and sandalwood. Abundant orange, complemented by a touch of lemon juice. Notes of apple, toffee, honey, and vanilla are present. A robust malt character and some oak are noticeable. It doesn't evoke Islay or peated Speysiders; it's somewhat reserved, but presents a pleasing aroma. Palate: Medicinal peat, yet with minimal smoke. Seaweed and ocean mist are apparent. Salted caramel, vanilla frosting, toffee, and milk chocolate are discernible. Apple, apricot, honeydew, grape, cherry, and pear are present. Orange, lemon, and grapefruit offer citrus notes. Hints of salted almonds and cashew emerge. Cucumber appears. It's akin to an Arizona Ginseng Honey Tea. Significantly more intricate than the aroma suggested. Fruit, citrus, sweetness, and nutty elements are all enhanced, while the peat remains consistent. Quite enjoyable. Finish: The peat finally emerges as smoky and saline. Some sea salt and iodine, alongside campfire smoke. Lemon drops and orange peel add brightness. Dark chocolate and raspberry contribute sweet and bitter nuances. Black pepper, cinnamon, and sandalwood are detected. A moderate duration. A satisfying conclusion. This is a commendable spirit. The aroma is somewhat subdued, but the taste and finish compensate. Particularly on the palate. It's a highly engaging whisky, distinctly different from other peated spirits previously encountered. The Mizunara Oak influence is evident, echoing the original Kaiyo in that respect; overall, it's quite distinctive. How does it compare to the initial Kaiyo expression? The quality is similar, perhaps even slightly superior. However, the 50% price increase over the standard release diminishes its value. Considering all factors, I rate it a quarter star lower than the original. It remains an excellent whisky, recommended for enthusiasts of Japanese spirits or those seeking a novel peated whisky experience.

I must confess I'm unsure how to properly review or rate this. I sampled it as part of an advent calendar curated by a friend who loves peated Islay whiskies. Initially and on a second tasting, my only question was about the type of wood used to finish this Islay, given its remarkably sweet and buttery character. The reveal only added to the mystery, with an incomplete and somewhat unclear backstory for this malt. The peat and malt do indeed seem to originate from Islay, explaining some of the tasting notes. It then apparently took a sea voyage, hence the salty notes. However, that sweet, buttery texture strongly suggests a special wood finish. I initially considered a white dessert wine. But the wood itself, I couldn't identify. Perhaps I haven't encountered mizunara before. I'd be keen to try it again. I believe it comes together quite well and in a distinctive manner. I need more time with a bottle to determine if this rating is too high. But I truly enjoyed the sample. It's the most unique Scotch I've had in quite some time.

A briny aroma, the mizunara is quite apparent, and this spirit helped me clearly identify this wood's influence more generally. There are hints of soy sauce or a fishy quality that is very noticeable on the cork where it was heavily absorbed in the bottle I acquired—almost to the point I suspected an issue. Sweetness appears immediately and quickly transitions to spiciness—I'm inclined to say it resembles Asian cuisine (garlicky spices, fish sauce, some funk). I detect some vanilla but struggle to pinpoint other flavors. It's somewhat dry. The finish is relatively brief. Peat is barely perceptible at the end and quite pleasant. It benefits from the addition of water.

This review is for the second edition Nose: seagrass and slight salt, cherry blossom, peach, and orange peel Mouth: apple, caramel, burnt sugar cookies, molasses, cinnamon, and citrus Finish: spiced apple cider, distant campfire, vanilla, and almond Truly surprised and impressed by this, much more complex and flavorful than I anticipated. Delicate flavors abound, should appeal to bourbon or scotch drinkers

On the nose, it hits with a strong peat smell with a hint of sweetness. Upon tasting, I get the peat which immediately transforms into the oak smoke. When the initial alcohol burn fades, the oak mellows out into a very pleasant oak/peat flavor that lingers just long enough on the tongue before your next sip. Overall, very impressed with my first Japanese whisky.

The aroma is pleasant and actually has a lot of agave, along with coconut, peat, and a floral/earthy scent reminiscent of a spring day; flavors of almonds, coconut water, biscuit, and oak; quite dry; a gentle, lingering burn; finishes with almonds, oak, and light, fresh coconut; overall it's solid and the peat is subtle and balanced, but it doesn't stand out to me, especially considering the cost.