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fermented and kept separate until malolactic fermentation has finished
whether it be for big reds
A substantial
The finish is long and satisfying
small batch blends (numbered sequentially) that are aged 6-8 years
Kaiyo Whisky The Kuri 92pf 750ml Vermouth fermented and kept separate untilThis unique bottling from Kaiyo is one of the first of its kind a whisky aged full term in first fill Japanese "Kuri" chestnut barrels. After 7 years of aging in Japan, the barrels go to sea for 3 months, as all of Kaiyo's whiskies do. It is then taken back to Japan and bottled at 46% abv.
US$ 98.00
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