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fermented with nothing but airborne microbes for thirty days
the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock
a special process is used to conserve its flavor and finish at freezing temperatures
Sophisticated aromas of tangerine and rhubarb
Like intensely expressive wines that are grown at high elevations
Kaiyō The Peated Japanese Mizunara Oak Whisky botanical fermented with nothing but airborneMadeira cask Mizunara oak. Un chillfiltered. Malted barley. TASTING NOTES: Sweet peat. Smokey nose with hints of nuts, sweet fruit and honey. A sweet long drying finish.
US$ 2060.00
US$ 41.70
US$ 155.00
