Kaiyo Mizunura Oak Japanese Whisky

Maker: Kaiyo Trg Ltd, Hong Kong

Age: No statement, but aged in Mizunara oak, initially in Japan and then at sea.

ABV: 43%

Appearance: Medium amber; oily consistency; long legs.

Nose: Ship ahoy! Oak meets the sea.

Flavor: Salt and spice, supported by a well-rounded, medium-oily base, figuratively dance on the tongue.

Finish: Long, smooth, and mild, with a caramel bloom.

Conclusions: This “teaspooned” Japanese malt whisky comes at a premium, but its remarkable mix of characteristics renders it worth the investment.

Cocktail Recommendation: Highball, made with soda water. Anything else, I suspect, will compromise the delicate balance of this spirit.

Philip Dobard
Philip Dobard

Philip Dobard is Vice President of the National Food & Beverage Foundation (NatFAB) and plays an integral role in all its programs. He serves as Director of The Museum of the American Cocktail and President of Pacific Food & Beverage, NatFAB’s Los Angeles-based West Coast operations. He leads Nitty Grits Media and produces NatFAB's Pacific Taste, The Thoughtful Feast, and Touring the Cocktail events. Under the Nitty Grits Media banner, he’s executive producing several web series, among them Drinking Heads, Eating Heads, Touring the Cocktail, and World Eats. Philip produced the series Deadtime Stories for Nickelodeon, and his film Grave Secrets enjoyed its world premiere at the San Diego Film Festival. He served as General Director of Opera Columbus and Professor of Arts Policy and Administration at The Ohio State University. At the University of New Orleans, Philip directed the Graduate Program in Arts Administration and conducted research sponsored by the National Endowment for the Arts and Pew Charitable Trusts. He completed graduate studies at UCLA, is an advisor to the Art Institute of California, Los Angeles, contributes to several publications, among them Bonfort's Wine and Spirits Journal, Drink Me Magazine, Nitty Grits, and The Tasting Panel Magazine, and regularly serves as a judge at cocktail, spirits, and cooking competitions.

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