Kaiyo Whisky Wood Library Series "Grand Cru" Clairette/ Bourboulenc The recipe was developed in

The recipe was developed in collaboration with historian

Big flavor of tart lemonade and subtle notes of lemon thyme with sweetness reminiscent of ice cold fresh-squeezed lemonade at the county fair

Challenging the ideas we have of rum

Yamilé is refreshingly dry

During the renaissance of the Ribeiro region of Galicia

Kaiyo Whisky Wood Library Series "Grand Cru" Clairette/ Bourboulenc The recipe was developed inFor this special release, Kaiyo Whiskey was re casked in French Oak barrels for a total of 10 years of aging, adding yet another layer of spice and wood influence. Both Mizunara and French oak are famous for their intensity of spice, with Mizunara lending a high note, incense kind of character while French oak covers the lower range, with clove, and nutmeg. Together they create one of the most spiced, but surprisingly balanced, Kaiyo expressions yet.