Kaiyo is a Japanese whisky brand with roots in the spirits industry, having been born out of a team with connections to the Hennessey side of LVMH approximately 12 years ago. The brand has built its identity around a deep fascination with wood science and cask maturation, positioning itself at the intersection of Japanese craftsmanship and innovative aging techniques. Its name translates to "ocean" — a nod to one of its most distinctive practices: all Kaiyo whisky's embark on a three-month ocean maturation voyage from Osaka, Japan, to Liverpool, UK, where the movement of the waves is said to enhance the interaction between spirit and wood. Kaiyo's portfolio is crafted from malted barley — no rice-based grains are used — and the brand is particularly renowned for its use of Mizunara oak casks, the rare and prized Japanese oak that imparts exotic spice, sandalwood, and incense-like characteristics. Beyond Mizunara, the range extends into experimental territory, including expressions matured in rye whiskey barrels (The Rye, 10 Year Old) and Japanese chestnut casks (The Kuri, aged over 7 years). With bottlings such as The Signature at 43%, Kaiyo offers a diverse lineup that showcases its pioneering research into wood selection and its effects on whisky maturation.