Kaiyo The Rubi is a Japanese malt whisky crafted using a unique aging process that begins with Japanese Mizunara oak barrels. The whisky spends three years in Mizunara oak, then travels by sea for three months, followed by seven additional years of aging in Japan. It is then finished for four months in former Ruby Port pipes, imparting a distinctive richness and depth.

The result is an un-chill filtered whisky bottled at 46% ABV with a complex, layered flavor profile. On the nose and palate, expect candied orange, toasted marshmallow, sandalwood, and mango, with hints of dark chocolate and peppermint on the finish. The whisky exhibits high viscosity and a long, lingering finish.