Whisky Comparison
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Flavor and Aroma Commonalities
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Kaiyo Whisky The Single
Kaiyo The Single is a 7-year-old Japanese whisky finished in Mizunara oak, known for its smooth, complex flavor profile. It features notes of vanilla, honey, and floral hints, with a touch of spice and coconut. The finish lingers with a honeyed sweetness. The constant rocking of the barrels during the ocean aging process in Mizunara oak draws out delicate fruity and floral flavors.
100% Malted Barley
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Independently Owned
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Nose: Rich honey, toffee, and vanilla lead with vibrant notes of fresh fruit and citrus zest, complemented by subtle hints of sandalwood and a faint sea saltiness from its ocean-aged finish.
Palate: A smooth, velvety mouthfeel reveals flavors of sweet, toasted coconut, caramel, and stewed apricot, followed by a mid-palate of exotic spices like ginger, cinnamon, and Japanese incense.
Finish: The finale is long, warming, and elegant, delivering lingering notes of vanilla, oak, and peppery spice alongside a whisper of dark chocolate and the signature sea breeze.
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Glenglassaugh Evolution
Glenglassaugh Evolution is created by maturing the whisky in a unique combination of the finest hand-picked ex-Tennessee first-fill whiskey barrels. This expression shows great depth of character and finesse, a harmonious combination of whisky and oak. Bottled at 50%, natural colour and non chill filtered, Evolution represents the heart of Glenglassaugh's distinctive personality, and indeed the landscape in which it is set.
100% Malted Barley
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Part of the Brown-Forman family of brands.
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Nose: A luscious syrupy combination of sweet barley, delicate pineapple and waves of soft buttery vanilla. Deeper oak spices and caramelised pear develop and warm the nose.
Palate: Robust, white peppery oak floods through crisp green apple and freshly cracked barley. A gentle salted caramel emerges alongside hints of ripe banana and fruit salad syrup.
Finish: A vibrant combination of classic oak spices and delicate soft fruits surrounded by fragrant waves of vanilla pod.
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