Whisky Comparison
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Flavor and Aroma Commonalities
Subject Whisky
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Kaiyo Whisky The Rubi
Kaiyo The Rubi is a Japanese whisky finished in Ruby port pipes, known for its unique flavor profile and meticulous craftsmanship. It starts with a blend aged in Mizunara oak for three years, then spends three months at sea, followed by seven years back in Mizunara oak, and finally a four-month finish in Ruby port pipes. This process results in a whisky with notes of candied orange, toasted marshmallow, sandalwood, and mango on the nose, followed by hints of dark chocolate and peppermint on the palate with a long, viscous finish.
100% Malted Barley
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Independently Owned
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Nose: The nose offers a combination of bright and fruity notes, with aromas of black currant, dried strawberry, and candied orange complementing sweeter elements of toasted marshmallow, mango, and sandalwood.
Palate: The palate is rich and fruity, with flavors of milk chocolate, dried cranberry, plum skin, and candied orange, balanced by a growing oak presence that introduces notes of clove, mint, and spices.
Finish: The finish is long and viscous, leaving lingering notes of dark chocolate, peppermint, and oak spices.
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Shibui Pure Malt
Shibui Pure Malt is a 100% malted barley whisky produced in Japan from both a Japanese malt whisky and a Scottish Lowlands malt whisky. It is matured in three types of barrels: ex-bourbon, oloroso sherry and mizunara oak casks.
100% Malted Barley
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Part of the IND Beverages family of brands.
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Nose: Aromas of hints of candied orange peel, toffee, sweet smoke and toasted hazelnuts.
Palate: Taste is mellow and fruit forward with coffee, chocolate, and walnuts.
Finish: Pepper and spice on the finish.
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