Kaiyo 'Five Wood' Japanese WhiskyFor the newest limited release from Kaiyo, component whiskies were matured individually in five different wood types: PX Sherry, Oloroso Sherry, ex bourbon, Mizunara, and French Oak. The components were blended before bottling without chill filtration at 88 proof. The nose features citrus, melon, pear, vanilla, and hints of sandalwood. On the palate, sweet notes of honey, lemon merengue, and caramel are balanced by peppery spice and a touch of orange

with bubbles

The nose gives scents of roasted malt and rich chocolate

While this bourbon's high proof makes it a commanding neat sipper

Heaven Hill's Grain to Glass Bourbon was aged for six years before bottling without chill filtration at 107 proof

hot chocolate

dark clove spice

"We love gingerbread

complex vermouth that works beautifully in both classic and contemporary cocktails while offering enough depth and refinement to be enjoyed simply over ice

it ages for 18 months in American Oak barrels before bottling

and a good amount of spice

In pursuit of an authentically American single malt whiskey

This allowed the bourbon to maintain a robust proof for bottling