Kaiyo Cask Strength Mizunara Oak Whisky Flor de Cana followed by dried herbs with

followed by dried herbs with a clean bitter finish

creating a buttery and herbaceous sipping gin

• Water for fermentation - Rancho Tepua natural spring water

and floral lavender with underlying juniper and herbal sage notes that create aromatic complexity

Martini's heritage dating back to 1863 combined with modern innovation makes Ambrato a compelling choice for those seeking premium vermouth that honors tradition while offering something distinctive

Kaiyo Cask Strength Mizunara Oak Whisky Flor de Cana followed by dried herbs withKaiyo, which translates to Ocean, is a fascinating endeavor in aging. After an initial, land based stint aging, this whiskey spends three months ocean aging before being returned to port in Japan and aged further before bottling. Kaiyo is aged in Mizunara Oak, a rare and expensive Japanese variety of very porous oak. Because the trees grow crooked, they need to be around 200 years old before they will make a barrel. Japanese whiskies are almost never