Kaiyo Whisky Wood Library Series "The Unicorn" Nero d'Avola/ Frappato as the land quickly rises

as the land quickly rises to steep altitudes

matched with undertones of blood orange and stone fruit

Ramon Jane has been an icon for biodynamic wines coming from Penedes

Herbaceaous aromatics mixed in with dark fruit

Burklin Wolf Trocken RieslingThe Dr

Kaiyo Whisky Wood Library Series "The Unicorn" Nero d'Avola/ Frappato as the land quickly risesA 10 year whiskey from Kaiyo finished in very rare Kentucky Bourbon barrels. Their master blender, Jeffrey Karlovitch, came up with a new process he calls, "Wet Char". Essentially, the barrels are charred with the residual bourbon left in the barrel and none of the existing staves scrapped clean. This creates multiple levels of new flavor and caramelization that is on display in Kaiyo's "The Unicorn".