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Nikka Coffey Grain is a 100% Japanese grain whiskey made with the renowned Coffey stills, inside the Miyagikyo distillery. Masataka Taketsuru valued the characteristics of this type of alembic that preserves the flavors of the ingredients and creates a distinctive texture. With a masterly vision, he decided to apply this unique distillation style to his whiskey, achieving something unparalleled. Do exotic whiskeys entice you? This will be your best choice! Through Japanese Nikka whiskey you will appreciate the simplicity and sophistication of an unexpected and delicious taste. In the mouth, it will give you complex, sweet and soft aromas that help you rediscover the beauty of a grain whiskey.
The Nikka Coffey Grain is one of two whiskeys that the Nikka distillery brews with Coffey stills. The name of the still comes from its creator, Eneas Coffey, an Irishman whose stills traveled a long way from Scotland to Japan in the year 1963.
Among Japanese whiskeys, this is undoubtedly a rarity, since it is distilled mainly from corn. It is not a common whiskey: in the mouth, it will be revealed as somewhat exotic, fruity and unique, where you will find final notes of corn, sweet and vibrant. This spirit is the ideal complement for adventurers, those who dare to launch themselves in search of a very unconventional whiskey.
Description of Nikka Coffey Grain
Nikka Coffey Grain
- Colour: Nikka Coffey Grain is a warm amber with golden glints.
- Aroma: Sweetly fruity and slightly citrus, with notes of cherry, coconut, orange peel, papaya, and pear.
- Taste: Sweet but not sickly, rich and complex, with tropical fruit character, and notes of banana, chocolate pudding, honey, marmalade, pear, and star anise. The finish is a gorgeous oaky pear and vanilla linger of medium length.
PRODUCER: The Nikka Whisky Distilling Co. Ltd was founded by Masataka Taketsuru, who was born into a sake-making family but apprenticed at a number of Scottish distilleries. Returning to Japan with a Scottish wife, he was contracted to create the first whisky distillery in Japan in 1923, then started his own, from which he launched the first Nikka whisky in 1940. He passed away in 1979, but his love for and expertise with whiskies lives on in his company.
PRODUCTION DETAILS: Crafted primarily with corn and a dash of barley, Nikka Coffey Grain was distilled using a ‘Coffey' or column still rather than the more modern, standard, continuous still, giving its distinctive character. In fact, there are two Coffey stills at the Miyagikyo distillery, imported from Scotland in 1963 and 1966. Coffey is the name of the still's inventor, it doesn't refer to coffee flavour; such stills give distillates increased flavour retention and texture.
Of the two malt whiskey distilleries Nikka Yoichi tastier, male and peat malt aromas. The whiskey gets its distinct aroma and body from direct heating distillation, in which the stills are heated with natural charcoal, fine powder - the traditional method that is rarely used today, even in Scotland.More about the Winery