A smooth and sweet Japanese whisky with notes of vanilla, honey, and tropical fruits.
Nikka Coffey Grain is a unique Japanese whisky that showcases the innovative spirit of Japanese distillation. This exceptional spirit is produced at the Miyagikyo Distillery, continuing the legacy of Masataka Taketsuru, the father of Japanese whisky.
How It's Made
Unlike traditional pot still whiskies, Nikka Coffey Grain is distilled in a Coffey still, a type of continuous still invented by Aeneas Coffey in 1830. This unique distillation process creates a whisky with remarkable complexity and depth. The main grain used is corn, complemented by small portions of malted barley, creating its distinctive flavor profile.
Taste Profile
Nikka Coffey Grain delivers a harmonious blend of flavors that makes it distinctly approachable yet complex:
- Nose: Sweet aromas of vanilla, tropical fruits, and caramel
- Palate: Smooth and mellow with notes of honey, candied orange, and fresh corn
- Finish: Medium-length with hints of spice and oak
Territory
This whisky is produced in Miyagi Prefecture, Japan, where the cool climate and pure water sources contribute to its distinctive character. The Miyagikyo Distillery, established in 1969, is known for producing some of Japan's finest whiskies.
Fun Facts
- The Coffey still used to make this whisky was imported from Scotland in 1963
- Despite its name, Coffey Grain contains no coffee - it's named after Aeneas Coffey, the inventor of the continuous still
- This whisky has won multiple international awards for its unique character and quality
What to Expect
A remarkably smooth and versatile whisky that appeals to both newcomers and connoisseurs. Its sweet and mellow profile makes it perfect for sipping neat or as a sophisticated base for cocktails. The unique production method and grain-forward approach create a whisky that's distinctly different from traditional Scottish or American varieties.