Nikka Coffey Grain Whiskey

The Coffey still, the world's first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whiskey, a necessity for enhancing Nikka's blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous in operating and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long-after taste. The Coffey distillates are a key component for Nikka in its blended whiskies and the Coffey Range.

Nikka Coffey Grain Whiskey is a signature grain whiskey typically used for blending but rarely bottled independently. Predominantly made from corn, whiskey distilled in a Coffey still is matured in old casks such as re-filled, remade, and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates. The secret behind Nikka's grain whiskey is its unique flavor generated by Coffey stills, which are traditional continuous stills patented by Aeneas Coffey in the 1830s. The rich corn and touch of honeyed citrus taste of Coffey Grain is also excellent in cocktails.

Aroma: Notes of tropical fruits, coconut, and banana.

Palate: A rich, soft, sweet flavor with a hint of vanilla wafer.

Finish: A delicate finish with a touch of honeyed citrus.