Produced using two Coffey stills at the Miyagikyo distillery, this is a light, drinkable whisky from the Japanese distilling giants.
Coffey grain has nothing to do with your morning “cup of Joe”, rather it is a kind of column still, named after its inventor, Aeneas Coffey. Mr. Coffey filed the patent for the world’s first continuous still back in 1830.
The stills at Miyagikyo distillery were imported from Scotland in 1963, and Nikka Founder Masataka Taketsuru valued their ability to create a silky textured spirit, which offered great flavour than other continuous stills.
This grain whisky has been aged for a time in oak casks, granting them colour and greater depth.
Nikka Coffey Grain serves up light notes of flower, biscuity malt, crisp vanilla oak, pecans, almonds, toffee, white chocolate, a touch of raspberry and apples, a little burnt sugar and oats.
One of the most consistent grain whiskies on the market today, this is a must try for all serious Japanese whisky fans.
We particularly like this in a “Japanese Coffey”, with sugared filter coffee and a whipped cream float.