The Nikka Coffey Grain Whisky comes from Nikka's Miyagikyo distillery. This contains both a malt and a grain distillery. This whiskey is distilled in Coffey stills. The name of the method goes back to the Irish engineer Aeneas Coffey, who in 1831 improved the column still used for continuous distillation developed by Robert Stein. This optimized the production of larger quantities of whiskey. Distilling in Coffey stills results in a distillate with a more intense flavor, and is significantly more difficult than in more modern continuous stills.
The Nikka Coffey Grain is fruity and exotic. Intense, ripe fruits like banana combine with caramel and hints of licorice and star anise. This whisky is very complex. More fruit -priority pear- unfolds in the center of the palate, soon revealing creamier flavors that give an overall fresh feel.
Net quantity: 700 ml
Alk.: 45% vol
Distribution only to persons of full age
Nikka Whisky Distilling Co Ltd was founded in 1934 by Masataka Taketsuru, also known as the father of Japanese whisky. He was the first Japanese to study the fine art of whisky making in Scotland. His family had already owned a sake brewery since 1733, he actually wanted to follow in his father's footsteps. But the fascination for whisky grabbed him and so he was drawn to Scotland, where he became a student of chemical science at the University of Glasgow. Through numerous apprenticeships and internships at various prestigious distilleries in Scotland, he learned the whisky craft first hand from master distillers and became a Master Blender. With this knowledge, he went back to Japan and opened his first distillery, Yiochi, on the island of Hokkaido in the early 1930s, where traditional Scotch-style distilling is still celebrated today. In 1969, Taketsuru opened the second Nikka distillery, Miyagikyo.
The first Nikka whisky was launched in 1940. Taketsuru's ambition was to produce high quality Japanese whisky and to educate the Japanese to become whisky connoisseurs. He never lost this ambition and managed to create complex whiskies with graceful notes that are still the appeal of Nikka whiskies today. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company, today Nikka belongs to the Asahi group.