
The Nikka Coffey Grain Whisky comes from Nikka's Miyagikyo distillery. This includes both a malt and a grain distillery. This whisky 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 developed by Robert Stein and used for continuous distillation. This optimized the production of larger quantities of whisky. Distilling in Coffey stills produces a distillate with a more intense flavor and is significantly more difficult than in more modern continuous stills.
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