Nikka
Coffey Malt
- 45
- 70cl
- Taste: 2
- Japanese
Nikka Whisky, renowned for its exceptional quality, craftsmanship, and rich history, stands as one of the most esteemed whisky producers in Japan. Masataka Taketsuru, often hailed as the father of Japanese whisky, founded the company. Taketsuru studied the art of whisky making in Scotland before returning to Japan to establish Nikka Whisky in 1934. Nikka operates two main distilleries in Japan - Yoichi Distillery in Hokkaido and Miyagikyo Distillery in...
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Nikka Whisky, renowned for its exceptional quality, craftsmanship, and rich history, stands as one of the most esteemed whisky producers in Japan. Masataka Taketsuru, often hailed as the father of Japanese whisky, founded the company. Taketsuru studied the art of whisky making in Scotland before returning to Japan to establish Nikka Whisky in 1934.
Nikka operates two main distilleries in Japan - Yoichi Distillery in Hokkaido and Miyagikyo Distillery in Miyagi Prefecture. Each distillery has its own distinct character and the whisky produced there reflect the unique qualities of their respective regions.
Yoichi Distillery earns its reputation for its traditional pot stills and the incorporation of peat in the whisky making process. The whiskies produced here often exhibit robust and smoky flavours. Miyagikyo Distillery boasts a more modern approach to whisky production. The distillery utilises pot stills as well but focuses on creating lighter and fruitier expressions with a delicate balance of flavours.
The Coffey still, patented by Aeneas Coffey in 1830, was the world's first continuous still. Masataka Taketsuru learned how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness while in Scotland in 1919. Recognising its value, Masataka installed two sets of Coffey stills at Nikka Whisky. The first still arrived in Japan from Scotland in 1963, followed by the second in 1966. Despite being difficult to operate and inefficient for spirit production, these traditional Coffey stills preserve flavours from ingredients and impart a distinctive creamy texture.
Nikka Coffey Malt was developed in 2013. A result of the company's continuous experiments to widen the variety and offer more excitements to aficionados. Made from 100% malted barley, whisky distilled in a Coffey still is matured in old casks to enhance the rich maltiness, complexity and a silky texture.
Nikka operates two main distilleries in Japan - Yoichi Distillery in Hokkaido and Miyagikyo Distillery in Miyagi Prefecture. Each distillery has its own distinct character and the whisky produced there reflect the unique qualities of their respective regions.
Yoichi Distillery earns its reputation for its traditional pot stills and the incorporation of peat in the whisky making process. The whiskies produced here often exhibit robust and smoky flavours. Miyagikyo Distillery boasts a more modern approach to whisky production. The distillery utilises pot stills as well but focuses on creating lighter and fruitier expressions with a delicate balance of flavours.
The Coffey still, patented by Aeneas Coffey in 1830, was the world's first continuous still. Masataka Taketsuru learned how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness while in Scotland in 1919. Recognising its value, Masataka installed two sets of Coffey stills at Nikka Whisky. The first still arrived in Japan from Scotland in 1963, followed by the second in 1966. Despite being difficult to operate and inefficient for spirit production, these traditional Coffey stills preserve flavours from ingredients and impart a distinctive creamy texture.
Nikka Coffey Malt was developed in 2013. A result of the company's continuous experiments to widen the variety and offer more excitements to aficionados. Made from 100% malted barley, whisky distilled in a Coffey still is matured in old casks to enhance the rich maltiness, complexity and a silky texture.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig