-21%
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Capacity: 700ml
Alcohol Content: 45%
"Nikka Coffey Grain" is a rich-flavored grain whisky made with the rare "Coffey continuous still". Compared to regular grain whiskies, the sweetness of the raw materials is better preserved due to the Coffey distillation method. The mild aftertaste in Nikka blended whisky comes from the subtle sweetness of "Coffey Grain". It is not only the base of blended whisky, but also worth savoring for its deep flavor.
The fusion of woody and sweet vanilla aromas evokes the sweet scent of chocolate. The taste is smooth like honey, with a light body and fresh, gentle flavor, leaving a refreshing aftertaste, which are its remarkable characteristics.
Kept insisting on the "true taste", Masataka Taketsuru used the rare "Coffey continuous still" to produce traditional grain whisky at the Nikka Whisky Miyagikyo Distillery. This type of still was invented around 1830 and named "Coffey Still" after its inventor Aeneas Coffey. Although the current mainstream continuous still can increase alcohol purity, it also removes aromatic components. However, the distillate produced by the less efficient "Coffey continuous still" can retain more aromas and components from the raw materials.
When the liquid distilled and aged through the Coffey still is mixed with malt, it not only highlights the characteristics of malt but also creates new aromas and flavors. When Masataka Taketsuru, the founder of Nikka Whisky, introduced this still in 1963, it was considered "extremely old-fashioned" even by the standards of that time, but this was his pursuit of "true taste".
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