Nikka Coffey Grain, one of the rare single grain whiskies on the market, is distilled at Miyagikyo in a Coffey still imported from Scotland, and made from corn. With surprising depth and roundness, even experts struggle to find the words to describe this unique whisky. The release of Nikka Coffey Grain is always eagerly awaited. Usually produced in limited editions and vintage releases, Nikka has decided to create a permanent version of this whisky to allow everyone to discover this original and distinctive style.
Nose: Aromas of vanilla, caramel, and sweet corn, with subtle notes of tropical fruits and toasted oak.
Palate: Flavors of creamy vanilla, caramel, and ripe fruits, with a hint of coconut and spicy oak.
Finish: Smooth and lingering, with notes of vanilla, oak, and caramel.
Born in 1894 into a family of sake producers, Masataka Taketsuru is considered the godfather of Japanese whisky. After training as a chemist, he was hired by the Settsu Shuzo company which sent him to Scotland in 1918 for an apprenticeship. He developed a passion for whisky and decided to devote his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. Its growing success enabled him to establish a second in 1969 near Sendai, Miyagikyo. It is from the single malts produced by these two distilleries that the Nikka whisky group produces its entire range of Japanese whiskies.
Data sheet
Nikka Coffey Grain, one of the rare single grain whiskies on the market, is distilled at Miyagikyo in a Coffey still imported from Scotland, and made from corn. With surprising depth and roundness, even experts struggle to find the words to describe this unique whisky. The release of Nikka Coffey Grain is always eagerly awaited. Usually produced in limited editions and vintage releases, Nikka has decided to create a permanent version of this whisky to allow everyone to discover this original and distinctive style.
