Description

Nikka Coffey Grain Whisky

An essential component of the house blends, the NIKKA COFFEY GRAIN is an original single grain whisky, distilled mainly from corn in a Coffey still. The Nikka Coffey Grain is even more unique in that it is based on corn, while most modern grain whiskies rely on wheat. The Coffey still is named after its inventor Aeneas Coffey. In 1830, the French-born Irishman perfects this technique, which would become widely adopted by the Scots for the production of blends, allowing them to surpass Ireland as a whisky producing nation.

Masataka Taketsuru, Nikka’s founder and Father of Japanese Whisky, Nikka Coffey Grain Whisky, came from a lineage of sake brewers, dating back to 1733. Taketsuru studied diligently at university as a chemist preparing to carry on the family trade, but soon took a personal interest in whisky. Masataka joined Settsu Shuzo, a liquor company with plans to produce a Japanese whisky. In 1918, Settsu Shuzo sent Taketsuru to the University of Glasgow – making him the first Japanese student to study the art of whisky making, in the ancestral home of Scotch whisky. Nikka Coffey Grain Whisky

Taketsuru returned to Japan in 1920 with plans to produce Japan’s first whisky for Settsu Shuzo. However, when Shuzo couldn’t carry out the plan, he was recruited by the founder of Kotobukiya – now Suntory – and directed to build Yamakazi and produce the first Japanese whisky. Relentlessly passionate about quality, Taketsuru used what he learned in Scotland to create the Japanese style of whisky, unique to the country. After a 10-year contract with Kotobukiya, Taketsuru left to build the Yoichi distillery in Hokkaido, where Nikka was born.

Unlike Scotland, where barrel samples are often traded between distilleries to create blended whiskies, Japanese distillers create numerous in-house variations from their own distillery’s new make spirit. In addition, oak treatment in Japan can range from first-fill American oak casks to used American barrels to former sherry butts, bourbon casks and even mizunara, an expensive Japanese oak. Masataka established Nikka and Nikka Coffey Grain Whisky because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.

Nikka Coffey Grain Whisky

Wine Enthusiast 90 points – The name of this whisky has nothing to do with coffee-rather, it’s named for a type of still invented by Aneas Coffey, which is used to make this golden spirit. It offers mild vanilla-pear aromatics and is relatively light and silky on the palate. Look for a light vanilla sweetness at first, which gives way to a rounded dark chocolate note and baking spice finish. Recommended for highballs and other mixed drinks..Kara Newman, March/2016

Ultimate Beverage Challenge 90 points – Ambrosial notes of sprouted grain, honey, bacon fat and orange blossom accompany deeper notes of toasted hazelnut. Exquisite and opulent in the mouth with a delicate sweetness and meatiness that harkens back to the nose. Sultry and elegant finish. Chairman’s Trophy.April/2016 Nikka Coffey Grain Whisky

45% abv

Seal of quality

Gluten free

 

Trade name

Whisky

Item No.

1162750

Country of origin

Japan

Alcohol by volume [% AbV]

45.0

Manufacturer information

The Nikka Whisky Distilling CO. Ltd,Azumabashi, Sumida-ku 1-23-1,1308602 Tokyo,JP

Warnings

Drink responsibly.

Storage conditions

Store in a cool dry place.