Nikka Coffey Malt 70cl

Product Information

The whisky is then matured in a combination of new American oak and ex-bourbon casks, which imparts notes of vanilla, honey, and oak. While most distilleries use their Coffey stills (named after its inventor Aeneas Coffey - not the flavour!

It’s not just because of a better cask management program and being bottled at 46%, NCF, and no added coloring. Developed in 2013 through continuous experimentation, this whisky is a true testament to Japanese whisky making artistry. There may be extra charges for some postcodes including but not limited to Northern Ireland, Scottish Highlands, and British overseas territories. Coffey Malt is a truly unique whisky, produced using a Coffey still but made exclusively from malted barley, a grain type that is usually reserved for the more traditional copper pot still in whisky production. The two had married earlier that Year and Rita decided to immigrate to Japan to support her husband dream.

Your summary echoes my thoughts: It does nothing wrong, overall flavorful and pleasant, just not complex. NID cookie, set by Google, is used for advertising purposes; to limit the number of times the user sees an ad, to mute unwanted ads, and to measure the effectiveness of ads. I just want more of the whisky community to learn more, so they are able to distinguish different whisky better. Rather, it has been distilled in a Coffey continuous still, resulting in a softer, fruitier whisky with a creamy texture. Sweeter and fruitier than the Coffey Malt, this is has oodles of sweet spice, mango and papaya aromas, candied orange peel and coconut.

You must be at least 18 years of age to purchase and receive wine and spirits in the United Kingdom.The Nikka Coffey Malt is the result of a unique distillation process in Coffey stills, which are normally used for grain whisky production. Coffey Grain offers the opportunity to taste an essential component of the famous Nikka blends, including Nikka from the Barrel. Nikka Whisky was born after its founder Masataka Taketsuru was the only man in Japan who had the knowledge of producing an authentic whisky. A Coffey still is challenging to use but produces a spirit of quality and texture that is rarely seen in grain whiskies today.