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Made by the Miyagikyo Distillery, the first and bigger distillery of the Nikka Whisky Company. It was founded in 1934 by one of the two most influential men in Japanese Whisky, Masataka Taketsuru. Yoichi Distillery lies in southern Hokkaido and has three sides surrounded by mountains, a terrain much similar to the one found in Scotland, where Masataka studied the art of Whisky production and returned to Japan as a master blender — with a Scottish wife to boot. Yoichi possesses its own cooperage and is particularly careful when selecting its barrels. Known as Hogshead the barrels are made on-site using new oak. Yoichi produces big, oily Spirits in the Highland style.
Nikka Coffey Grain is a made from a mash bill containing mostly corn, and a dash of malted barley. It was distilled using a Coffey still (aka patent still). The founder, Masataka Taketsuru imported a Coffey still from Scotland back in 1963, because he desired a grain Spirits high in alcohol content, but also one that retains the character of the grain, its flavors and aromas.
The newer, more widely used, types of continuous stills stripped the Spirit of too much flavor. The Coffey still is notoriously difficult to operate, but it does produce Whisky with a more characterful spirit. This unconventional Whisky is NOT for everyone. It’s for those who appreciate the different. You, we hope.
Coffey still is named after Aeneas Coffey (1780–1852), an Irish inventor and distiller.
Appearance / Color
Nose / Aroma / Smell
Vanilla, corn, herbals, spice, Chamomile.
Flavor / Taste / Palate
Sweet, fruit, melon, grapefruit, thick syrup, crunchy biscuits, fresh vanilla.
Long, corn notes
The Flavor Spiral™ shows the most common flavors that you'll taste in Nikka Coffey Grain Whisky and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.