Nikka Coffey Malt Whisky

Description

About Nikka Coffey Malt Whisky

In 1895, Masataka Taketsuru — the father of Japanese Whisky — was born in the small town of Takehara, Japan. At the time, Masataka’s family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland’s most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country’s first single malt whisky.

Nikka Coffey Malt Whisky is a distinctive Japanese whisky crafted exclusively from malted barley and distilled in traditional Coffey column stills—typically used for grain whisky production. This unique method imparts a rich, creamy texture and complex flavor profile, setting it apart from typical single malts.

 Tasting Notes

• Nose: Lively and citrusy, with aromas of lemon, pear, pepper, vanilla, and a hint of coffee with milk.

• Palate: Creamy and gourmand, featuring flavors of clementine, orange, coffee, praline, rum baba, vanilla cream, plum, and greengage.

• Finish: Lingering notes of prune, Mirabelle plum, and liquorice, offering a rich and fruity conclusion.

Overall, Nikka Coffey Malt Whisky is celebrated for its smooth, velvety texture and complex, layered flavors.