Named after the column still in which it is distilled, normally reserved for grain whiskeys, Nikka Coffey Malt 70cl 45% vol. It is a fruity and spicy malt whiskey, which is part of the portfolio of the Japanese group since 2014 and has not stopped harvesting prizes since then, including the title of best Japanese whiskey of 2018 by Jim Murray.
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Named after the type of column stills in which it is distilled, normally reserved for grain whiskeys, Nikka Coffey Malt 70cl 45% vol. It is a fruity and spicy malt whiskey. First launched on the market as part of a limited edition of single cask, Nikka's Coffey Malt has been part of the Japanese group's portfolio since 2014, harvesting prizes since then, as the title of best Japanese whiskey of 2018 by Jim Murray .
Much of the particularity of this whiskey comes from the type of still in which it is distilled, a continuous still, named after its creator, Eneas Coffey, owner of the patent since 1831, normally used to distill whiskey grain. Coffey is located in the distillery of Miyagikyo, the second distillery of Nikka, built in 1969, in which the alembic previously imported from Scotland in 1963 was installed.
Since its founding in 1934 by Suntory's first master distiller, Masataka Taketsuru, Nikka Whiskey Distilling Company has become the second largest whiskey producer in Japan, offering a wide range of single malts from its two distilleries and a range of acclaimed blendeds worldwide.
The company owns two distilleries; the first, founded in 1934 in Yoichi, Yoichi Distillery and the second Miyagikyo Distillery in Miyagiken.
Matasaka Taketsuru is known as the father of Japanese whiskey. Masataka was born into a family dedicated to the production of Sake, and determined to continue and take over the family business, he studied chemistry in Japan until in 1918 Scotch whiskey caught his attention. Thus Masataka undertook a voyage of discovery to Scotland, becoming the first Japanese to study whiskey. During his stay he studied organic chemistry at the University of Glasgow and acquired perspective and the importance of artisanal work working as an apprentice in different distilleries.
In 1923 he returned to Japan with vast knowledge of the world of whiskey and a Scottish woman. That same year, the first whiskey distillery in Japan, Suntory, was inaugurated as master distiller and co-founder. Soon after, Masataka becomes independent and creates his own distillery in 1934, Nikka.
Style: Single Malt.
Aging: A malt whiskey distilled in continuous stills, usually used for grain. A difficult combination to find outside of Japan and that gives whiskey a unique texture and delicacy.
Nose: The key word that will be repeated on the palate is subtlety, honey, flowers, a touch of rosemary, yellow and exotic fruit. Notes on the nose of elegant singularity.
Mouth: Warm, of medium intensity and with a rich texture with spicy notes of cinnamon and clove accompanied by exotic fruit.
Finish: Harmonious, with spices, oak and citrus souvenirs.
Nikka Coffey Malt is a whiskey that will hardly be repeated outside of Japan, distilled in copper stills imported from Scotland in 1963. It is an experiment that has ended up being named as one of the best whiskeys in the world and the best in Japan in 2018, a recommended experience for those who want to start in Japanese whiskey for its subtle and balanced character, as for connoisseur, who can enjoy the nuances generated by the distillation of a malt whiskey in a type of still that is normally reserved for grain whiskeys.