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1792 Small Batch Bourbon
Whiskey
1792 Small Batch Bourbon
Whiskey
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The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in itsblended whiskies and the Coffey Range.
Nikka Coffey Grain Whisky is a grain whisky, which is typically used for blending, but rarely bottled on its own. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates. The secret behind Nikka’s grain whisky is its unique flavor generated by Coffey stills, which are traditional continuous stills patented by Aneas Coffey in the 1830s. The rich corn and touch of honeyed citrus taste of Coffey Grain is also excellent in cocktails.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 40% |
Country | Japan |
Notes of tropical fruits, coconut and banana.
A rich, soft, sweet flavor with a hint of vanilla wafer.
A delicate finish with a touch of honeyed citrus.
2 oz. | Nikka Whisky Coffey Grain |
0.75 oz. | Fino Shrry |
0.5 oz. | Luxardo Apricot |
1 Part | Lemon Zest |
Add | Ice |
1 | Stir over ice and strain into a chilled cocktail glass. |
2 | Garnish with lemon zest. |
The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in itsblended whiskies and the Coffey Range.
Nikka Coffey Grain Whisky is a grain whisky, which is typically used for blending, but rarely bottled on its own. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates. The secret behind Nikka’s grain whisky is its unique flavor generated by Coffey stills, which are traditional continuous stills patented by Aneas Coffey in the 1830s. The rich corn and touch of honeyed citrus taste of Coffey Grain is also excellent in cocktails.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 40% |
Country | Japan |
Notes of tropical fruits, coconut and banana.
A rich, soft, sweet flavor with a hint of vanilla wafer.
A delicate finish with a touch of honeyed citrus.
2 oz. | Nikka Whisky Coffey Grain |
0.75 oz. | Fino Shrry |
0.5 oz. | Luxardo Apricot |
1 Part | Lemon Zest |
Add | Ice |
1 | Stir over ice and strain into a chilled cocktail glass. |
2 | Garnish with lemon zest. |
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to: www.P65Warnings.ca.gov/alcohol