Nikka Coffey Malt Whisky

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Starting at $103.49
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  • 750ml, bottle
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      Nikka Coffey Malt Whisky - Main
      Nikka Coffey Malt Whisky

      Beyond the Label

      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 its blended whiskies and the Coffey Range.

      Distilled from 100% malted barley through a Coffey still, which is rarely done given the complexity and skill required, Nikka Coffey Malt Whisky boasts notes of cinnamon, clove, lemon and rich oak, making it ideal for sipping neat or as the base spirit in a cocktail. The Coffey stills contribute the unique depth and flavor of the distillate, not found in modern column stills of today.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Whiskey
      Country Japan

      Make a Cocktail

      Coffey Malt Old-Fashioned

      Ingredients
      1 oz. Nikka Whiskey Coffey Malt
      1 Tbsp Brown Sugar
      3 Dashes Cocktail Bitters
      1 Part Orange Zest
      Add Ice
      Recipe
      01 Rub the piece of sugar against the orange skin to extract its natural oils.
      02 Imbibe the sugar with cocktail bitters and muddle in the glass.
      03 Add whisky and ice cubes and stir.

      Reviews

      About this item

      Beyond the Label

      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 its blended whiskies and the Coffey Range.

      Distilled from 100% malted barley through a Coffey still, which is rarely done given the complexity and skill required, Nikka Coffey Malt Whisky boasts notes of cinnamon, clove, lemon and rich oak, making it ideal for sipping neat or as the base spirit in a cocktail. The Coffey stills contribute the unique depth and flavor of the distillate, not found in modern column stills of today.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Whiskey
      Country Japan

      Scent and Flavor

      NOSE

      Notes of rich spices and candied citrus.

      PALATE

      Robust dense texture with notes of cinnamon, clove and lemon.

      FINISH

      long finish with a blend of rich oak, tobacco and mild chocolate.

      Cocktail Recipe

      Coffey Malt Old-Fashioned

      Ingredients
      1 oz. Nikka Whiskey Coffey Malt
      1 Tbsp Brown Sugar
      3 Dashes Cocktail Bitters
      1 Part Orange Zest
      Add Ice
      Recipe
      01 Rub the piece of sugar against the orange skin to extract its natural oils.
      02 Imbibe the sugar with cocktail bitters and muddle in the glass.
      03 Add whisky and ice cubes and stir.