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1792 Small Batch Bourbon
Whiskey
1792 Small Batch Bourbon
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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 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.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 45% |
Country | Japan |
Notes of rich spices and candied citrus.
Robust dense texture with notes of cinnamon, clove and lemon.
long finish with a blend of rich oak, tobacco and mild chocolate.
1 oz. | Nikka Whiskey Coffey Malt |
1 Tbsp | Brown Sugar |
3 Dashes | Cocktail Bitters |
1 Part | Orange Zest |
Add | Ice |
1 | Rub the piece of sugar against the orange skin to extract its natural oils. |
2 | Imbibe the sugar with cocktail bitters and muddle in the glass. |
3 | Add whisky and ice cubes and stir. |
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.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 45% |
Country | Japan |
Notes of rich spices and candied citrus.
Robust dense texture with notes of cinnamon, clove and lemon.
long finish with a blend of rich oak, tobacco and mild chocolate.
1 oz. | Nikka Whiskey Coffey Malt |
1 Tbsp | Brown Sugar |
3 Dashes | Cocktail Bitters |
1 Part | Orange Zest |
Add | Ice |
1 | Rub the piece of sugar against the orange skin to extract its natural oils. |
2 | Imbibe the sugar with cocktail bitters and muddle in the glass. |
3 | Add whisky and ice cubes and stir. |
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