Distiller Notes
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.
Professional Ratings
-
Whisky Advocate
Produced at Miyagikyo’s grain distillery from 100% malted barley, this is rich gold in hue, while the nose is big and luscious with plenty of ripe banana, crushed hazelnut, and an intriguing green malt note behind. As it opens, there’s the effect of a high-cocoa chocolate bar melting in your hands, as well as coconut, vanilla fudge, and basil. With water (and it needs it) there’s honey on hot buttered toast. The palate is sumptuous; that banana’s now flambéed. Super ripe and fascinating. A grain for malt lovers.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.