Description

Nikka Coffey Malt Whisky is an exceptional Japanese whisky, produced from 100 per cent malted barley, yet fundamentally different from classic single malt in terms of distillation. Instead of the usual pot stills, Nikka Whisky uses traditional Coffey stills – continuous distillation stills whose design dates back to the apparatus patented by Aeneas Coffey in 1830. Nikka’s founder, Masataka Taketsuru, became familiar with this distillation method as early as 1919 during his stay in Scotland. The two Coffey stills that are now characteristic of Nikka were brought from Scotland to Japan in 1963 and 1966. Although these historic stills are comparatively demanding to operate and not particularly efficient, Nikka values them particularly for their ability to preserve the character of the raw materials and produce distillates with a characteristically creamy texture.

Nikka Coffey Malt is the result of ongoing experimentation by the Japanese whisky producers and was developed in 2013. After the whisky – produced exclusively from malted barley – has been distilled in Coffey stills, it is matured in older casks to specifically emphasise its malty character, complexity and silky texture. An important distinguishing feature concerns its classification: although it is made exclusively from 100 per cent malted barley, due to distillation in a continuous Coffey still, Coffey Malt is classified not as a malt whisky but as a grain whisky under the relevant Japanese regulations. At 45 per cent in the 0.7-litre bottle, this bottling is therefore an unusual combination of pure barley malt and traditional continuous-still distillation.

Tasting Note

Colour: Gold to amber.

Nose: Fruity and spicy with citrus fruits and Williams pear, accompanied by pepper, vanilla, balsamic vinegar and subtle hints of coffee.

Palate: Creamy and complex with sweet mandarin and orange, coffee, pralines and vanilla, followed by plum, mirabelle plum and apricot.

Finish: Long-lasting, spicy and sweet with fruity, malty and delicately toasted nuances.

Nikka Coffey Malt Whisky is ideal for enjoying neat at room temperature, although a few drops of water can further bring out its fruity and malty components. It also works well over a large ice cube or as the base for a Japanese Highball, where its creamy texture and pronounced fruitiness are preserved. Food pairings include roasted nuts, dark chocolate, desserts featuring orange or apricot, and mild hard cheeses. It is particularly interesting for whisky tastings, mainly due to the unusual combination of 100 per cent malted barley and Coffey still distillation.