Nikka Coffey Grain Blended Whisky Japan

Nikka was founded in 1934 by Masataka Taketsuru, a former Suntory employee who had studied at the University of Glasgow, and later trained as a blender at the now lost Hazelburn distillery in Campbeltown. Taketsuru opened the Yoichi distillery in the same year as establishing the company, followed by the Nishinomaya and Miyagikyo distilleries in 1959 and 1969, respectively. Since 1989 the company has also had a stake in the Scotch whisky industry after they purchased the struggling Ben Nevis distillery. Today they are one of the second largest whisky producer in Japan.

A release from Japan's Nikka, Coffey Grain is a signature grain whisky which was released in 2012. 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from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavours of Coffey distillates.

    Nose:    Vanilla, caramel, corn, lemon meringue.

    Taste:    Caramel, grainy, some butter, cinnamon, coconut, black pepper, vanilla, citrus, sweetness from corn.

    Finish:    Oak & sweet vanilla, relatively short, sweetness, cinnamon.