Nikka Coffey Grain
An essential component of the house blends, the NIKKA COFFEY GRAIN is an original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity and unique, it is meant for the connoisseur in search of an unconventional whisky.
Single Grain Whisky
While single malt whisky is already well established among a wider audience, the single grain category is little known outside of connoisseur circles, mainly because of its rarity. A single grain whisky is distilled from a variety of grains, and must come from a single distillery. These generally serve as a base for blends, alongside malt whiskies, and are very seldom bottled on their own.
The Nikka Coffey Grain is even more unique in that it is based on corn, as was traditionally the case, while most modern grain whiskies rely on wheat. The corn imparts the whisky with a round and generous texture, and intense aromatics.
The Coffey still is named after its inventor Aeneas Coffey. In 1830, the French-born Irishman perfects this technique, which would become widely adopted by the Scots for the production of blends, allowing them to surpass Ireland as a whisky producing nation.
The distillation process is continuous, whereas the pot stills which are used in single malt production require two separate distillations. Nikka runs two Coffey stills within the Miyagikyo distillery for the elaboration of its grain whiskies. Imported from Scotland in 1963, these old stills yield a very round distillate, with a distinct character that defines Nikka’s signature blends.
"The surprise standout of the new Japanese whiskies on the market. It's unlike any other whisky I've tried, and absolutely mesmerizing in a whisky soda, where the flavors open up to offer grapefruit, mint, and caramel. I would love to see more grain whiskies on the market following this stellar example." Serious Eats