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Nikka Coffey Still Japanese Malt Whisky (750ml)

SKU #1258762 90 points Wine Enthusiast

Outer quote mark The name of this whisky has nothing to do with coffee—rather, it's named for a type of still invented by Aneas Coffey, which is used to make this golden spirit. It offers mild vanilla-pear aromatics and is relatively light and silky on the palate. Look for a light vanilla sweetness at first, which gives way to a rounded dark chocolate note and baking spice finish. Recommended for highballs and other mixed drinks. Inner quote mark (3/2016)

Whisky Advocate

Outer quote mark Now a hugely welcome part of the core range, this whisky—made in Coffey stills at the Miyagikyo distillery—uses 100% malted barley as its base. The nose is all tinned peach, tropical fruit juice, and baked banana, with a surprising green celery note, coconut, and sherbet. The palate is silky, with some chocolate, biscuity oak, and orange blossom honey. Water brings those green notes forward to add freshness to the peach cobbler sweetness. The grain revolution builds. (DB, Fall 2014) Inner quote mark

K&L Notes

Finally here! You've tasted the amazing Nikka Coffey GRAIN whisky. Now see what happens when you run malted barley through a Coffey column still. The result is ethereal. It's like a butter biscuit in a glass with soft vanilla and cookie flavors. Truly special stuff while it lasts!

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Price: $74.99
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By: David Othenin-Girard | K&L Staff Member | Review Date: 5/31/2017 | Send Email
When people ask me to describe Japanese Whisky in the shop I typically go on a long winding history about Nikka's founder Taketsuru-san. His vision nearly 100 years ago is larger responsible for the high quality Japanese Whisky we see today. Of course in a more simplistic version, Japanese Whisky is basically made exactly like Scotch. Yes there are subtle differences in technique and style, but the image that Taketsuru-san brought back from Scotland in the 1920s has remained largely unchanged. That's why it's difficult to describe Japanese Whisky without explaining Scotch to someone. But, this little whisky is something so uniquely Japanese it stands apart from the rest of the category. The Scottish have certainly tried to distill Malted Whisky on a column still (over the course of the last 150+ years) but almost certainly abandoned the exercise due to the incredible costs as compared to standard grain whisky production. In this case they've taken the same wort that would go into their Single Malt and run it through the column still. Further more it's aged in high quality ex-bourbon rather than 3 and 4th fill hogshead. In a lot of ways this whisky is the most distinctly Japanese product on the shelf (with the exception of the malted rice whiskies like Ohishi and Fukano). Anyway, the result is ultra refined and subtle, but filled with character. Usually the term smooth is the most meaningless in the business, but this one definitely qualifies. Easy, but with an edgy earthiness almost briny note and sweet stone fruit to balance. Certainly not high on the intensity meter, but extremely well put together and appealing style. Great cross over from American and Irish Whiskey lovers.

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