Nikka Coffey Grain whisky
Firstly, the Nikka Whisky Distilling Company produces the Coffey Grain whisky expression in Northern Japan. The whisky name comes from the “Coffey” stills used in distillation. The Miyagikyo Distillery imported the stills from Scotland around 1963.
The Coffey stills are continuous with a column shape. In addition, the column still shape creates a consistent flavor in the whisky. The whisky is distilled constantly by reheating the liquid, thus creating higher alcohol by volume (ABV).
Nikka Coffey whisky characteristics
Secondly, the whisky characteristics are complex and intense in aroma and flavor. The whiskey also develops a softness that caresses the back of your throat.
Upon the first taste, I saw a fierce and fighting samurai in my mind’s eye. The softness of the whisky edge is like a precision minka house surrounded by an ornate tea garden and cherry blossoms.
The sensually soft notes help balance out the rich, intense flavor of the whisky. In addition, the relaxing flavor and aroma of the whisky impart serenity with each sip.
Nikka whisky and water
Thirdly, adding about four drops of Evian Spring water to the whiskey, the intense flavor subsided, and more sensual notes appeared. Again, I recommend using spring or artesian water to open the whiskey or decrease the alcohol intensity.
Lastly, the tasting notes for Nikka Coffey Grain whisky are as follows.
Whisky tasting notes
Color: Amber to yellow-orange
Nose or Aroma: Blossoms, sweet toffee, warm spice, spicy to peppery, cinnamon, citrus fruits, peaches, honeydew melon, balance, and serenity
Taste or Palate: Floral, flowery, lilac scent, cherry blossoms, honey, or syrup
Finish: Long and pleasant
After researching cigar and food pairings, I suggest baking a bundt cake with the Nikka Coffey whisky in addition to creating a glaze. Blend one-third cup of Nikka Coffey whisky and one-third cup of Midori Melon liqueur to create a cake glaze.
Please let me know your thoughts on the Nikka Coffey Grain whisky.