The Nikka Coffey Grain whisky is produced at the Nikka Whisky Distilling Company of Japan. As an added note, the Coffey grain whisky is distilled at the Miyagikyo Distillery which is located in northern Japan. The whisky is distilled in “Coffey stills” which were imported from Scotland around 1963. The “Coffey stills” are a type of continuous still that are shaped like a column which creates a consistent flavor of the grain whisky. The primary grain used during the distillation process is corn and the additional grains used are wheat and unmalted barley.
The whisky characteristics are very complex and intense in aroma and flavor. However, the whiskey has a sweet-gentleness which softens the edges of the whisky intensity. Upon the initial taste, I visualized a fierce and fighting samurai in my mind’s eye. The softness of the edge is similar to a Japanese house surrounded by a tea garden and cherry blossoms. The sensually soft notes help balance out the rich, intense flavor of the whisky’s scent and taste. The relaxing flavor and aroma of the whisky imparts serenity and calmness with each sip.
By adding about 4 drops of Evian Spring water to the whisky, the intense flavor subsided and more sensual notes emerged. I would recommend using spring or artesian water if water is needed to open up the whisky or even to bring down the alcohol intensity. The tasting notes for Nikka Coffey Grain whisky are as follows.
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
When you “google” Miyagikyo Distillery and look upon the grounds and surroundings you can see and possibly understand how the environment plays an important role in the whisky’s profile. After I have researched cigar and food pairings, I will update the blog.
Please let me know your thoughts on the Nikka Coffey Grain whisky.