For our second tasting, we will totally change universe with the discovery of a single grain : the Nikka Coffey Grain.
Usually used for blended whiskies, grain whiskies are rarely bottled as such. A few years ago Nikka decided to produce a non-aged single grain mainly composed of corn and distilled with two "Coffey stills" transferred in 1999 from Nishinomiya to Miyagikyo.
Invented in 1830 by a former Inspector General of Customs of Ireland, Aeneas Coffey, the "Coffey stills" are two-columns stills known as "patent still" or "continuous still" which can produce whisky faster in a more economical way. Today they are mainly used for the distillation of grain whiskies.
With the purchase in 1963 of its two Coffey stills, Nikka can now offer in addition to its single grain a whisky with an atypical profile: the Nikka Coffey Malt, a malt whisky distilled in column stills.
Let's go back to our Nikka Coffey Grain, stating that all grain whiskies and "Coffey Malt" produced by Nikka before 1999 were distilled Nishinomiya. Since the transfer of stills, all Coffey whiskies including ours, were distilled in Miyagikyo.
A great discovery in perspective !
Let's open the bottle and move on to the tasting !
Review by Nicolas
You can feel the aroma of corn syrup, with some slightly minty fresh notes, followed by melon notes.
Very good quality / price ratio that allows you to vary your pleasures in your Japanese whisky tasting.