Nikka Coffey Malt Whisky
History: The Nikka Coffey Malt is the result of a unique distillation process in “Coffey” type column stills, which are normally used for grain whisky production. This rare 100% malt bottling offers a surprisingly rich texture with deep oaky notes.
The Coffey still is named after its inventor, Aeneas Coffey. In 1830, he perfected the continuous distillation technology, which would later be widely adopted by the Scotts to produce their blends. The distillation process in column stills takes place continuously without requiring two separate distillations as with the pot stills used for single malts.
While the Nikka Coffey Malt is produced from 100% malt in a single distillery, it is not technically a single malt whisky due to its distillation method in Coffey stills. Nikka has two Coffey stills at its Miyagikyo distillery. Imported from Scotland in 1963, these old stills produce yield a distillate with greater richness and complexity compared to spirits produced in modern column stills.
Tasting Notes: Apples. Black pepper. Fruit cake. Tobacco leaf. Creme caramel. Toffee. Madeira cake. Cinnamon. Coffee beans. Very smooth delivery but which feels a touch under-powered. I would have liked a little zing but it stays soft.
Wisemen Word: By running 100% malted barley in Coffey stills, Nikka have come up with quite a unique flavor profile. The strong tobacco leaf and apple combination is quite nice. We’ll be trying the Nikka Coffey Grain (made from corn) next for a little head-to-head comparison.