Nikka Coffey Malt 70cl

Product Information

Your summary echoes my thoughts: It does nothing wrong, overall flavorful and pleasant, just not complex.

The two unique Nikka Coffey expressions are the most recent additions to the Nikka family and have been released in 2014 to celebrate the 80th anniversary of Nikka and showcase the innovative spirit of the brand. One of the answers would be using better raw materials, longer fermentation, and slower distillation. I think you make a good point here on what passes as whisky education, and I would love to see more of what you suggest. I once went to a Nikka tasting session two years ago and these remained my favorite out of all the core bottlings there.

But so few industry people talk about this and so few of the reading materials I have even cover this. There are so many blended whiskies from all over the world that I find unpleasant because of the ethanol (read: vodka-like) bitterness that pops out front or mars the finish. Imported from a distillery in Scotland in 1963, these stills yield a distillate with more flavour and depth than modern column stills, imparting a distinct character that defines the Nikka blends.

I wonder if these personalities are afraid that if they start talking about the more unfamiliar technical aspects of whisky production they’re going to lose viewership. Aside from being small, how are enthusiasts going to know why new distilleries can make a better whisky than the bigger ones despite just bottling young whisky? We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. This unique expression was developed in 2013 as a result of Nikka's continuous experiments to widen the variety and offer more excitements to aficionados.

Can it really be considered an education when all you’ve been talking about are the same things, but just shifting between brands for a few years? I can understand the lack of education about this from the big brands, but I’m surprised and annoyed that the independent or “independent” whisky Youtubers and bloggers aren’t educating their fans on important pre-barrel aging steps such as fermentation, types of stills, and condensers.

Grain whisky, most Armagnac, a lot of Calvados, vodka, most gin, a lot of rum, most bourbon and rye come from continuous stills, which are sometimes referred to as column stills. This premium Japanese whisky is made from 100% malted barley and distilled in a Coffey still, making it a must-try for any whisky connoisseur. In the mouth: This doesn’t have the initial sharpness of the nose, but the ethanol bite and pepperiness lasts longer.

I rarely find this note in a pot still malt whisky or in a bourbon (which sometimes uses continuous stills or doublers, but is aged in virgin oak). Maybe it won’t come from the people already set-up/established with their place in the whisky-tube or blogging world, but I certainly think this is an area that deserves or you could even say needs to be filled. Nikka Coffey Malt Whisky has been distilled in a Coffey still that is normally used for grain whisky production.