Nikka Coffey Malt 70cl

Product Information

Rather, it has been distilled in a Coffey continuous still, resulting in a softer, fruitier whisky with a creamy texture. It’s not just because of a better cask management program and being bottled at 46%, NCF, and no added coloring. They mention that it is the best they have ever tasted, a wonderful malt, and a very palatable product.

Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Best enjoyed neat it is also great in a variety of cocktails such as the Espresso Martini or the Manhattan. My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.If the independent advocates are indeed just looking for the easy answers, then whisky is truly doomed and they’re partly to blame.

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. Nikka Whisky was born after its founder Masataka Taketsuru was the only man in Japan who had the knowledge of producing an authentic whisky.

A Coffey still is challenging to use but produces a spirit of quality and texture that is rarely seen in grain whiskies today. I once went to a Nikka tasting session two years ago and these remained my favorite out of all the core bottlings there. The two had married earlier that Year and Rita decided to immigrate to Japan to support her husband dream. These cookies allow us to create statistical analyses to determine which articles are the most popular. Bought this for my dad for his birthday as he had never tried a japanese whisky before and he loved it.

Palate: Spiced chocolate and kirsch on a rich, sweet and oily body, more Bourbon like rich vanilla and even Rum like demorera sugar with aromatic spices and firm oak. It was strong at first but with some distilled water it had the sweet taste of some fruit, and bit of vanilla. Rather than the rare and limited releases they have done before, this is a larger release to further show off this key component in the Nikka family of whiskies.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. NIKKA’S COFFEY DISTILLATION - Nikka Coffey Grain is distilled in a Coffey still, a rare still patented by Aeneas Coffey in the 1830s which Taketsuru learned to use whilst in Scotland in early 1900s. Nikka Coffey Malt Whisky is made with 100% malted barley and matured in old casks to enhance the rich maltiness of the spirit.

Rum has slowly been rising out of the hell hole brand marketing and lazy journalists have put it into through highlighting each country’s unique heritage, and getting deep into the productions processes such as fermentation times and distillation techniques. Wenn ich Gäste habe, die nicht Whiskey mögen, gebe ich eine Probe und plötzlich kommt: "Hmmm, das schmeckt doch gut". Tasting notes reveal aromas of dark chocolate, Maltesers, banoffee pie, mocha, marmalade and gentle spice all balanced on the palate in this smooth and elegant whisky. Smell wise there's a bit of sweet bourbon say Woodford Res but more mellow, perhaps a tiny whiff of something like nail varnish remover sometimes. They are distilled in copper pot stills and matured in a variety of cask types - including ex-bourbon, ex-sherry and even mizunara.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. Crafted at the Nikka Whisky Distilling Company, this whisky is made using 100% malted barley and distilled in a Coffey still, resulting in a spirit with a silky texture and complex flavours. 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. But if someone like me – who isn’t getting paid to discuss whisky (and spirits) through avenues like Patreon supporters or Youtube superchats – can learn and discuss this, why can’t the ones being paid to do this do so?