40 to 60


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Region: Japan
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The Coffey still is named after its inventor, a French-born Irishman, Aeneas Coffey, who perfected this technique during the 1830s. The distillation process with a Coffey still is continuous, whereas the pot stills which are used in single malt production require two separate distillations. The Nikka Coffey Grain is even more unique in that it is based on corn, as was traditionally the case, while most modern grain whiskies rely on wheat. The corn imparts the whisky with a round and generous texture, and intense aromatics. Exotic, fruity and unique, it is meant for the connoisseur in search of an unconventional whisky.