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Nikka Coffey Grain — mango, papaya and candied orange over toffee. Grain whisky as the main event.
Grain whisky rarely gets to be the main event — in Scotland it mostly disappears into blends. Nikka Coffey Grain makes the case that it deserves better. It is distilled primarily from corn in a continuous Coffey still, the older technology Nikka deliberately retained, and matured in old American oak casks.
The style has no real European equivalent: sweet, tropical and disarmingly drinkable at 45% ABV. Mango, papaya, coconut and candied orange peel sit over a toffee base, and the complexity is there if you look for it without ever announcing itself. It is one of the easiest whiskies in the world to like and one of the more interesting to think about.
Serve with: a little water or a single ice cube, which opens the tropical fruit further. It also makes an excellent highball with soda.
| Category | Japanese Grain Whisky |
| Producer | Nikka |
| Base | Primarily corn |
| Distillation | Continuous Coffey still |
| Maturation | Old American oak casks |
| ABV | 45% |
| Bottle Size | 70cl |
A continuous column still patented in the 1830s. It is less efficient than modern equipment, which is precisely the point — it leaves more flavour in the spirit. Nikka kept theirs.
Different, not lesser. Grain whisky is lighter and sweeter, and it is usually blended away. Bottled on its own at this quality it is a distinct pleasure.
Neat with a drop of water, or as a highball with good soda over ice — the Japanese serve, and an excellent one here.
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