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The tasting |
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Bright golden amber. |
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Fresh and alluring, with ripe pear, cherry juice, and exotic fruit notes, followed by hints of citrus, apple and cherry blossoms, and touches of coconut, Bourbon vanilla, mint, and musk. |
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Juicy, indulgent, and complex with a fresh, fruity profile, it combines ripe fruit flavors, caramelized banana, and a hint of licorice and star anise. The finish lingers on delicate notes of pear, Bourbon vanilla, and a subtle bitterness. |
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The sommelier's advice |
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Serve between 16 and 18°C in a Glencairn whisky glass. |
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As an aperitif, a cocktail, a digestif, on its own or for water lovers, in addition to their Whisky tasting, we suggest a still, neutral and fresh spring water.
The Japanese sometimes accompany their fish meals with whisky served as mizuwari: the whisky is reduced by two-thirds water and a few ice cubes to give it an alcoholic strength equivalent to that of wine. |
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The distillery |
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Crafted primarily from corn in the signature “Coffey” stills, this single grain whisky offers a glimpse into the grain whiskies that form the foundation of all Nikka blends, exuding a particularly smooth and charming style. With a character that’s both soft and intensely fruity, its creamy texture and rich aromatic profile make this Coffey Grain a high-quality whisky, promising a uniquely memorable tasting experience. |
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Non-peated. Made from a majority of maize from Coffey column stills at the Miyagikyo distillery, this single grain gives us a taste of the grain whiskies that form the basis of all Nikka blends. |
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