描述
NIKKA Coffey Malt Whisky is produced at the Miyagikyo distillery in Japan. This distillery is located on the southern island Kyushu and it is Nikka’s second distillery, alongside Yoichi.
This whisky is named Coffey malt because of the Coffey stills that are used for the production. This type of still, named after its inventor Aeneas Coffey, revolutionized spirits production worldwide roughly two centuries ago, as it enables continuous distillation, and stronger alcohol output (compared to pot stills and batch distillation). Usually only grain whiskys, used in blended whisky, are produced in Coffey stills, because usually a lighter tasting product comes out of the still. Since 1999 the Miyagikyo distillery has two coffey stills from Glasgow.
Nikka have experimented and gained great experience with Coffey stills, enabling them to distill malt whisky in this type of still and obtain a very flavorful product: Nikka Coffey Malt Whiskey, made from 100% barley malt.
The aroma is characterized by nuts, tropical fruits and vanilla. Notes of grilled banana, white chocolate, orange and tropical fruits can be found in the taste.
Nikka Coffey Malt Whisky has been awarded Japanese whisky of the Year 2018 and Single Malt of the Year 2018 (multiple barrels) by Whisky expert Jim Murray (Whisky Bible).Nikka威士忌蒸餾有限公司的創辦人竹鶴政孝可說是日本威士忌之父。
他是第一個遠赴蘇格蘭學釀威士忌的日本人。回國後於1924年協助三得利建成了第一所山崎蒸餾所，1934年於日本北海道余市建立余市蒸餾所。
現在改名為Nikka威士忌蒸餾有限公司。現時Nikka於日本有兩所蒸餾所，分別是於北海道的余市蒸餾所及仙台的宮城峽蒸餾所，出產4個不同的品牌的威士忌包括余市、竹鶴、宮城峽及Nikka。
傳統蘇格蘭麥芽威士忌製作都是使用單次(銅壺)蒸餾器分至少兩次蒸餾製作出來的，日本麥芽威士忌風格類型也是遵循蘇格蘭麥芽威士忌的製程，近來已獲國際競賽評鑑認同自有獨特風格調性。
COFFEY是一個人名，法國Aeneas Coffey在1831年發明了連續蒸餾器，後來各式烈酒最常用的蒸餾技術，蘇格蘭威士忌裡的穀物威士忌就是運用此技術製作，簡單說就是把用單次蒸餾器改用連續蒸餾器來製作麥芽威士忌而造就出NIKKA COFFEY MALT WHISKY。
產地：Japan,Japan
