Produced from the two 'Coffey' stills brought to the distillery in the 1960s, this bottling is another reason that Japanese whisky-makers are continuing to be at the fore of the world-whisky conversation. Cinnamon and nutmeg aromas offer a spicy intro to the soft, subtle citrus tones that persist through the vanilla, oak-laden finish. We won't be able to keep this stuff around long, so dive right in and grab one!
Team Bounty Hunter Top 20 of 2017 Pick
"The secret is out: Japanese whiskies are beautifully made with power, finesse and layers of complexity. Nikka also makes stellar gin and vodka." -- Arnaldo Burgos
Get to know Wine Scout Arnaldo Burgos
We know you love Nikka for its whiskies, we do too! After more than eighty years producing some of Japan’s best malts they’re entering a new stratosphere, and when we tasted these a few weeks ago we were blown away! Nikka uses two Coffey stills to produce award winning grain and malt whisky. The stills, based on Aeneas Coffey’s design, patented in the1830, were imported to the distillery from Scotland in the 1960s. If those stills could talk, we bet there would be some fine whisky-soaked prose emanating from them. Now the gin-hounds have a place to turn. The addition of vodka and gin to their stable of spirits is welcome, and offers a fresh, unique take on each spirit – also loaded with their own histories. Each are produced by distilling corn and malted barley separately and meticulously blending the distillate to achieve the desired character and body. The use of the Coffey stills lends a richer mouthfeel and more flavor than you will find in spirits produced on traditional column stills. We had the opportunity to get an advance sampling of these and found them both to be top of class representations!