Nikka Coffey Grain Whisky

NIKKA COFFEY-STILL SHOWDOWN Nikka Coffey Malt Whisky Nikka Coffey Grain Whisky Continuing to work through the bottles in my collection that I’ve not yet reviewed. To begin, “Coffey” is not a typo; it doesn’t refer to the bean or drink, but rather to a type of still that is used, which originated in early 19th-century Scotland and was brought to Japan in the early 20th century. I currently have four Nikka whiskies: these two, plus the Taketsuru Pure Malt and the Nikka Whisky From The Barrel (which I need to review again, as the last time was over a year ago and only rated 4.25; I’ve had it since and thought it was even better). I’ve had the Coffey Malt and Coffey Grain for some time, and recall that I didn’t care for the former but very much liked the latter. Nikka Coffee Malt Color is a clear and bright gold, akin to Pantone 116 (I have no affiliation with Pantone, but am using it in an attempt to achieve a little more visual precision). It’s been a long time since I’ve had this, but I recalled it reminding me of a Halls Honey Lemon cough drop. The nose is initially reluctant, but does have a lemony-honey-eucalyptus aspect; this sounds odd, but it’s not as bad as it sounds. On the palate, there’s a honey sweetness and a light, round glycerin mouthfeel. There’s a lingering coolness on the finish, some chile spice, and a touch of bitterness on the finish (could be some woody tannins, though I’m unaware of the barrels used, other than being relatively certain that this is not Mizanura oak, which would likely be displayed prominently on the bottle). This is a unique whisky, unlike anything I’ve ever experienced, and is perhaps worth seeking out for the exploratory connoisseur. I’d imagine that it’s polarizing as well. Nikka states that this expression was released in 2013 to “offer more excitements [sic] to afficionados.” Additionally, some distillate from Ben Nevis is used, and thus doesn’t qualify as Japanese Whisky. I recall paying about $60 a few years back, and a quick Internet search shows that either can be had for about $70 today. The 45% ABV is appreciated, and the flavors are robust enough to support it; a higher proof also displays more attention to quality than economics (i.e., water dilution and more yield). The quality is there, as is a robust flavor profile; but the flavors themselves are unusual. That being said, I do like it much more than the last time I had it, and I’d keep a bottle onhand as a diversion. 3.75 on the Distiller scale. Nikka Coffee Grain Whisky Color is a robust Pantone 123, with just a bit of an orange tint vs the more gold Coffee Malt. The nose is nothing like the Coffee Malt: the nose is sweet, with bourbon-like elements of caramelized sugar, a little vanilla, cornbread, and some mint. Nosed blind, I would’ve guessed bourbon. The palate hits you like the Pillsbury Dough Boy: soft, round, heavy, and not going anywhere. Viscous mouthfeel, with Honey, Cheerios, and orange, finishing with the same chile (not pepper) spiciness, and again a hit of vanilla. Nice finish. I LOVE this whisky. Unsurprisingly, due to its bourbonesque characteristics, Nikka states that it is “predominantly made from corn.” Like the Coffey Malt, also 45% ABV, which is both noticeable and well integrated. According to the company, the Coffey Grain does meet all the criteria for “Japanese Whisky” (I was unaware that the corn-primary mashbill would allow for that). Rich, sweet, and bold, Nikka Coffey Grain fires on all cylinders and offers another unique drinking experience, given the origin. I would always have this onhand (I’ve had a backup for some time now). An easy 4.25 stars on the Distiller scale. N.B.: All spirits tasted neat in a Glencairn glass.

ES / EN Es un whisky delicado y elegante desde la nariz hasta el retrogusto, bastante complejo pero con un ensamblaje bien hecho: es decir, que aunque tiene mucha complejidad, todos estos valores dejan una sensación general de estar tomando algo bien hecho, sin que destaque demasiado ningún atributo, lo que realza el whisky completo. Me encanta el retrogusto que deja, que es inesperadamente dulce y delicado, pero largo, intenso en su justa medida. Los toques de miel y canela hacen de este whisky un perfil muy clásico entre los whiskys amables, y su consistencia mantequillosa casi (y digo casi) lo sitúan entre los breakfast whiskys. / It's a delicate and elegant whisky from the nose to the aftertaste, quite complex but with a well-crafted blend. That is to say, although it has a lot of complexity, all these values ​​leave an overall sensation of drinking something well-made, without any attribute standing out too much, which enhances the whisky as a whole. I love the aftertaste it leaves, which is unexpectedly sweet and delicate, yet long and intense in just the right amount. The hints of honey and cinnamon make this whisky a very classic profile among gentle whiskies, and its buttery consistency almost (and I mean almost) places it among breakfast whiskies.

N: Vanilla bomb, shaving cream, aftershave, bit too much ethanol, some subtler fruit/floral notes mingled in with the shaving cream. P: Double vanilla bomb, cream, vanilla frosting, touch of oak, cinnamon, almond, maybe peanut shells. Nice, rich, coating mouthfeel. F: Vanilla (but not quite bomb level), butterscotch, some heat, some cinnamon, touch of cooling mint. Really lovely. A little harsh, sadly - just drinks young. And it's really a tad too expensive to drink young. It's maybe a $40 bottle if it wasn't Japanese. It's comparable, slightly better, than some of the Mars Iwai I've had that does price closer to $45 (and does itself sport a Japanese markup). But such is whisky life, and the juice is otherwise pretty good. Give it a spin. ____________ Please come join an unofficial Distiller community on Discord (now one whole year old!): https://discord.gg/4nfePCdyKM. We chat spirits (and other things) in real time while being a great resource to each other for recommendations, finding deals, and generally enjoying the journey together. (If the link is expired - it shouldn't be - please post a comment and I will gladly and usually quickly provide a new one.)

My second favorite of the Nikka Coffey still bottles. Nose: sweet candied-corn, very soft alcohol scent, and a kind of floral-perfumy hint on the nose Taste: smooth with hints of grass, lemon, vanilla Finish: very short, a tiny bit of cinnamon at the end You can tell the barley is in there, but it doesn’t taste like Mellow Corn for instance even though corn makes up most of the mashbill or so I’ve read. It’s a good whisky but not for the $75-90 price point. If you can find it in sale it’s probably worth buying a bottle.

Nose: toasted toffee/caramel, honey, vanilla, a light fruitiness, and a light floral note- all of this as if you’re at an autumnal harvest fair. Palate: more toasted sweetness of toffee, honey, fruit, cinnamon and spice, all with a light pepperiness and herbal note on the somewhat short finish. Not completely your typical Japanese whiskey profile you’d expect, but definitely still Japanese. Quite enviable and worth a try.

The nose is delightful. I got a vanilla sweetness with hints of cherry. It was sweet like candy, reminding me of vanilla/cherry coke. On the palate, it coated my mouth like honey with some spicy sweetness. The finish was short and very smooth, with a touch of heat. Overall, it's good. The sweetness upfront on the nose along with the silky smooth finish makes this dram memorable. 7/10