To make it even more special, try adding a touch of Luxardo Maraschino Cherry Liqueur in place of the orange peel. Looking for a bolder flavor? This classic drink mixes 2 oz Nikka Coffey Grain Whisky, 1 oz Sweet Vermouth, 2 dashes Angostura Bitters, orange peel (for garnish). This light and refreshing cocktail is the perfect way to enjoy Nikka Coffey Grain Whisky on its own or in combination with other ingredients. You can also add a few drops of bitters for an extra kick. In order to make it truly authentic, use chilled soda water with a hint of lemon or lime juice. The Art of Crafting Cocktails with Nikka Coffey Grain Whisky The Japanese HighballĪs one of the signature drinks in Japan, this classic highball combines equal parts Nikka Coffey Grain Whisky and soda water over ice. This classic blend produces a sweet aroma with hints of honey and vanilla on the nose followed by notes of citrus fruit on the palate. After that, it is aged for several years in American white oak or ex-bourbon barrels before being bottled at 45% ABV (90 proof). It’s made with a combination of malted barley and corn that is gently heated up before being put into large continuous stills for distillation. Today, Coffey Grain is still made according to Masataka Taketsuru’s original recipe from decades ago. Its unique flavor profile has become an instant hit among whisky connoisseurs around the world. First released in 1979, this single grain whisky is made using malt and corn sourced from across Northern Japan, before being distilled and matured in oak casks for several years. In 1934, his dream became reality when the first distillery opened in Hokkaido.Ĭoffey Grain was one of the first whiskies produced by Masataka Taketsuru and his team at House of Nikka. While working for other distilleries, such as Kotobukiya (later Suntory), he began planning his own business-the House of Nikka. After two years, he returned to Japan with his Scottish wife and knowledge on distilling techniques. Masataka Taketsuru first ventured to Scotland in 1918 to learn more about whisky production. The flavor is simple yet enjoyable it’s truly an irresistible indulgence!įINISH: A subtle blend of caramel, toasted bread, char and smoky ham make up this exquisite flavor. PALATE: This delightful treat carries a tantalizing aroma of dark sweets, grains, nuts and spice with just the slightest hint of smoky mesquite barbeque. It may not be the most complex scent in existence but it still makes for a pleasant smell overall. NOSE: Exquisitely sweet and syrupy, this aroma is laced with hints of caramel, vanilla, nuts, fruits, and fresh hay. Each bottle comes housed in an elegant wooden box adorned with delicate artwork depicting traditional Japanese imagery such as cherry blossoms or cranes in flight-a fitting tribute to its creator’s passion for blending tradition with modernity. The artistry behind making Nikka Coffey Grain Whisky doesn’t end at its creation it also extends to how it’s presented. The end result is an exceptionally smooth whiskey with notes of honey and sweet grain on the nose, followed by flavors of vanilla and caramel on the palate which linger into a long finish. This liquid is then distilled again in copper stills before being blended with malted barley and aged further in oak barrels. The second step involves mashing unmalted barley in wooden tanks to produce a liquid that is lower in alcohol but contains more flavor compounds than the first distillation step. This liquid is then returned to the same stills for another round of boiling before being cooled down and put into oak barrels for aging. The first step involves boiling malted barley in copper stills to produce a clear liquid with a high alcohol content. To achieve this goal, he sought out the best grains available and developed a unique distilling process for his whisky, which involves two separate steps called “Coffey” and “Mash” distillation. His vision was to create a whisky that would appeal to both Japanese palates and those from around the world. The Nikka Coffey Distillery was established in 1969 in Sendai, Japan by Masataka Taketsuru, the founder of Japanese whisky.
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