After the success of the Coffey Grain, Nikka created it's Coffey Malt whisky, which is made from a 100% malted barley, although it falls into the single grain category as it is distilled in Coffey type of continuous still and not in a pot still. It has a real smooth, velvety texture and rich malty flavour.
The history of Nikka distillery dates back to the early 1900s, when the founder, Masataka Taketsuru began to take an interest in Scotch whiskey. He visited the Scotch distilleries to absorb all the information needed to make the perfect whisky, then returned home and created the pinnacle of Japanese whiskeys, which certainly rivals the Scottish examples.
The term Coffey refers to the type of the still, invented in 1830 by Aeneas Coffey. This is the first continuous, column still which produces distillates with high alcohol content but with a more restrained flavour that reflect the character of the raw material nicely.
