Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1918 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries.
NIKKA Coffey Malt 45%
Up until now the Nikka Coffey Malt was restricted to single cask vintage bottlings, but now it joins its grain-based counterpart in offering a new, permanent version bottled at 45%. This new vintage is made using a truly unique manufacturing process. It is made entirely from barley malted in column stills that are generally used to make Nikka grain whisky. The result is a rich, woody malt Coffey with a surprising and unique texture on the palate.
Style: Gourmand, round Nose: Pear tart, banana, rice pudding, vanilla Palate: Desserty, dried fruits (raisins), maize Finish: Popcorn, caramel, cinnamon