|Miyagikyo (Sendai) Distillery|
The story of Nikka began with Masataka Taketsuru, arguably the father of Japanese whisky. He studied with the University of Glasgow, after which he became an apprentice with a number of distilleries, including Longmorn and Hazelburn. Taketsuru married a Scottish woman, and the pair relocated back to Japan. Nikka is produced in two distilleries, Yoichi which was established in 1934 and Miyagikyo established in 1969.
Nikka Coffey Malt Whisky
This Japanese whisky has no age statement and is bottled at 45% ABV. It is a relatively new release, first introduced in 2014. This whisky is named so because of the use of two coffey stills in the distillation process. This is unusual as these stills are generally used for grain whiskies.
No, unfortunately, this whisky does not taste like coffee. Different spelling, different meaning. Those acquainted with Japanese whiskies would probably note this is not as floral as other Japanese whiskies but instead has more of an autumn feel.
Appearance: Light amber in colour, with small droplets and very well defined legs. A very viscous liquid.
Nose: Initially nutty notes, accompanied by oats, orange peel/pith. Further aromas of caramel burned on an open fire, ash and a pinch of salt.
Madyson: 4/5 | Rami: 3/5
Palate: Surprisingly grainy for a Japanese whisky. A burst of flavour reveals itself in the form of spicy sultanas, peppercorn, and cloves.
Madyson: 3/5 | Rami: 4/5
Finish: Charred wood remains long after the whisky has gone. Much more delicate hints of sweet syrup, oats and subtle peppercorn emerge despite the intensity of the wood.
Madyson: 4/5 | Rami 4/5.
Overall: This malt whisky is quite thin in texture. A delightful break from the traditional flavours.