289 Myrtle Ave
Boonton, NJ 07005
Phone 973 334-1331
Liquor Outlet Wine Cellars. Shopping Cart | Log In | My Account | Contact Us
Store Hours
Mon – Sat: 9am to 10pm
Sun: 9am to 8pm
Search.
Advanced Search  
Shop Wine by Grape
Shop Wine by Region
Beer
Nikka Coffey Grain Whisky 750ML
Sku: 05545
An essential component of the house blends, the Nikka Coffey Grain is an original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity and unique, it is meant ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: Japan
Type: Single Malt
Reg. $62.99
On Sale $53.99
Buy Nikka Coffey Grain Whisky
NOSE Notes of tropical fruits, coconut and banana. PALATE A rich, soft, sweet flavor with a hint of vanilla wafer. FINISH A delicate finish with a touch of honeyed citrus.
Ultimate Beverage Challenge 93 points - Ambrosial notes of sprouted grain, honey, bacon fat and orange blossom accompany deeper notes of toasted hazelnut. Exquisite and opulent in the mouth with a delicate sweetness and meatiness that harkens back to the nose. Sultry and elegant finish. Chairman’s Trophy (Apr 2014)

Leave a Comment
An essential component of the house blends, the Nikka Coffey Grain is an original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity and unique, it is meant for the connoisseur in search of an unconventional whisky.
Technical notes
45% abv

Producer
Masataka Taketsuru, Nikka’s founder and Father of Japanese Whisky, came from a lineage of sake brewers, dating back to 1733. Taketsuru studied diligently at university as a chemist preparing to carry on the family trade, but soon took a personal interest in whisky. Masataka joined Settsu Shuzo, a liquor company with plans to produce a Japanese whisky. In 1918, Settsu Shuzo sent Taketsuru to the University of Glasgow – making him the first Japanese student to study the art of whisky making, in the ancestral home of Scotch whisky. Taketsuru returned to Japan in 1920 with plans to produce Japan’s first whisky for Settsu Shuzo. However, when Shuzo couldn’t carry out the plan, he was recruited by the founder of Kotobukiya – now Suntory - and directed to build Yamakazi and produce the first Japanese whisky. Relentlessly passionate about quality, Taketsuru used what he learned in Scotland to create the Japanese style of whisky, unique to the country. After a 10-year contract with Kotobukiya, Taketsuru left to build the Yoichi distillery in Hokkaido, where Nikka was born. Unlike Scotland, where barrel samples are often traded between distilleries to create blended whiskies, Japanese distillers create numerous in-house variations from their own distillery’s new make spirit. In addition, oak treatment in Japan can range from first-fill American oak casks to used American barrels to former sherry butts, bourbon casks and even mizunara, an expensive Japanese oak. Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.

Home | Wine | Spirits | Beer | Shopping Cart | Log In | My Account | FAQ | Contact Us | Employment Opportunities | Directions
© 2016 Liquor Outlet Wine Cellars. All Rights Reserved. Powered by Beverage Media Group | Privacy Policy | Legal Notice