Nikka Coffey Grain

Nikka Coffey Grain Whisky is made in a Coffey continuous still — a column still design invented in the 1830s by Aeneas Coffey (the name has nothing to do with coffee). Despite the old-fashioned equipment, it produces a remarkably creamy, full-flavored grain whisky with notes of vanilla, coconut, tropical fruit, and sweet corn — richer and more characterful than most grain whiskies anywhere in the world. An unusual and rewarding Japanese bottle.