Nikka Coffey Grain Japanese Whisky (750ml)

The name of this whisky has nothing to do with coffee-rather, it’s named for a type of still invented by Aneas Coffey, which is used to make this golden spirit. It offers mild vanilla-pear aromatics and is relatively light and silky on the palate.

Look for a light vanilla sweetness at first, which gives way to a rounded dark chocolate note and baking spice finish. Recommended for highballs and other mixed drinks.Now a hugely welcome part of the core range, this whisky-made in Coffey stills at the Miyagikyo distillery-uses 100% malted barley as its base. The nose is all tinned peach, tropical fruit juice, and baked banana, with a surprising green celery note, coconut, and sherbet. The palate is silky, with some chocolate, biscuity oak, and orange blossom honey. Water brings those green notes forward to add freshness to the peach cobbler sweetness. The grain revolution builds. (Fall 2014) Reviewed by: Dave BroomAmbrosial 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 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.