Nikka Coffey Malt Japanese Whiskey

Nikka Coffey Malt is a rare thing: malt whisky made in a column still. It uses 100% malted barley, like a single malt. But it runs through a Coffey still, a design Aeneas Coffey patented in 1830. Because of that, Japan classes it as grain whisky.

Nikka founder Masataka Taketsuru learned to run a Coffey still in Scotland in 1919. Back home, he installed two of them. The first came from Scotland in 1963 and the second in 1966. The whisky ages in used casks that boost the malt and give it a silky feel. Nikka launched it in 2013.

The nose is sweet and creamy, with vanilla and crème caramel. Banana, tropical fruit and coconut drift in behind. On the palate it feels silky, with chocolate, honey, vanilla and a light, biscuity oak. The finish balances sweet and dry and leaves a little chocolate behind.

It made a splash with critics, too. Jim Murray's Whisky Bible named it Japanese Whisky of the Year in 2018.

If you enjoy whisky that is rich yet clear, try it neat first. It also makes a lovely highball with cold soda. Serve it with dark chocolate, creamy desserts or smoked meats.