Parce Rum 12-Year Aged
Rum
Parce Rum 12-Year Aged
Rum
Tequila Partida
Tequila
Wyoming Whiskey Double Cask
Whiskey
Flor De Caña
Rum
PATRÓN® Barrel Select Anejo S1B47
Tequila
Telmont Champagne 2017 Réserve De La Terre
Champagne
Cloudy Bay
Portfolio
The Prisoner Wine Co. Sonoma Coast Pinot Noir
Pinot Noir
Susana Balbo
Portfolio
Muga Rioja Torre Muga
Rioja
Celebrity Spirits
Tequila Don Julio 1942 “2025” Illumination Design
Hispanic Heritage Month
Casa Don Ramon
New Releases
PATRÓN® Añejo Single Barrel Gift Set
Krug x Flower Bundle featuring Krug Grand Cuvée 172ème Édition
Gift Cards
Woodford Reserve Double Oaked Bourbon and Compartés Limited Edition Chocolate Collection Bundle
Aviation American Gin with Rolf Aviation Gin Branded Glasses
How Old Forester Ushered in the First Bourbon Boom
Spirits Explained
The Negroni Family Tree
Spirits Explained
Finding Perfectly Tuned Taste with Three Chord Bourbon
Spirits Explained
Elizabeth McCall, Master Distiller at Woodford Reserve
Behind the Brand
Maker's Mark Manhattan
Recipes
This Bundle Contains
The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in its blended whiskies and the Coffey Range.
Distilled from 100% malted barley through a Coffey still, which is rarely done given the complexity and skill required, Nikka Coffey Malt Whisky boasts notes of cinnamon, clove, lemon and rich oak, making it ideal for sipping neat or as the base spirit in a cocktail. The Coffey stills contribute the unique depth and flavor of the distillate, not found in modern column stills of today.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 45% |
Country | Japan |
Notes of rich spices and candied citrus.
Robust dense texture with notes of cinnamon, clove and lemon.
long finish with a blend of rich oak, tobacco and mild chocolate.
1 oz. | Nikka Whiskey Coffey Malt |
1 Tbsp | Brown Sugar |
3 Dashes | Cocktail Bitters |
1 Part | Orange Zest |
Add | Ice |
1 | Rub the piece of sugar against the orange skin to extract its natural oils. |
2 | Imbibe the sugar with cocktail bitters and muddle in the glass. |
3 | Add whisky and ice cubes and stir. |
The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in its blended whiskies and the Coffey Range.
Distilled from 100% malted barley through a Coffey still, which is rarely done given the complexity and skill required, Nikka Coffey Malt Whisky boasts notes of cinnamon, clove, lemon and rich oak, making it ideal for sipping neat or as the base spirit in a cocktail. The Coffey stills contribute the unique depth and flavor of the distillate, not found in modern column stills of today.
Product Type | Whiskey |
Style | Japanese Whisky |
ABV | 45% |
Country | Japan |
Notes of rich spices and candied citrus.
Robust dense texture with notes of cinnamon, clove and lemon.
long finish with a blend of rich oak, tobacco and mild chocolate.
1 oz. | Nikka Whiskey Coffey Malt |
1 Tbsp | Brown Sugar |
3 Dashes | Cocktail Bitters |
1 Part | Orange Zest |
Add | Ice |
1 | Rub the piece of sugar against the orange skin to extract its natural oils. |
2 | Imbibe the sugar with cocktail bitters and muddle in the glass. |
3 | Add whisky and ice cubes and stir. |
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to: www.P65Warnings.ca.gov/alcohol
Explore our Holiday Gift Guide and unwrap $20 off orders of $100 or more.
Explore our Holiday Gift Guide and unwrap $20 off orders of $100 or more.