First Impressions
Nikka Coffey Grain — distilled on a continuous column still that Masataka Taketsuru learned to operate in Scotland in 1919, then brought to Japan in 1963. The Coffey still (invented by Irishman Aeneas Coffey in 1830) is technically inefficient compared to modern column stills, but it produces a distinctly soft, round distillate with rich body.
Taketsuru's Legacy
Taketsuru travelled to Scotland in 1918 to study whisky-making, married Scottish woman Rita Cowan, and founded Nikka in 1934. The Coffey Grain is made from 95% corn and distilled at Miyagikyo distillery. First released in 2012. Gold medals at World Whiskies Awards 2019 and International Spirits Challenge 2020 and 2024.
Tasting
Sweet and candy-like nose with caramel, toffee, and manuka honey. Buttery palate with maple syrup, pear, and coconut — chewy and spicy. The finish brings earthy leather and cinnamon. Not hugely complex, but beautiful and easy-drinking.
The Verdict
Nikka Coffey Grain earns a 7.5 — a whisky that tells the story of Scottish technique through Japanese precision. The 1963 Coffey still produces something you can't get anywhere else: corn-based sweetness with that signature round mouthfeel. At £55, a unique addition to any collection.
