Nikka Coffey Malt Japanese Whisky

St Barth’s Wine


In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky.

Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical training to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production.

In 1936 the first pot still designed by Masataka and made in Japan was installed and started distillation. Finally, in 1940 the first whisky from Nikka was launched. The brand name of this whisky was “NIKKA WHISKY”, short for "Nippon Kaju", which later became the name of the company itself.

Coffey Malt is made from 100% malted barley. However, it is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. This unique production method results in extraordinary flavors and texture.

Fresh and clean, with aromas of candied lemon peel and rich cake spices. Robust and spicy, quite a dense mouthfeel and richly textured, with cinnamon and clove on the palate, and citrus-tinged freshness to lighten the load. A harmonious blend of dense spices, rich oak, and lemon and orange notes. Delightful.

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$69.20




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