In my last article on Miyagikyo Single Malt I spoke about the Coffey stills which the distillery got in 1999 but are actually from the Glasgow and built in the 1960’s. With that last whisky only using the pot stills it seems a good idea to try out the Coffey stills and this Nikka Grain whisky which uses those exact stills to make the whisky.

The Whisky

Since 2012 there has been a single grain release from Nikka. This whisky is entirely made from corn and just like almost all grain whisky in Scotland is matured in well used refilled, recharred and reconditioned ex-bourbon barrels.

Bottled at 45% ABV you can buy this in the UK for around £50.

Tasting Notes

Colour – tarnished brass

Nose – vanilla pods, treacle, toasted butter popcorn but breath too deeply and you will burn your nostrils

Palate – close your eyes and you are in america drinking buffalo trace. rich vanilla notes, biscuit notes and more toasted popcorn. The texture is watery though

Finish – short finish, and super impressive chameleon whisky playing at being a bourbon

Conclusion

Four years ago or so there was a big push for single grain whiskies as a summertime whisky. I distinctly remember all the blogs having a few reviews of new releases and I just didn’t get it. I guess grain isn’t for everyone and I have always found Coffey still whiskies to be hot and chemically which is an instant turn off.

This Nikka one does have some of those hallmark industrial notes but actually it’s so much more than that. Genuinely the first single grain whisky I have honestly enjoyed.