Nikka Coffey Grain

What it is

Nikka Coffey Grain is a grain whisky made predominantly from corn and distilled in a Coffey continuous still at Miyagikyo. No age statement, bottled at 45%. It's the more widely known half of a pair with Coffey Malt.

Where it comes from

Nikka states on its own product page that Coffey Grain meets all the criteria of Japanese whisky as defined by the Japan Spirits and Liqueurs Makers Association. That's a product level confirmation from the producer, not a retailer's claim, and it matters because Nikka is open about several of its other products failing the same test. Coffey Malt, From The Barrel and Days all carry the opposite statement on Nikka's site. If you're buying Nikka on provenance, you have to check bottle by bottle.

How it's made

The two Coffey stills at Miyagikyo were shipped from Scotland in 1963 and 1966 and are the only pair in Japan. Masataka Taketsuru learned continuous distillation in Scotland in 1919 and kept faith with the older design long after the industry moved on, because it lets more of the raw material through into the spirit. Nikka matures this in old wood, mostly refill, remade and re-charred American oak casks, which is a deliberate choice to keep the oak quiet and the grain character forward.

What to expect

Sweet and easy, closer to a good bourbon than to a malt. Vanilla, coconut, tinned pineapple and a creamy texture, finishing clean. It's a useful bottle for people who think they don't like grain whisky, and it works over ice or in a highball without falling apart.

How it compares

Coffey Malt is the same distillation from 100% malted barley, richer and maltier but not compliant with the Japanese whisky standard. Against Suntory's Chita, the other well known Japanese single grain, Coffey Grain is fuller and sweeter while Chita is lighter and cleaner. Chita is also standard compliant, so the two make a straight comparison.