Nikka Coffey Grain Japanese Whisky
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While many dads have long decided to stick to what they like, some dads continue to seek novelty and adventure, whether by hang-gliding, surfing, or just trying new spirits. So maybe dad has been hearing about this new breed of Asian whisky everyone's slobbering over and is eager to try it for himself. It doesn't matter how much you love him, though-most of the top Kavalans and Yamazakis are way too expensive to procure, if you can even find them. A splendid affordable and locatable option, however, is this corn (with a small amount of malt) whisky made from continuous distillation using Coffey stills. The grain whisky is initially light and fruity, finishing with some fudge and toffee notes
The name of this whisky has nothing to do with coffee-rather, it's named for a type of still invented by Aneas Coffey, which is used to make this golden spirit. It offers mild vanilla-pear aromatics and is relatively light and silky on the palate. Look for a light vanilla sweetness at first, which gives way to a rounded dark chocolate note and baking spice finish. Recommended for highballs and other mixed drinks.
This whisky shows an undeniable combination of finesse and restraint vocalized by subtle hints of fresh honey, jasmine, and toasted hay. The palate manages to be both invigorating and mellow with bright tones of citrus peel and clover.
NOSE - Notes of tropical fruits, coconut and banana.
PALATE - Rich, soft, sweet flavor with a hint of vanilla wafer.
FINISH- Delicate finish with a touch of honeyed citrus. Liquor
