Coffey stills aren’t in that much use anymore, and when used, it’s usually for grain whisky. But the Japanese Nikka Distillery is using it to make malt whisky as well as their more well-known grain whisky.

The color is gold, with a hint of copper. On the nose, pound cake and candied lemon suggest a dessert-like treat. The palate is intensely fruity, with pears, peaches, and candied lemon. Baking spices appear on the mid-palate, and fruit and toffee linger. There a light alcohol bite. The finish lingers for quite a while.

Fruity, spicy, sweet, and rich, this is a unique spirit, and definitely one worth seeking out.

Highly Recommended. 94 points. DBH

About The Author

David Honig
Publisher

David Honig, the Publisher, looked at what was happening in the world of wine journalism and realized there were a lot of great writers out there at the same time paying publications, from newspapers to websites, were dropping like flies. So he created Palate Press to find the best writers and create a new forum for them to sell their best work. He is a self-educated oenophile, and defers to the tremendous experience and wisdom of the amazing staff at PALATE PRESS: The Online Wine Magazine.

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