The Story
Coffey continous column distilled 100% malt whiskey. Normally Coffey stills are used to produce grain whisky, this experiment shows that you can produce incredibly tasty whiskys without it being pot distilled.
Masataka Taketsuru, the founder of Nikka. After studying in Scotland, meticulously writing and studying how to make whisky, he became the first Japanese to learn to make the spirit. Being employed at Kotobukiya for 10 years he decided to go independent, creating his first distillery in Yoichi, Hokkaido.
In 1940 the first Nikka was launched. Boasting a range of whiskies, each as smooth as the last, and becoming known for their blends, Nikka swept the market and catapulted Japanese Whisky into the world.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Coffey continous column distilled 100% malt whiskey. Normally Coffey stills are used to produce grain whisky, this experiment shows that you can produce incredibly tasty whiskys without it being pot distilled.
Masataka Taketsuru, the founder of Nikka. After studying in Scotland, meticulously writing and studying how to make whisky, he became the first Japanese to learn to make the spirit. Being employed at Kotobukiya for 10 years he decided to go independent, creating his first distillery in Yoichi, Hokkaido.
In 1940 the first Nikka was launched. Boasting a range of whiskies, each as smooth as the last, and becoming known for their blends, Nikka swept the market and catapulted Japanese Whisky into the world.
