The distillery, founded in 1934, is dedicated to producing exceptional whisky using traditional techniques. To be eligible for a full refund you must contact us to inform us of any issue within 24 hours of receipt. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. It was in 1813 that the first genuine continuous still was patented by Jean-Baptiste Cellier-Blumenthal.

Made from 100% malted barley, whisky distilled in a Coffey still is matured in old casks to enhance the rich maltiness, complexity and a silky texture. This expression is not categorized as ‘malt whisky’ but as ‘grain whisky’ since it is not distilled in a pot still. Enjoyable from the first touch, it's true that will be more magnetic to Irish and bourbon whiskey aficionados. However it is not categorised as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. Not to insult you, but while were thinking hard on this, is it possible that it’s just your personal palate?

Whoever it will be, it’ll take a lot more time for them to get a strong following since the topic of his discussions isn’t a popular one. Nikka Coffey Malt Whisky is made with 100% malted barley and matured in old casks to enhance the rich maltiness of the spirit. Our boxes are made of 100% recyclable cardboard and our protective honeycomb paper wrap keeps your package safe and significantly reduces our need for plastic.

This flagship expression is the best selling Japanese whisky in Europe and is a blend of Coffey Grain , and spirits from Yoichi and Miyagikyo. Matured in oak casks, Nikka Coffey Malt Whisky boasts a deep oaky flavour and a silky texture that is simply unforgettable. I think you make a good point here on what passes as whisky education, and I would love to see more of what you suggest. One of the answers would be using better raw materials, longer fermentation, and slower distillation.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. I just want more of the whisky community to learn more, so they are able to distinguish different whisky better. They’re only likely to start discussing more technical aspects of whisky production if there’s a clamor for it. I hope they realize that, if they don’t educate their respective communities on these topics, who else is going to? The only difference is that as other less popular brands have become more mainstream, other smaller brands take their places.

They are distilled in copper pot stills and matured in a variety of cask types - including ex-bourbon, ex-sherry and even mizunara. However it is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. If the independent advocates are indeed just looking for the easy answers, then whisky is truly doomed and they’re partly to blame.

Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. How are more enthusiasts going to know why Mortlach, a Speyside single malt, has this meaty and heavy flavor while most of the other Speyside single malts are lighter and cleaner in flavor?