Whiskey

Question 1

NIKKA COFFEY GRAIN

Answer 1

Made primarily corn.
It’s not single malt whiskey.

Distilled in Coffey stills (a type of continuous still), which is unusual for malt whisky.

Coffey stills retain more of the original flavors of the grain, giving a richer, fuller character than modern column stills.

Sweeter and softer, creamy mouthfeel. Great for someone who likes bourbon-style smoothness.

Question 2

NIKKA COME COFFEE MALT

Answer 2

Made from 100% malted barley
Richer spicier and more malty.

Question 3

How different between Coffey grain and malt?

Answer 3

Coffey Grain is smoother and sweeter, more like bourbon.
• Coffey Malt is bolder and more complex, closer to traditional Scotch malt whisky but with a unique twist due to the Coffey still.

Question 4

NIKKA TAKETSURU

Answer 4

Blended malt (100% malt)
Blend of Miyagikyo and Yoichi

Balanced elegant amd smooth

Question 5

NIKKA MIYAGIKYO

Answer 5

Fruity and floral
Softer and more delicate than YOICHI.

Subtle whiskey with hints of fruit and spice.

Question 6

NIKKA YOICHI

Answer 6

boldest, most traditional Japanese single malts—with a character reminiscent of old-style Scotch whisky.

It’s more powerful and smoky (peaty)

More powerful and smoky than Miyagikyo
• Less sweet than Coffey Grain or Taketsuru
• Appeals to fans of Highland or lightly peated Scotch