Nikka Coffey Malt

At Nikka's Miyagikyo distillery, tradition and daring collide in the most delightful way, resulting in Coffey Malt - a whisky that fundamentally questions what we think we know about Japanese spirits. Introduced to the core range in 2014, this expression represents genuine innovation: 100% malted barley distilled in a Coffey still, a method typically reserved for grain whisky production, yet here applied to malt with revelatory results.

The Coffey still, an invention that transformed distilling itself, creates something unexpected when applied to malt - a combination of fruitiness and spice that feels almost contradictory until you taste it, at which point it becomes obvious this was always meant to be. The character is distinctly modern Japanese, yet speaks a language all its own.

The nose reveals ripe orchard fruits - green apples and pears - mingled with white pepper spice and honeyed undertones. There's a creamy quality here too, almost creamy grain notes that evoke fresh bread and vanilla, whilst subtle floral hints suggest careful cask selection. This is an inviting nose, one that draws you in rather than challenging you.

On the palate, Coffey Malt delivers remarkable texture - rich and almost oily in the finest sense, coating the mouth with layers of vanilla, gentle spice, and ripe fruit. Notes of cinnamon and nutmeg weave through, whilst honey provides backbone sweetness. The Coffey still character shines here: that distinctive fruity-spicy profile creates depth and complexity that punches well above the price point. The finish is warm and lingering, with spice developing gradually and fading to honeyed sweetness.

This is whisky for the curious, for those who appreciate genuine craftsmanship and aren't afraid of subtle experimentation. It's equally at home neat, on rocks, or in a highball.

How to Serve

Pour neat or with a single ice cube to appreciate its full character. A dash of water will open up additional layers of fruit and spice.

Where to Drink It

Soho Whisky Club, where the Japanese shelf is deep and someone will pour this next to a Yoichi so you can hear the difference. Black Rock in Shoreditch for the tree-trunk table and a proper conversation about the Coffey still. Bar Lotus if you want it long, cold and in a highball.

Food Pairings

Grilled mackerel with a squeeze of lemon. That oily texture in the whisky and the oil in the fish work as one thing, and the white pepper cuts straight through. Yakitori, the salted kind rather than the glazed, is the other good route.