I sniffed the Nikka Coffey Grain Whiskey like a hound dog trying to soak up all the notes and commit them to memory. That being said I want to state that the Nikka Coffey Grain Whiskey has the most pleasant nose of any whiskey I have ever experienced (yes I said it). The most salient notes are banana and buttercream and its a pleasure to allow your nasal passageways to parse every sniff. The first sip of this 90 proof nectar opens with refined grain, low alcoholic heat, and a finish that up-plays oak and sublime nuttiness. Additional sips offer sweet banana peel and melons. The finish is medium but the flavor sink deeply leaving a lasting impression. The color is copper and amber with no sediment or cloudiness. The Nikka Coffey Grain Whiskey has a buttery texture hardwired to the aroma. A synergy of scents intertwined in a bouquet of aromas is that perfectly match. The butter cream pie and banana fruit notes of this Japanese whiskey fuse with the deep dark cocoa coffee bean notes of this finely constructed cigar. Its amazing to observe the exactitude and fidelity of the aromas to the real life objects they resemble. If I blindfolded you and told you that you were smelling bananas and butter cream pie then place a glass of Nikka Coffey Grain Whiskey under your nose you would be amazed that it was really grain and barley.
The name of this whiskey is very deceiving and manu think there is a real coffee component to the flavors. Nothing can be further from the truth. The “Coffey” in Nikka Coffey is derived from the name of the man, Aeneas Coffey, that invented the stills used to distill this whiskey. Its worth noting that the flavor of this whiskey is directly related to the stills which were transported from Scotland to the Miyagikyo distillery in 1963. The result is a grain and barely based whiskey that would normally be used for blending but the Japanese have the bravery to sell this as a standalone whiskey and the world is a better place for it.