- Robert Parker (RP) points
- Vinous points
Nikka - Coffee Malt
Price
€72.50 ex. VAT
In stockIn stock
Tasting notes
Nikka Coffey Malt is an absolutely unique Japanese whiskey , it is made from 100% malted barley distilled in a Column still, a Coffey Still from the 1960s. This Japanese whiskey therefore has an incredibly rich and woody taste. The nose is all about freshness and citrus. Citrus fruits (clementine, orange) blend delicately in the mouth with gourmet notes of coffee, praline, rum baba and vanilla cream. The finish extends without blinking on plums and Mirabelle plums. Licorice makes a brief appearance to leave the fruit singing.
More information
About this whisky
Nikka Coffee Malt is a unique whisky produced by the Japanese distillery Nikka. Founded in 1934 by Masataka Taketsuru, Nikka is one of the most renowned whisky producers in Japan. The Coffee Malt whisky is made from a blend of malted barley and coffee malt, giving it a unique flavour profile.
The whisky is distilled in a traditional pot still and aged in oak barrels for a minimum of three years. This gives the whisky a smooth, mellow flavour with notes of coffee, chocolate, and roasted nuts. The whisky is bottled at 43% ABV, making it a great choice for sipping neat or in a cocktail.
The Coffee Malt whisky is a great example of Nikka's commitment to producing high-quality spirits. The whisky is a testament to the distillery's dedication to craftsmanship and innovation, and its unique flavour profile makes it a great choice for whisky connoisseurs.
If you're looking for a whisky that's full of flavour and character, then Nikka Coffee Malt is the perfect choice. With its smooth, mellow taste and notes of coffee, chocolate, and roasted nuts, it's sure to be a hit with whisky lovers everywhere.
The Coffey Craft
The Coffey Craft is a stirred cocktail made with Nikka - Coffey Grain Whisky, served in a coupe.
- Method
- Stirred
- Glass
- Coupe
- Ice
- Large cube
- Garnish
- Expressed lemon twist
Ingredients
- 60 ml Nikka Coffey Grain Whisky
- 20 ml Amontillado Sherry
- 15 ml Crème de Cacao (white)
- 10 ml Fresh Lemon Juice
- 8 ml Honey Syrup (1:1 ratio)
- 2 dashes Angostura Bitters
- 1 dash Saline Solution
Method
- Fill a mixing glass with large ice cubes
- Pour 60 ml of Nikka Coffey Grain Whisky into the mixing glass
- Add 20 ml of Amontillado Sherry
- Add 15 ml of Crème de Cacao
- Add 10 ml of fresh lemon juice
- Add 8 ml of honey syrup
- Add 2 dashes of Angostura Bitters and 1 dash of saline solution
- Stir continuously for 25-30 seconds until properly chilled and diluted
- Strain through a fine mesh strainer into the prepared glass
Serve
Serve in a chilled coupe glass. Garnish with a single expressed lemon twist positioned over the surface of the drink, then placed on the rim. Add one large clear ice sphere in the glass before straining. Present with the lemon twist artfully draped across the rim of the coupe.
