The Best Japanese Grain Whisky!
The Coffey Grain is named after the Coffey stills in Miyagikyo distillery. As mentioned several times prior, Coffey stills are not as efficient as modern stills, as they take much longer to operate and operators find them much more complex to use. The scent that they leave, on the other hand, is much stronger than that of the modern still. Masataka Taketsuru, the founder of Nikka, introduced these mills in 1963 and Nikka still uses them to this day. These mills are currently installed in the Miyagikyo distillery in Sendai and continue to be used for the production of grain whisky. The result? An extremely strong, exquisite scent! In fact, Nikka’s dedication, along with their refusal to exchange quality for technology and comfort, is one of the main reasons for the company being so highly regarded in Japan.