Woops, spelling matters. I have been erroneously telling people that the Nikka Coffey Grain whisky was produced in old coffee stills, this is not the case and upon further (or initial) research the “coffey” in coffey grain refers to the method of distillation and not the use of coffee (but i swear i can smell it on the nose).
A Coffey still is a method of distillation utilizing a double column system to continuously draw out the steam and vapours from the processsing of malted barley and other grains. This system allow for higher production and a lighter flavour profile as opposed to the more commonly used single pot still.
Now to the matter at hand:
This might be a lighter style of whisky but it is by no means less complex. The nose gives off a bourbon-y vanilla aroma with a slight singe on the nostrils. Hidden in the back of my mind I want to say I smell a single roasted grain of coffee that was dropped in the mash by accident (the brain does crazy things when it wants to be right)
The finish is a film light glycerine that is barely there but pleasant and an instant later gone. This allows for easy sipping and general enjoyment.
Final thoughts on the Nikka Coffey Grain Whisky are what i think a nice light summer whisky should be; clean, light and what a grain whisky can show without the deep burn of bourbon.