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Nikka operates two Coffey type column stills within Miyagikyo distillery that were imported from Scotland in 1963 and of which Nikka claims that they “yield a distillate with more flavour and depth than modern column stills”. These Coffey stills were used to distill the 'Nikka Coffey Malt Whisky', a 100% malt bottling; usually, Coffey stills are only used for grain whisky distillation. In Scotland this could not be called ‘single malt’ as Scotch whisky regulations demand that single malt Scotch is distilled in pot stills.
The nose is very soft and aromatic. There are plenty of banana flavours, together with vanilla, coconut cookies, and hints of jelly beans. Later on flavours reminiscent of Baileys Irish cream come up.
The palate is medium-bodied and slightly spicy. Vanilla, banana and coconut flavours are back, underpinned by milk chocolate and honey.
The finish is surprisingly long, warming and dry. The influence of wood spiciness is still there, together with the ubiquitous banana flavours and hints of milk chocolate.
Partly, this tasted like a fruit juice with a good shot of wood spiciness. Not overly complex, this was the perfect dram to be slowly sipped on a warm summer evening.