Nikka Coffey Malt
A whisky that falls between two categories. One hundred percent malted barley, like a single malt, but distilled in a column still, making it officially grain whisky. The result is rich and creamy, with raisins, caramel and cinnamon.
Malt as the raw material, grain according to the rules
Single malt is distilled from malted barley in copper pot stills. Nikka Coffey Malt uses the same raw material, one hundred percent malted barley, but distills it in a Coffey still: the continuous column still normally used for grain whisky. Because of this still, this whisky is categorized as grain whisky, even though it contains no corn or wheat grain.
That combination is rare, and you can taste why. The column still makes the whisky smooth and creamy, while the malt adds depth. Where its sibling Coffey Grain is light and fruity, the Malt is full and dark: dried fruit, raisins, caramel and cinnamon, at 45%. This is the Coffey you pour after a meal, not in a highball.
In brief
Rich, creamy and slightly spicy
Raisin and caramel
Dried fruit and raisins, with warm caramel underneath. Deeper and darker than the Coffey Grain.
Creamy texture
Surprisingly rich and creamy for a whisky from a column still. Caramel and dried fruit, with cinnamon slowly emerging.
Warm and spicy
A warm finish in which the cinnamon lingers and the sweetness of the caramel gently fades away.
Tasting profile of Nikka Coffey Malt neat. A few drops of water make it creamier and bring out the cinnamon more strongly.
How to drink Coffey Malt
Coffey Malt is a bottle to enjoy neat, preferably after a meal and certainly with something sweet alongside it.
Neat, with a drop of water
4 cl in a tulip-shaped tasting glass. Smell first, taste, then add a few drops of water: the creamy texture remains, while the raisins and cinnamon open up further.
Glass: tasting glass →With a dessert
A small glass alongside a dessert with caramel or cinnamon, such as apple pie or crème brûlée. The caramel and spices in the whisky find their counterpart on the plate.
Glass: tumbler →As an Old Fashioned
50 ml Coffey Malt, a bar spoon of sugar syrup and two dashes of bitters, stirred with ice and strained over one large ice cube in a tumbler. With an orange peel: the caramel and cinnamon carry the cocktail.
Old Fashioned recipe →Warm and dark cocktails with Coffey Malt
The caramel and cinnamon notes of Coffey Malt suit evening cocktails: stirred, warm or with coffee.
Old Fashioned
Whisky, sugar and bitters over one large ice cube. The raisin and caramel come through beautifully here.
Hot Toddy
Whisky with hot water, honey and lemon. The cinnamon in the Malt makes it extra wintry.
Japanese Coffee
Hot coffee, brown sugar and whipped cream, with Coffey Malt instead of Irish whiskey.
Godfather
Whisky with amaretto over ice. Almond and caramel turn it into a dessert.The right glass for Nikka Coffey Malt
A tulip-shaped tasting glass for drinking neat, a heavy tumbler for the Old Fashioned and a stemmed glass for coffee.
More Nikka flavours
Nikka
Where it all began. On the brand page, discover everything about Nikka: its origins, varieties and classic cocktails.
To Nikka →
Nikka Coffey Grain
Sweet and fruity from the column still: melon, grapefruit and vanilla. The whisky for the Japanese highball.
View Nikka Coffey Grain →
Nikka Taketsuru Pure Malt
Malts from Yoichi and Miyagikyo, aged for an average of ten years. Soft and fruity, with cherry and mint.
View Nikka Taketsuru Pure Malt →
Nikka Yoichi Single Malt
Full and robust from the coast of Hokkaido: peach and honey, with peat on the finish.
View Nikka Yoichi Single Malt →
Nikka Miyagikyo Single Malt
Soft and fresh from the mountains near Sendai: tropical fruit, mango and chocolate, with sherry in the background.
View Nikka Miyagikyo Single Malt →Everything about Japanese whisky: the types, the best-known brands and the cocktails.
Questions about Nikka Coffey Malt
Can't find your question here? Read more on the Nikka page or explore our cocktail recipes.
Everything about Nikka →