WHY:�Often considered the Pepsi of Japanese whisky to Suntory�s Coke, Nikka is Japan�s second largest whisky producer, known for its rich and layered whiskies of finesse. The Nikka�Coffey Malt whisky is full of�buttery biscuit�flavors that are so gentle and pleasing it can be hard to stop pouring once you've started. As such a unique expression, American drinkers used to fly to Japan and bring the Nikka Coffey Malt back in their suitcases before it was finally made available to the general market.
HOW:�Nikka's Coffey Still at the Miyagikyo Distillery produces its grain whisky, as well as the neutral distillate for the brands gin and vodka labels. But a few months out of the year, Nikka also runs its malted barley mash through the still to create one of the most unique whiskies out there: in essence, a single malt recipe distilled on a column still, rather than a pot still.
WHAT:�Nikka was founded in 1940 by Masataka Taketsuru, after having overseen construction of Japan�s first whisky distillery: Yamazaki. Taketsuru was sent to Scotland in 1918 to learn about single malt production, and spent his time interning at the Hazelburn Distillery in Campbeltown. After working a ten year contract with Suntory, he left to build the Yoichi Distillery in 1934. Nikka owns and operates two distilleries: Yoichi Distillery on the island of Hokkaido, and the Miyagikyo Distillery in Sendai. In addition to single malt production, the Miyagikyo Distillery has a large Coffey column still used to make grain whisky for blending, as well as gin and vodka.