“This latest release to the U.S. market is just another example of the skill and finesse the Nikka distilling team puts into every whisky they produce,” says Dennis Carr, president of Anchor Distilling Company. “We couldn’t be more excited to share this incredible malt whisky with the country’s most discerning bartenders and consumers.”
Tasting Notes: Nikka Coffey Malt (45% ABV, $74.99 SRP)
Nose: Notes of rich spices and candied citrus.
Palate: Robust dense texture with notes of cinnamon, clove and lemon.
Finish: A long finish with a blend of rich oak, tobacco and mild chocolate
Equally adept as a neat serve as in a cocktail, Nikka Coffey Malt serves as a flavorful base spirit in an Old Fashioned:
Nikka Coffey Malt Old Fashioned
2.5 oz Nikka Coffey Malt
0.5 oz Demerara Syrup
4 dashes Abbott’s bitters
Lemon peel for garnish
In an old-fashioned glass, muddle lemon peel with bitters and demerara syrup – just enough to bruise the peel and release its oils. Add Nikka Coffey Malt and ice; stir for 20 to 30 seconds, or until well chilled.
For more information on Nikka or distribution, visit AnchorDistilling.com.
ANCHOR BRINGS COFFEY MALT WHISKY TO U.S.
Named for creator Aeneas Coffey, whose 1930s patented continuous-still design changed distilling, the two Coffey stills at Nikka Whisky Company’s Miyagikyo distillery in Sendai, Japan, were imported from Scotland in the 1960s and are the masterful instruments behind Nikka and U.S. importer Anchor Distilling Company newest entry into the Japanese whisky market in the U.S.: Nikka Coffey Malt Whisky, which launches nationwide this month, joining the beloved Coffey Grain Whisky, which arrived in the U.S. in 2013.
Distilled from 100% malted barley through a Coffey still, which is rarely done given the complexity and skill required, Nikka Coffey Malt Whisky boasts notes of cinnamon, clove, lemon and rich oak, making it ideal for sipping neat or as the base spirit in a cocktail. The Coffey stills contribute the unique depth and flavor of the distillate, not found in modern column stills of today. Miyagikyo received the first Coffey still in 1963 and the second in 1966.
