Nikka Coffey Grain
Par un écrivain mystérieux
Description
Komplex, maltig smak med tydlig fatkaraktär, inslag av aprikosmarmelad, hasselnötter, gula päron, apelsin, vanilj, smörkola, ljunghonung och ceder.
The Coffey still is the worlds first patented continuous still invented by Aeneas Coffey in 1830. While Masataka Taketsuru was staying in Scotland, he had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919. Masataka valued the feature of this type of still and installed two sets of Coffey stills after he established Nikka Whisky.
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depuis
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