Asahi Premium Beverages has launched Nikka Whisky’s Coffey Grain range in Australia.

The Japanese whisky has gained cult status across the world for its rich flavour and distinct aromas of vanilla, coconut and tropical fruits.

Made predominately from corn, the whisky is distilled in Coffey stills, which are a traditional type of continuous still patented in the 1830s and named after Irish inventor Aeneas Coffey, before being aged in American Oak casks.

“We have a very rare still which produces an incredible liquid,” says Naoki Tomoyoshi, international business development representative at Nikka.

“We think Nikka Coffey Grain Whisky was a breakthrough product for the grain whisky category when it was first introduced in 2012.

“Today, Nikka Coffey Grain has become one of the most interesting products to work with behind the bar, allowing to create a much elegant and mellow version of a standard cocktail.”

Following on from the launch, Nikka will introduce a gin and vodka to the Australian market later this year.

Produced in a similar way to whisky, Nikka’s Coffey Gin and Coffey Vodka have been heralded as some of the most innovative white spirits.

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