All about making whisky
A must have LMDW“ Attention all whisky enthusiasts! If there’s one whisky you absolutely have to try in your lifetime, it’s the Nikka Coffey Malt. Imagine a whisky made from 100% malted barley distilled in a column still, a Coffey Still from the 1960s. The result is on par with the originality of this indescribable whisky. Characterised by notes of lemon on the nose, it unfurls aromas of ripe fruits (mirabelle plum) on the palate and a creamy texture. A revelation for the year 2014, which La Maison du Whisky has been importing and distributing in France and across Europe since January.
Up until now the Nikka Coffey Malt was restricted to single cask vintage bottlings, but now it joins its grain-based counterpart in offering a new, permanent version bottled at 45%. This new vintage is made using a truly unique manufacturing process. It is made entirely from barley malted in column stills that are generally used to make Nikka grain whisky. The result is a rich, woody malt Coffey with a surprising and unique texture on the palate.
Style: Gourmand, round Nose: Pear tart, banana, rice pudding, vanilla Palate: Desserty, dried fruits (raisins), maize Finish: Popcorn, caramel, cinnamon
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1919 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries. Official website
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