Nikka Coffey Vodka

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Nikka Coffey Vodka is distilled from corn and malted barley in Nikka's original Coffey stills at the Miyagikyo Distillery near Sendai — the same traditional continuous stills impor ted from Scotland in 1963 that produce the Coffey Grain and Coffey Malt whiskies, applied here to vodka production with results that demonstrate exactly why the Coffey still produces a fundamentally different spirit than modern column distillation.The secret of Nikka Coffey Vodka is the still itself. Modern high-efficiency column stills are designed to strip as much flavor as possible, producing a neutral, clean spirit. The Coffey still, being an older and less efficient design, retains more of the grain's natural character — producing a vodka with a distinctly richer, more textured mouthfeel and a subtle complexity that neutral-grain vodkas cannot achieve. The corn provides natural sweetness; the malted barley adds a subtle complexity. The result is a vodka that holds up in cocktails as well as any premium spirit and rewards sipping neat in a way most vodkas do not.Tasting Notes Nose: Subtle grain sweetness and a gentle vanilla note from the corn and Coffey still combination Palate: Balanced and smooth with a notably rich, creamy texture — the Coffey still's characteristic mouthfeel distinguishing it from standard column-still vodkas Finish: Clean, smooth, and lingering Specs Distillery: Miyagikyo Distillery, Nikka Whisky, Sendai, Japan Style: Vodka — Coffey still distilled Grain: Corn and malted barley Distillation: Coffey still (original stills imported from Scotland 1963) ABV: 40% (80 Proof) Size: 750ml Browse all Japanese whisky at Wooden Cork.Frequently Asked QuestionsWhy use a Coffey still for vodka?Most vodka producers use modern high-efficiency column stills designed to strip flavor and produce the most neutral possible spirit. Nikka's Coffey still is a traditional 1831 design that retains more grain character, producing a vodka with a richer, more textured mouthfeel and subtle complexity that efficient column distillation eliminates. It is a deliberate choice to produce a more characterful vodka rather than a more neutral one.{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Why use a Coffey still for vodka?","acceptedAnswer":{"@type":"Answer","text":"Nikka's traditional 1831 Coffey still retains more grain character than modern high-efficiency column stills. The result is a vodka with a richer, more textured mouthfeel and subtle complexity — a deliberate choice to produce a more characterful vodka."}}]} Show more