Nikka Coffey Grain Whisky

I know what youre thinking - no, this is not a coffee flavored whiskey. This Japanese blended whiskey with a corn-focused mash bill is distilled in a unique continuous still, invented in Scotland in 1830 by Aeneas Coffey and imported into Japan by Nikka founder Masataka Taketsuru in 1963. While its not the most efficient (or user-friendly) still, the result is a creamy texture thats hard to beat. Now, Im admittedly not much of a whiskey drinker - I like things that are pleasant and smooth to sip on a big rock from time to time. This is a mellow whiskey that is matured in old casks, mostly American oak. The aromatic nose shows bourbon-y vanilla and some slight herbal notes. On the palate its fruity with a honeyed citrus and vanilla speculoos flavor, followed by a long finish of sweet vanilla & corn. For fans of Humphrey Slocombes Secret Breakfast... - Haley