Nikka Whisky Distilling Company is located in Japan, and was created by Masataka Taketsuru, considered as the father of Japanese Whisky. He was the son of a sake brewer, and after studying chemistry at university he trained at several Scottish distilleries before returning to Japan in 1920 with his Scottish wife, Rita. After working for the company that would become Suntory (Kotobukiya Limited) and making the first Japanese whisky, he struck out on his own, setting up the Yoichi distillery and the Nikka parent company. The company also owns separate distilleries for making Shochu (spirit made by distilling a wide variety of base ingredients, the main ones being rice, barley and sweet potato) and facilities for making cider brandy and apple wine. In 2001, Nikka was purchased by Asahi Breweries.
The Coffey still is the world’s 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. The first still was imported from Scotland to Japan in 1963, followed by the second still in 1966. These traditional Coffey stills are not easy to operate and not efficient to obtain spirits. Nikka Coffey Grain is a signature grain whisky which was released in 2012. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak.
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