The Coffey Still is the worlds first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavours of ingredients and also creates a distinctive texture.

This 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from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates.

Tasting Notes:

Nose:Bourbon-like vanilla and corn notes with a herbal hint of chamomile.

Palate:Sweet, fruity flavours of melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla.

Finish:The corn notes, sweet and vibrant, last on the finish.

“The structure is thick and physical, the palate sweet and quite fat, with light hints of raspberry, fruit salad. A jag of acidity freshens the delivery on the finish. With water theres more toffee, and it becomes slightly more yielding, with less oak. For me the gold standard of grain.” – Dave Broom, Whisky Advocate