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A release of grain whisky from Japan’s Nikka, produced mainly from corn using one of their continuous Coffey stills imported from Scotland in 1963. Rather than the rare and limited releases they have done before, this is a larger release to further show off this key component in the Nikka family of whiskies. On the nose it is sweeter and fruitier than the Coffey Malt with sweet spice, mango and papaya aromas, candied orange peel and coconut. The taste is delicate, refined and complex with citrus and tropical fruit notes.
