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Grain whisky is one of the least understood components of the whisky world. When you sip a blended Scotch like Johnnie Walker or Suntory's Hibiki, you're drinking a blend of two types of whiskies--both single malt and grain--hence the term "blend" (many people assume the "blend" refers to the blend of various distilleries). Grain whisky is made from corn, wheat and unmalted barley on a continuous still--much like vodka is produced. The Coffey Still is a type of continuous still that can pump out grain whisky without having to alternate batches. Because of the efficiency and cheaper production cost, grain whisky has taken on a bit of a bad rap. This reputation is entirely undeserved, however, especially when delicious grain whisky like the new Nikka Coffey Still is available. This is classic grain whisky--round vanilla, hints of caramel, and an herbaceous, spicy note that brings some pop on the finish. NOTE: While grain whisky can be enjoyed on its own, I find its flavors are much more impressive on the rocks and when splashed with a bit of soda. The Nikka Coffey Still is perhaps the best grain whisky we've yet seen available on the American market. We need more whiskies like this! ASAP!
Silky and downright succulent, this Scotch is made with two types of oak casks—as the DoubleWood name suggests—but it’s really all about the influence of the ex-Sherry cask. Aromas suggest...
Named after the McAfee brothers who surveyed a site just north of Frankfort in the late 1700s, this rye recipe bourbon is yet another label that honors the storied history...