A Coffey still is a column still or continuous still which is normally used to distill grain whisky. Simply put, they behave as a series of pot stills. The resulting spirit is higher in alcohol and usually contains more contaminants than pot still whisky.
Apart from the usual Coffey grain whisky, Japanese distillery Nikka had this limited release of malt whisky distilled in Coffey stills, which is quite unusual.
Nikka 12 yo ‘Single coffey malt’ (55%, OB 2008, 3027 btl.)
Nose: very similar to grain whisky with a few bourbonny notes. Plenty of vanilla. Some white chocolate. Almonds and nutmeg. A little honeyed sweetness. Not too complex, and it shows a raw alcohol kick. A little better when diluted – it gets more fragrant and delicate.
Mouth: again too close to plain alcohol for my taste, like eau-de-vie or vodka. Sweet vanilla again, some coconut and banana. Sugared cereals. More enjoyable with water, although the advantage over grain whisky is very small.
Finish: quite long, in the same vein.
A one-dimensional experiment with a big emphasis on alcohol. I prefer many grain whiskies above this Coffey malt. Around € 120 at the time but sold out.