What The Heck Is A Coffey Still, Anyway?

I’m about to go to Japan for a week on a fact-finding mission with Suntory whisky, and you’ll be reading about that soon enough. But in this article — my latest piece of sponsored content for the fine folks at VinePair — I’m writing about Nikka, the Japanese brand that, to simplify things greatly, is kind of like the Pepsi to Suntory’s Coke. Not that there’s any shame in that. Nikka’s Coffey Grain may be my all-time favorite Japanese whisky, or at least my favorite readily available one.

Anyway, I wrote about Nikka’s Coffey Gin and Coffey Vodka, and specifically the Coffey still used to make them (and their Coffey Grain and Coffey Malt whiskies). It’s basically a less efficient old-school version of more modern column and continuous stills. To find out more, though, you’ll just have to read the article. I’m just saying, I loved the opportunity to get a little nerdy — and to figure out for myself what the heck makes a Coffey still distinct from a modern column still — and the result is one of my favorite spon-con pieces. So get nerdy with me, why don’t you! Link is -> HERE <-.