Don’t be fooled by the name. The word “Coffey” isn’t a different spelling for “coffee,” but rather named after Aeneas Coffey, an Irishman who improved and patented Robert Stein’s column still. The company imported these stills from Scotland in 1963, and Nikka uses two Coffey stills at Miyagikyo Distillery. The majority of this spirit is composed of corn, and what intrigues me about this particular Nikka is that its robust nature reminds me of an assertive bourbon that pack a lot of punch. However, it has a unique finish, the kind of unexpected ending one may find in a Cohen Brothers' film. Here, it captures some heat and classic flavors of toffee, coffee, molasses and burnt sugar from the base of a flan like many bourbons I’ve encountered, but it sets itself apart from this type of American whiskey in the sense that the tropical fruits take a back seat and I’m presented with a rounded mouthful of cream and spice. With a few drops of water, peach and grass emerge. Out of the three samples, this is the most robust one. So, if you enjoy a whisky that’s jam-packed with punch, this Nikka Coffey Grain is the one for you.