Nikka Coffey Malt Whisky The Coffey still is the world's first patented continuous still invented by Aeneas Coffey in 1830. While Masataka Taketsuru was in Scotland, he had the opportunity to learn firsthand how to distill grain whiskey in a Coffey still from James Calder's artisans in Bo'ness in 1919. Masataka appreciated the characteristic of this type of still and installed two sets of Coffey stills after founding Nikka Whisky. The first still was imported from Scotland to Japan in 1963, followed by the second in 1966. These traditional Coffey stills are not easy to use and are not efficient for obtaining liquor. However, they retain the flavors from the ingredients and offer a distinctive creamy texture. The originality of this expression of 100% malt lies in its unique distillation method. Malted barley is distilled in a "Coffey still," a traditional continuous still that is normally used to make grain whiskey. Discover the extraordinary texture of this whisky, which Nikka developed specifically for whiskey enthusiasts. Coffey Malt is all distilled in Nikka's Coffey stills, but some of the old batches in the formula were obtained from distillates imported from Ben Nevis and then distilled in our Coffey stills.