Nikka Coffey Malt Whisky Japan Piedmont This new vineyard in Moulin-à-Vent

This new vineyard in Moulin-à-Vent

Centerbe Faccia Brutto is our take on a European herbal liqueur that is both refreshing and delicious

• Vinification: Old fashioned vertical press

Rafaelle lets grass grow wild to absorb water

Fermentation is spontaneous with a significant portion of whole clusters and gentle pump overs to keep extraction fine

Nikka Coffey Malt Whisky Japan Piedmont This new vineyard in Moulin-à-VentNikka's 'Coffey' bottlings show off the Coffey still which was the first patented continuous still, invented by Aeneas Coffey in 1830. Masataka Taketsuru, while staying in Scotland, had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919. Masataka valued the feature of this type of still and installed two sets of Coffey stills after he established Nikka Whisky. The first