WHY: Often considered the Pepsi of Japanese whisky to Suntory’s Coke, Nikka is Japan’s second largest whisky producer, known for its rich and layered whiskies of finesse. The Nikka Coffey Grain whisky is full of coconut, vanilla, and rich oak flavors that leave you wanting more after every sip. While not as supple as Nikka's single malt expressions, the Coffey Grain has been a huge hit with whisky lovers who are learning more about the merits of grain whisky.

HOW: Nikka's grain whisky is distilled in its famed Coffey still at Miyagikyo, having been imported from Scotland in 1963. Made with unmalted grains (corn, wheat, unmalted barley), the grain whisky is usually blended with single malt to create a blended whisky, but Nikka also bottles its grain whisky as a solo expression.

WHAT: Nikka was founded in 1940 by Masataka Taketsuru, after having overseen construction of Japan’s first whisky distillery: Yamazaki. Taketsuru was sent to Scotland in 1918 to learn about single malt production, and spent his time interning at the Hazelburn Distillery in Campbeltown. After working a ten year contract with Suntory, he left to build the Yoichi Distillery in 1934. Nikka owns and operates two distilleries: Yoichi Distillery on the island of Hokkaido, and the Miyagikyo Distillery in Sendai. In addition to single malt production, the Miyagikyo Distillery has a large Coffey column still used to make grain whisky for blending, as well as gin and vodka.