Japan's Nikka is predominantly from corn using one of their continuous Coffey stills. Sweetness and depth are imparted as a result of these unique stills. The whisky remains a hard to find drop in Australia, imported directly.
Japan's Nikka is predominantly from corn using one of their continuous Coffey stills. Sweetness and depth are imparted as a result of these unique stills. The whisky remains a hard to find drop in Australia, imported directly.