Japanese Whisky Flight Recipe

Chill and rinse

Ensure tasting glasses are clean and free of strong odors. Rinse each glass with a small splash (about 0.25 oz) of room-temperature still water, pour it out, and let the glass air for 30–60 seconds. This removes any residual dust or detergent smell without chilling the glass excessively.

Arrange flight

Place three tasting glasses on a mat or clean surface in a row. Label them left-to-right as: 1) Nikka Coffey Malt, 2) Nikka From The Barrel, 3) Nikka Coffey Grain. Position the small carafe of filtered water, ice (if using), and palate cleansers within reach.

Using a jigger or measured pour, add 0.5 oz of Nikka Coffey Malt to the first glass. Pour carefully to avoid splashing.

Add 0.5 oz of Nikka From The Barrel to the middle glass using the jigger.

Add 0.5 oz of Nikka Coffey Grain to the third glass with the jigger.

Leave a small space between pours to allow aromas to settle. Total whisky volume per guest: 1.5 oz.

Visual

Hold each glass against a white background and note color and viscosity. Observe legs and any tint differences between the three whiskies before smelling.

Nosing

Bring the first glass (Coffey Malt) to your nose and take 2–3 gentle sniffs with the glass held a few centimeters from your nostrils. Note primary aromas (grain, malt, fruit, oak, spice). Repeat for the second (From The Barrel) and third (Coffey Grain) whiskies, allowing 15–30 seconds between nosings to reset your senses.

Tasting

Take small sips (about 1/4–1/2 tsp) of the first whisky, let it coat your mouth, and breathe gently through your nose to perceive flavors. Note sweetness, body, spice, finish. Between each sample, cleanse your palate with a sip of filtered water and a plain cracker if desired. Repeat the tasting steps for the second and third whiskies.

Adding water

If you want to explore how water opens aromatics and eases alcohol heat, add a drop (use a clean spoon or your finger) or up to 0.25 oz of filtered water to the whisky and re-evaluate nose and palate. Use the provided carafe to add measured amounts. Do this on one whisky at a time, and record differences.

Encourage tasters to progress from lightest to richest/flavorful: typically Coffey Grain (light, sweet) → Coffey Malt (malty, fruity) → From The Barrel (fuller, higher ABV, spicy/oaky), but adjust if your impressions differ.

Dispose of remaining whisky responsibly. Rinse glasses with warm water and allow to air dry. Store tasting notes and any unused water and crackers properly.