Contrary to what its name may suggest, there are no notes of coffee in this drink. Instead, Coffey refers to the type of still used for distillation, a traditional Scottish still used for malt whisky production.
The Coffey still is the world's first patented continuous still, invented in 1831 by Aeneas Coffey. The father of Japanese whisky, Masataka Taketsuru, when he studied whisky distilling in Scotland, was taken with this production method, as it creates a distinctive texture and is superior at retaining the flavor of ingredients.
He imported the Coffey Still from Scotland in 1963. What was first used for whisky distillation with care and precision was next applied to other spirits.
For the vodka, batches of separately distilled corn and barley are carefully blended, then refined with white birch charcoal. The result is the purest expression with flavor and texture, an extremely smooth, milky mouthfeel and a delicate taste.