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When Aeneas Coffey took his first steps in the distilling world as an exciseman in 1800, he could not have guessed that his name would one day be linked to a range of Japanese spirits. Yet such was the impact of Coffey’s inventions that he is now considered one of the most influential figures in whisky history. Traditionally, distilling took place in pot stills, which have to be cleaned out after each run. To increase efficiency, Coffey designed a column still, which could operate continuously. His patented Coffey still would go on to become the standard for distilling grain whisky, at a time when blending became increasingly popular. Although his patent has since expired, modern column stills are very similar to Coffey’s invention back then, and continue to be named Coffey stills.