The Nikka Coffey Gin scores with a firework of citrus notes, peppery elements and classic juniper flavors and is very mild and aromatic. The finish is round and spicy with a hint of apples. The producer Nikka is known worldwide for its high-quality whiskies.
Description
The Nikka Coffey Gin has of course nothing to do with coffee. It is, like Nikka Coffey whisky, distilled in Coffey stills. The name of the method goes back to the Irish engineer Aeneas Coffey, who in 1831 improved the Column Still developed by Robert Stein and used for continuous distillation. This optimized the production of larger quantities of whisky. Nikka now also produces its gin in these Coffey stills. The distillation in Coffey stills leads to a distillate with a more intense taste, and is much more difficult than in more modern continuous stills.
The Nikka Coffey Gin is made with 11 botanicals. Juniper, coriander, angelica root, lemon and orange peel and the typical Japanese ingredients yuzu, amanatsu (citrus fruit), Shīkuwāsā (citrus depressa/lemon type) and kabosu (citrus plant), Sansho pepper and, following Nikka's company tradition: apple juice. When the company was founded in 1934, Nikka initially started with the production of apple juice. So it is no coincidence that a hint of apples and spicy notes of Japanese Sancho pepper round off the Coffey Gin finish.
The Nikka Coffey Gin is an enrichment on the gin market and for your own home bar. Whether with tonic, soda or pure a real pleasure.
Japanese Gin
Net quantity: 700 ml
Alk.: 47% vol
Dispensed only topersons of legal age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
About Nikka
Nikka Whisky Distilling Co. Ltd. was founded in 1934 by Masataka Taketsuru, also known as the father of Japanese whisky. He was the first Japanese to study the high art of whisky production in Scotland. His family had owned a sake brewery since 1733, he actually wanted to follow in his father's footsteps. But the fascination for whisky gripped him and so he moved to Scotland, where he became a student of chemistry at the University of Glasgow. Through numerous teachings and internships in various renowned distilleries in Scotland, he learned the whisky craft from masters first hand and was trained as a Master Blender. With this knowledge he went back to Japan and opened his first distillery Yiochi on the island of Hokkaido in the early 1930s, where traditional Scottish distillations are still celebrated today. In 1969 Taketsuru opened the second Nikka Distillery Miyagikyo.
The first Nikka Whisky was launched in 1940. Taketsuru's mission was to produce high quality Japanese whisky and to train the Japanese as whisky connoisseurs. He never lost this ambition and managed to create complex whiskies with delicate notes, which still today are the attraction of Nikka Whiskies. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company. Today Nikka is part of the Asahi Group.
