Nikka Coffey Gin

Of course, Nikka Coffey Gin has nothing to do with coffee. Just like Nikka Coffey Whisky, it is 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 also produces its gin in these Coffey stills. Distilling in coffey stills results in a distillate with a more intense flavor and is significantly more difficult than in more modern continuous stills.

Nikka Coffey Gin is produced with 11 botanicals. Juniper, coriander, angelica root, lemon and orange peel as well as the typical Japanese ingredients yuzu, amanatsu (citrus fruit), shīkuwāsā (citrus depressa/lemon type) and kabosu (citrus plant), sansho pepper and, in keeping with Nikka's company tradition, apple juice. This is because Nikka started out producing apple juice when the company was founded in 1934. It is therefore no coincidence that a hint of apples and spicy notes of Japanese Sancho pepper round off the finish of Coffey Gin.

Nikka Coffey Gin is an enrichment on the gin market and for your own home bar. Whether with tonic, soda or on its own, it is a real treat.

Japanese gin
Net quantity: 700 ml
Alcohol content: 47% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

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 fine art of whisky making in Scotland. His family had already owned a sake brewery since 1733 and he actually wanted to follow in his father's footsteps. However, he became fascinated by whisky and was drawn to Scotland, where he became a student of chemical sciences at the University of Glasgow. Through numerous apprenticeships and internships in various renowned distilleries in Scotland, he learned the craft of whisky first-hand from masters and was trained as a Master Blender. With this knowledge, he returned to Japan and opened his first distillery, Yoichi, on the island of Hokkaido in the early 1930s, where traditional Scottish distillation methods are still celebrated today. Taketsuru opened the second Nikka distillery, Miyagikyo, in 1969.
The first Nikka whisky was launched in 1940. Taketsuru's aim was to produce high-quality Japanese whisky and to educate the Japanese to become whisky connoisseurs. He never lost this ambition and managed to create complex whiskies with delicate notes that still make Nikka whiskies so appealing today. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company, and today Nikka is part of the Asahi Group.