Nikka Coffey Vodka

Nikka Coffey Vodka is named after its distillation method and of course has nothing to do with coffee. Just like Nikka Coffey Whisky or Coffey Gin, it is distilled in the so-called Coffey Still. The name 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 vodka in these Coffey stills. Distilling in coffey stills results in a distillate with a more intense flavor and requires significantly more expertise than in normal continuous stills.

The Coffey Vodka is clear in color, the nose is intense with subtle notes of fresh fruit, citrus, licorice and vanilla. The finish is characterized by aromatic herbs. The texture is extremely smooth and at the same time pleasantly energetic. In July 2018, it won the gold medal in the vodka category at the International Spirits Challenge (ISC) in London.

Coffey Vodka can be enjoyed neat (preferably chilled) or on the rocks. It is also ideal for mixing into cocktails or long drinks.

Japanese vodka
Net quantity: 700ml
Alcohol content: 40% 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.