Nikka Coffey Vodka is particularly mild and gentle. Bottled with 40% alcohol volume, it is made from corn and barley malt. The two raw materials are first distilled separately in the Coffey Still and then blended together. After dilution, the vodka is filtered with white birch charcoal. This process makes it particularly smooth. Light nuances of citrus and vanilla in the finish provide a pleasant drinking sensation.
Description
The 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 whiskey. 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 intense with subtle notes of fresh fruit, citrus, licorice and vanilla. The finish is characterized by aromatic herbs. The texture is exceedingly 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.
The Coffey Vodka can be enjoyed neat (best chilled) or on the rocks. It is also excellent for mixing for cocktails or long drinks.
Japanese Vodka
Net quantity: 700 ml
Alk.: 40% 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 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. But his fascination with whisky took hold of him and he was drawn to Scotland, where he became a student of chemical science at the University of Glasgow. Through numerous apprenticeships and internships at various prestigious distilleries in Scotland, he learned the whisky craft firsthand from master distillers 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 Scotch-style distilling is still celebrated today. In 1969, Taketsuru opened the second Nikka distillery, Miyagikyo.
The first Nikka whisky was launched in 1940. Taketsuru's ambition 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 graceful notes, which are still the charm of Nikka whiskies today. After his death in 1979, his adopted son Takeshi Taketsuru took over the management of the company, and today Nikka belongs to the Asahi Group.
