Why buy Gin Nikka Coffey Gin

This gin, distilled with the Coffey method, which consists of two interconnected high towers of copper and steel, the analyzer and the rectifier, the steam that is fed under pressure, enters the analyzer through the base and goes up through different compartments, separated by perforated sieve plates, it also receives the name of continuous because it is done without interruption in the process, it enters the column through a conduit at the same time that the residues exhausted in alcohol are removed.

This gin is elaborated with a selection of 11 botanicals of the best quality, and smooth texture of the Coffey distillates. Four types of Japanese citrus fruits, Yuzu, Kabosu, Amanatsu and Shequasar give way to a spicy aroma, not to mention the botanical ingredients traditionally used for gin, juniper berries, angelica, coriander, lemon peel and orange. Something very characteristic of Nikka Coffey is the touch of pepper that comes from the Japanese green pepper Sansho, finally we find fruity touches thanks to the apple.

Tasting notes. Sight, smell and taste

At first sight it presents a simple transparent color, an intense aroma of lemon and orange peels, spices and coconut. On our palate, citrus touches continue to blend between sweet and bitter with a final touch of pepper.

Pairing. How to taste it

Like any good gin, it pairs perfectly with many main dishes, such as seafood or white fish. On the other hand, it can also be combined with a good American style hamburger.

History of the Brand

Masataka Taketsuru is considered the father of Japanese whiskey. In 1918, eager to find the recipe for the perfect whisky, he went to Scotland to learn more about its production. Masataka enrolled in the University of Glasgow and took courses in chemistry, then worked as an apprentice in different Scottish distilleries.

During his stay there, he was able to do an internship and learn everything about whisky making, knowledge that he wrote down in detail in notebooks that would later become a kind of guide in Japan for making whisky. In 1920 he returned to his country with his Scottish wife Rita, and when the couple arrived there, they received the bad news that the company that had decided to send Masataka to Scotland to learn how to make whisky had to close its doors due to the bad economic situation after the First World War.

Kotobukiya Limited, another company that wanted to produce whisky, decided to hire the young Japanese man, as he was the only one who had the formula. In 1923 he led the project for the new Yamazaki distillery. After ten years working for Kotobukiya, he decided to move north and build his own distillery in Yoichi, Hokkaido, a place he considered the most appropriate for its environmental conditions, similar in some aspects to that of Scotland. The company began producing apple products, and finally, in 1940, managed to launch Nikka's first whiksy.

It's in the Top 150 of economic and cheap products of Gin and in the Top 1440 of our best seller products.