Nikka Coffey Gin

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Starting at $39.99
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  • 750ml, bottle
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      Nikka Coffey Gin - Main
      Nikka Coffey Gin

      Beyond the Label

      The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in its blended whiskies and the Coffey Range.

      Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.

      There is also a touch of apples, a fruit deeply related to the history of Nikka, followed by pleasantly tangy hints of green Japanese Sansho pepper on the finish.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Gin
      ABV 401

      Make a Cocktail

      Coffey Gin Gimlet

      Ingredients
      1.5 oz. Nikka Coffey Gin
      0.5 oz. Fresh Lime Juice
      0.25 oz. Simple Syrup
      1 Part Lime Zest
      Add Ice
      Recipe
      01 Incorporate ingredients into a cocktail shaker with ice and a lime zest.
      02 Shake.
      03 Strain into a chilled cocktail glass.

      Reviews

      About this item

      Beyond the Label

      The Coffey still, the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830, was the type of still Nikka's founder Masataka Taketsuru learned in Scotland. Masataka valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. In 1963, a Coffey column still was imported from Scotland for the production of quality grain whisky, a necessity for enhancing Nikka’s blends. A second Coffey still was imported in 1967. The Coffey still, while meticulous to operate and not efficient, is best known to produce distillates with a distinctly soft and round mouthfeel, rich body and texture, and long after taste. The Coffey distillates are a key component for Nikka, both in its blended whiskies and the Coffey Range.

      Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.

      There is also a touch of apples, a fruit deeply related to the history of Nikka, followed by pleasantly tangy hints of green Japanese Sansho pepper on the finish.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Gin
      ABV 401

      Scent and Flavor

      NOSE

      Loads of citrus fruit to start – yuzu, lemon zest and rich orange juice.

      PALATE

      Initially sweet but then the citrus rolls in – layers of fruit, grounded by soft spice and earthy juniper.

      FINISH

      Pleasantly tangy hints of green Japanese Sansho pepper on the finish.

      Cocktail Recipe

      Coffey Gin Gimlet

      Ingredients
      1.5 oz. Nikka Coffey Gin
      0.5 oz. Fresh Lime Juice
      0.25 oz. Simple Syrup
      1 Part Lime Zest
      Add Ice
      Recipe
      01 Incorporate ingredients into a cocktail shaker with ice and a lime zest.
      02 Shake.
      03 Strain into a chilled cocktail glass.