Known for its award-winning whiskies, Japanese distillers Nikka has created a craft Coffey gin that has nothing to do with keeping you up at night.
Some things, well, they just taste better. Pizza from a Neapolitan oven; coffee from freshly picked beans served during the traditional Ethiopian coffee ritual; tequila drunk from the bellybutton of a random beauty. This is kind of like that.
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Named for the still’s inventor, Aeneas Coffey, the traditional two-column continuous still used by Nikka to produce its new vodka and gin products was imported from Scotland in 1963. The still produces quality grain whiskies that are known to retain more character compared to more modern processes.
Now the acclaimed Japanese distillery has turned its attention to craft gin, a spirit that’s gaining ground in Japan, where the popular highball – traditionally whisky served with soda in tall glasses – is ever-evolving.
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Nikka Coffey Gin is characterised by its silky texture; made with traditional botanicals accentuated by a burst of local flavour, including yuzu, kabosu, amanatsu and shikuwasa, this unique gin lends itself perfectly to gin-laced highballs thanks to a delicate fruitiness and touches of Japanese sansho pepper.
And yes, it’s bellybutton friendly.
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