Nikka Coffey Gin uses a base of corn and malt distillate which were distilled in a Coffey Still as the name suggests. Japanese citrus such as yuzu, kabosu, amanatsu, and shikuwasa, along with sanshō pepper, and apples pair with traditional botanicals of juniper, angelica, coriander, and lemon peel in the production of this gin.
Available in Japan beginning in late June 2017 with a wider release expected later that year. .
Nikka Coffey Gin uses a base of corn and malt distillate which were distilled in a Coffey Still as the name suggests. Japanese citrus such as yuzu, kabosu, amanatsu, and shikuwasa, along with sanshō pepper, and apples pair with traditional botanicals of juniper, angelica, coriander, and lemon peel in the production of this gin. Available in Japan beginning in late June 2017 with a wider release expected later that year.
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ageNAS
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Cost
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abv47.0
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Modern GinAlso has been referred to as "Contemporary", "New Western", "New Wave", and "New American". This style is not legally defined. In general, this category of gin, while it does contain juniper, places less of an emphasis on this botanical. Other botanicals not classically used in London Dry gins are often utilized and often highlight botanicals grown in the region the gin is produced. Most produced as either London Dry or Distilled Gins.
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Cask Typeunaged
Tasting Notes
"The aroma is full of fresh, bright citrus, sansho pepper, and coriander. The lemon and orange citrus flavors continue to dominate the profile on the palate which is soft and full. There's a peppery backnote, but because the base distillate is rich and slightly sweet, the pepper isn't sharp. A versatile gin, and one that isn't entirely reworking the gin category."
Added by
Stephanie Moreno
Score
88