Nikka is known throughout the world as one of Japan's largest Distilleries. They are responsible for some of the finest blended whiskies from Japan, and with their custom-made Coffey stills from Scotland, they produce smooth and balanced whiskies.
THE LEGACY
Nikka was founded in 1936 by Masataka Taketsuru, more commonly known as 'The father of Japanese Whiskies'. Taketsuru came back to Japan from Scotland in 1920 after having mastered the art of making whisky. His years of learning and experience at some of the finest distilleries in Scotland, Hazelburn among them, paid off as he became the man behind the foundation of the Yamazaki Distillery in 1923.
After years of building even more experience, Taketsuru finally opened his own distillery in 1934, at the start focussing on apple brandy. This distillery went by the name 'Dai Nippon Kaju', meaning as much as 'Great Japanese Juice Company'. When in 1940 the first whisky was released, its name was derived from Nippon Kaju, 'Nikka' for short.
Over the years Nikka made quite a name for itself, and secured a solid position and reputation in the Japanese world of whisky. Even after the death of Masataka Taketsuru in 1985, Nikka distillery still bases all whiskies on the notes Taketsuru made in Scotland in the 1910s. With a bottle of Nikka, you are secured of a fruity, yet complex dram of high quality.
COFFEY STILLS
The distillery is mainly known for its use of Coffey – or column – stills. The main difference between Coffey and pot stills is the continuous flow of spirit in the Coffey stills. This means the product is much lighter and smoother than the spirit coming out of the pot still. Their Coffey single malt and Coffey Grain whiskies are amongst some of the smoothest Japanese whiskies you can find because of the purity of the spirit.
Since 2017 these famed Coffey stills are also being used to create other spirits, such as Vodka and Gin. Also these spirits benefit greatly from the use of Coffey stills, making them extremely smooth, but also – mainly for the gin – leaving lots of space for some of the typical Japanese flavours, such as Japanese citrus varietals (Yuzu, Kabosu, Amanatsu and Shequasar) as well as Sansho pepper. Also, as a small reminder of the Apple Brandy Nikka once produced, a pleasant touch of apples is noticeable in this gin.
COFFEY GIN COCKTAILS
Because of this silky, yet rich character, the gin lends itself perfectly for some fantastic cocktails. Especially combining this gin with slightly bitter or sour flavours results in a cocktail that can be drunk throughout the summer... and perhaps the rest of the year as well.
GIMLET
• 45 ml Nikka Coffey Gin
• 15 ml Fresh Lime Juice
• 10 ml Sugar Syrup
Pour the ingredients into a cocktail shaker with ice and add a small slice of lime zest. Shake and strain into a cocktail glass. Serve neat.
MARTINI
• 50 ml Nikka Coffey Gin
• 10 ml Dry Vermouth
Pour the ingredients into a mixing glass with ice cubes. Don't use crushed ice, as it melts much quicker and will dilute your cocktail. Stir and strain into a chilled Martini glass. Zest a lemon or lime, express the oils, and garnish with thin slices of green apple.
SALTY DOG
• 45 ml Nikka Coffey Gin
• 120 ml Grapefruit Juice
• Salt (You can use freshly ground Himalayan salt if you want... but don't feel obligated)
Salt the rim of the glass by wetting it with a wedge of the grapefruit and putting the glass upside down on the salt. Don't overdo this, nobody is waiting for a teaspoon of salt with every sip of their cocktail. Fill the glass halfway with crushed ice and pour the Coffey Gin an Grapefruit juice over it. Stir and enjoy.
RED SNAPPER
• 45 ml Nikka Coffey Gin
• 60 ml Tomato Juice
• 15 ml Soy Sauce
• 10 ml Lemon Juice
• 2 dash Tabasco (when using a spicy tomato juice, only 1 dash will suffice)
• 1 pinch of Salt & Pepper
Incorporate all ingredients into a shaker with ice and shake. Pour into a tumbler or high-ball, making sure to include the ice. Garnish with olive, celery and finish off a dash of Soy sauce.
