With a limited run of 12,000 bottles for the globe we'd say grab this one today! The core gin botanicals – Juniper, Angelica root, Coriander seed, and Lemon peel are present and accounted for, but what makes this such a special bottling is the apple and Japanese citrus added to the botanical mix. Distilled into the base spirit in a pot still, Yuzu, Kabosu, Amanatsu, and Shequasar bring an almost indescribable umami, citrusy, and floral beauty to this gin’s nose and palate. They vacuum-distill Sansho peppers for a touch of spice that really rounds out a one-of-a-kind flavor profile. A true sipping gin, this is one we highly recommend.
We know you love Nikka for its whiskies, we do too! After more than eighty years producing some of Japan’s best malts they’re entering a new stratosphere, and when we tasted these a few weeks ago we were blown away! Nikka uses two Coffey stills to produce award winning grain and malt whisky. The stills, based on Aeneas Coffey’s design, patented in the1830, were imported to the distillery from Scotland in the 1960s. If those stills could talk, we bet there would be some fine whisky-soaked prose emanating from them. Now the gin-hounds have a place to turn. The addition of vodka and gin to their stable of spirits is welcome, and offers a fresh, unique take on each spirit – also loaded with their own histories. Each are produced by distilling corn and malted barley separately and meticulously blending the distillate to achieve the desired character and body. The use of the Coffey stills lends a richer mouthfeel and more flavor than you will find in spirits produced on traditional column stills. We had the opportunity to get an advance sampling of these and found them both to be top of class representations!