Quintessential and exceptional Japanese Gin
 
Certain Whisky-makers decide to shake things up while they wait for their amber product to reach maturity, so they grab their stills and make Gin. Bruichladdich made the glorious Botanist and the Kingsbarns distillery created the fabulous Darnley. Now, the alpha of Japanese Whiskies, Nikka, came up with a lavish and unique expression of Gin. It’s distilled in the famous Coffey stills (designed by Aeneas Coffey and imported from Scotland to Japan in the 1960s), which gives it its name and uniqueness.
 
Corn and malt distillate serves as a base while an abundance of botanicals is thrown in: Japanese citrus hybrid Amantasu, angelica, apple, coriander, Hirami lemon, Japanese pepper, juniper, Kabosu and Yuzu. Only 12 thousand bottles were made and while you’d be wise to put it in a Gin and Tonic or a Negroni, you’d be wiser to sip on it neat – expect a ridiculously long finish and a palate you’ve never experienced before. Nikka seems to fail at failing.