Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds ...

From one of the biggest names in the world of Japanese whisky comes their Nikka Coffey Gin, distilled on the very same Coffey Still. Designed by Aeneas Coffey , imported to Japan by Nikka in the 1960s, the still has distilled some legendary whiskys.

2021年6月29日 · On the nose, Nikka Coffey Gin offers bold notes of orangey citrus and lemon rind. Some pine and pepper follow. The palate follows suit but is much more complex: There’s a lot going on here. The citrus and lemon peel notes hit first and mix with a lovely, oily mouthfeel that carries both a spike of pepper and a touch of sweetness.

Nikka Coffey Gin的複雜性來自於11種精選植物成分的完美平衡和科菲蒸餾器創造的的絲滑質感。 來自四種日本柑橘(柚子、酸橘、夏蜜柑和香檸)的明亮和清新的香氣，與傳統的杜松子、當歸、香菜種子、檸檬和橙皮等植物成分相輔相成。

NIkka Coffey Gin 700mL 貫徹日式的簡約設計, 即「咖啡式連續式蒸餾機」，由Aeneas Coffey於1830年創製，用於釀製烈酒，可使穀物之香甜更明確、更深層。 Nikka在威士忌上，已把Coffey技術發揮得淋漓盡致

現在改名為Nikka威士忌蒸餾有限公司。 現時Nikka於日本有兩所蒸餾所，分別是於北海道的余市蒸餾所及仙台的宮城峽蒸餾所，出產4個不同的品牌的威士忌包括余市、竹鶴、宮城峽及Nikka。

綠色瓶標的「日果科菲琴酒（Nikka Coffey Gin）」，將素材區分三類個別處理：杜松子、歐白芷、芫荽籽、橙皮、檸檬皮等傳統琴酒常見元素以科菲蒸餾器製作的玉米中性烈酒浸泡後，再用壺式蒸餾器蒸餾；柚子、甘夏蜜柑、酸桔、酢橘等日本柑橘類元素，是與蘋果 ...

Nikka Coffey Gin 是透過 11 種精選植物和主要蒸餾物–玉米，相互調配出完美比例的一款琴酒。 將蒸餾烈酒和調配威士忌十幾年所累積的經驗，運用在製作琴酒的工藝上。

Using Japanese citrus varieties like yuzu, kabosu, amanatsu and shikuwasa, as well as sansho pepper and apples, the gin is a burst of fresh and fruity delights. That bright citric element is then paired with juniper, angelica, coriander and lemon peel …

Arguably the broadest and most dynamic category of spirits in terms of flavor profiles and production styles, Gin is a distilled grain spirit that derives its primary flavor from juniper …