Nikka Coffey Gin

Coffey Gin is a gin from Nikka, the Japanese distiller, and the name points to the Coffey still, the continuous column still that Nikka is known for using at its grain distillery. The listing doesn't give an ABV, botanical list or tasting notes, so what follows is what to expect from a gin made by a whisky house. Look for a juniper backbone, and for Japanese citrus and spice botanicals if the producer uses them, as is common for the style. Check the bottle label for the exact strength and botanical list. Because Coffey-still spirit tends to be soft and rounded, a gin made on one can feel smoother and slightly sweeter in the middle than a sharply piney London dry. That makes it worth trying neat or lightly chilled before it goes into a mixer. Pour a small measure into a Glencairn or a small tulip glass, add a few drops of cold water and nose it for juniper, citrus peel and any grain-driven sweetness. Served over a single large cube in a rocks glass, it stays aromatic while the dilution slowly opens it up. In cocktails, the simplest drinks will show it best. A Gin and Tonic with a quality tonic and a thin twist of citrus peel, rather than a squeezed wedge, keeps the botanicals in front. Use a tall highball glass filled with ice, and a ratio near one part gin to two or three parts tonic. A Martini, stirred and served with a lemon twist, suits a gin with this kind of texture. A Gimlet or a Tom Collins with fresh citrus is also a good fit. A Negroni works too, though its bitterness will hide some of the finer detail. For food, think of clean, lightly salted dishes: sashimi, grilled white fish, tempura, or a plate of olives and almonds alongside a Martini or a neat pour.