Nikka Coffey Vodka

Coffey Vodka comes from Nikka, a name better known for Japanese whisky, and the "Coffey" in the title refers to the Coffey still, the continuous column design that Nikka is known for using in its grain spirits. Grain spirit from a Coffey still is typically made from corn and tends to be rounder and softer than vodka from a tall multi-column rectifier. Expect a gently sweet, slightly creamy grain character with a smooth, weighty mouthfeel, rather than the stripped-down neutrality of a heavily rectified vodka. This is an unflavored spirit, and any subtle sweetness comes from the grain, not from added flavoring. The product details here don't specify the base grain, ABV or tasting notes, so check the bottle label for those. That fuller body decides how you should serve it. Neat or lightly chilled, it rewards slow sipping, so keep it in the freezer or on the cold side of the fridge and pour it into a small tumbler or a rocks glass over one large cube. Very cold temperatures tighten the texture and mute the grain sweetness, so let a freezer-cold pour sit a minute if you want to taste more of it. In a Martini, a spirit with some grain character holds its own against dry vermouth. Stir it with ice, strain it into a chilled martini glass, and finish with a lemon twist, which complements corn sweetness better than an olive brine does. The same body works in an Espresso Martini, where it stands up to strong coffee and coffee liqueur without disappearing. A Moscow Mule is the easy choice for a rocks glass or copper mug: a measure of vodka, lime juice and a sharp ginger beer. In a Cosmopolitan, a vodka with a rounder texture softens the tartness of cranberry and lime. For a Bloody Mary, any clean vodka works, but a smooth one lets the tomato, horseradish and pepper stay in front without a harsh alcohol bite.