This Japanese vodka is part of a series that showcases Nikka’s famous Coffey still, which is also used to create the brand’s whiskies and gin. To make the vodka, barley and corn are batch-distilled separately to different ABVs before being blended together and filtered through white birch charcoal. This is a truly unique product from one of Japan’s foremost whisky makers.
Serving Suggestions: A Salty Dog – a mix of vodka and fresh grapefruit juice poured into a highball glasses with a salted rim. The brand also recommends the Kiyo cocktail, a long drink made with vodka, saké and cucumber-flavoured tonic.
On the nose there’s a subtle buttered corn aroma, offset with fresher notes of meadowsweet, almond and chamomile. The palate has a great viscosity and big, yet balanced, flavour that marries savoury, sweet and citrus elements. The finish, mostly savoury in flavour, is remarkably clean.