Tasting Notes Already one of the shining stars of Japanese whisky Nikka has now added a gin to their outstanding portfolio. Anyone familiar with Nikka whisky will know that their continuous-style Coffey stilldesigned by Irelands Aeneas Coffey in 1831 and imported to Japan by Nikkas founder and the father of Japanese whisky Masataka Taketsuruproduces smooth and deeply flavoured spirits. And their gin is no exception. The Coffey still is used to distil two base spirits from malted barley and corn. These are blended and used to steep three batches of botanicals: peppery flavours (including tongue-tingling sansho pepper) fruit flavours (including crisp apple and native citrus such as yuzu kabosu amanatsu and shequasar) and finally the classic gin botanicals such as juniper. Each is then redistilled in separate pot stills before being blended together. Use it as you would a London Dry Gin but Nikkas version has a very Japanese feel to it. All that exotic citrus mingles with fiery p