Restaurants›Renee's Tucson›Nikka Coffey Gin, Japan Recipe

Nikka Coffey Gin, Japan Recipe

Inspired by Renee's Tucson
Time1h 12m
Serves10

Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. Nose: The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar. Taste: Traditional Gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels. Finish: There is also a touch of apples, a fruit deeply related to the history of Nikka, followed by pleasantly tangy hints of green Japanese Sansho pepper on the finish.

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Ingredients

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Botanicals for Nikka Coffey Gin

Method

Preparation of Nikka Coffey Gin

1

Infuse the Botanicals

In a large glass jar, combine the Yuzu peel, Kabosu peel, Amanatsu peel, Shequasar peel, juniper berries, angelica root, coriander seeds, dried lemon peel, dried orange peel, diced apples, and green Sansho pepper.

2

Add the Spirit

Pour the neutral grain spirit over the botanicals, ensuring they are fully submerged. Seal the jar tightly.

3

Steep

Let the mixture steep in a cool, dark place for at least 48 hours to extract the flavors from the botanicals.

4

Strain

After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle, discarding the solids.

5

Bottle and Enjoy

Seal the bottle and let it rest for an additional 24 hours before enjoying your homemade Nikka Coffey Gin.