Asahi Premium Beverages has announced plans to launch Nikka Coffey Gin and Vodka into the Australian market this month.
The new products will follow the recent launch of Nikka’s Coffey Grain Whisky which arrived in Australia earlier this year. The spirits are crafted in Nikka’s Coffey still column, which is a traditional type of continuous still named after inventor Aeneas Coffey and which helps add a distinct aroma to the spirits.
“We are really happy to see our new Coffey Vodka and Gin enter the Australian market. With the success of our Coffey Grain Whisky, we look forward to seeing how these new varieties are received,” said Naoki Tomoyoshi from Nikka Whisky International Headquarters.
The Nikka Coffey Gin contains 11 botanicals including Japanese citruses; Yuzu, Kabosu, Amantsi and Shequasar, which complement the traditional gin botanicals of juniper berries, anglica, coriander seeds, lemon and orange peels.
The Nikka Coffey Vodka is made from corn and barley and offers “zesty notes and a rich sweetness”.
To celebrate the launch of both products, Nikka will conduct a takeover of Sydney cocktail and wine bar Door Knock on Monday 17 September. The takeover will see renowned bartenders from Japan Rogerio Igarashi from Bar Trench in Tokyo, and Hisatsugu Saito from Bar Ars & Delecto in Shangha, serving up a spectacle of Japanese cocktail making.
“Art is what we make for guests, delight is what our guests feel. It’s the most simple but also most difficult and important thing to achieve,” said Saito.
Both bartenders have gained wide recognition for their craft, with Igarashi’s Bar Trench being ranked 16th in Asia’s 50 Best Bars of 2018 and Saito winning the Diplomatico World Tournament 2018 for Japan and North Asia, as well as ranking third in the global final at the Savoy Hotel in London.
Nikka’s Coffey Vodka (700ml, 40 per cent ABV, RRP $85) and Nikka’s Coffey Gin (700ml, 47 per cent ABV, RRP $90) are available at select premium venues and stores.