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Nikka Coffey Vodka

$51.00

Savor this Japanese vodka, known for its exceptionally smooth taste and velvety texture.  It's considered a near-perfect spirit for cocktails, with a neutrality and purity that's unmatched.

Nikka, revered Japanese whisky makers, have used the craftsmanship of their unique production techniques to now accomplish something remarkable with vodka.

“Drunk neat and chilled, NIkka Coffey Vodka strikes me as a good vodka, mellow and smooth.”- The Wall Street Journal

750ml & 80 Proof

Tasting Notes Mild on the palate with subtle hints of tropical fruits. Zesty notes of banana, mango, and white pepper. It meets the tongue with soft and spicy flavors, allowing it to be sipped neatly with a warm smooth finish.

Ways to Enjoy
Classic: What could be more classic than a vodka martini? Top quality olives a must.

Unexpected: The Godmother: pair three parts Nikka Coffey Vodka with one part high-quality amaretto.  Pour over ice and luxuriate.
Awards &
Accolades
2018 - Trophy, International Spirits Challenge
2019 - Best pure neutral vodka, World Vodka Awards
94/100 - Distiller.com
Production Notes

Contrary to what its name may suggest, there are no notes of coffee in this drink. Instead, Coffey refers to the type of still used for distillation, a traditional Scottish still used for malt whisky production.

The Coffey still is the world's first patented continuous still, invented in 1831 by Aeneas Coffey. The father of Japanese whisky, Masataka Taketsuru, when he studied whisky distilling in Scotland, was taken with this production method, as it creates a distinctive texture and is superior at retaining the flavor of ingredients.

He imported the Coffey Still from Scotland in 1963.  What was first used for whisky distillation with care and precision was next applied to other spirits. 

For the vodka, batches of separately distilled corn and barley are carefully blended, then refined with white birch charcoal. The result is the purest expression with flavor and texture, an extremely smooth, milky mouthfeel and a delicate taste.

Founder Facts
In 1918, a young Masataka Taketsuru traveled to Scotland and apprenticed at three Scotch distilleries. He was the first Japanese person to master distilling whisky, and eventually became known as the father of Japanese whisky.
He established his own distillery in 1934, in Yoichi, Hokkaido, which was remote, but whose environmental conditions mirrored those of Scotland: cool, crisp air, and similar humidity. In 1940, the first Nikka whisky was launched, the beginning of a rich heritage that continues today.

Please drink responsibly. 

California Residents: Click here for Proposition 65 warning.