Almost colourless with bright yellow reflections. Very attractive nose with lots of tropical fruit gauva, granadilla & some citrus. Bright & fresh in the mouth with lively action across the palate. All the flavour the nose promised with hint of pineapple & some lemon. Good, brisk acidity gives balance to the ripe tropical flavours. Refreshing finish. ...

Deep, plum core with fading edge. Rich, ripe plum nose. Hints of chocolate & vanilla with floral backing. Equally rich plum flavours in the mouth & full, soft flow across the palate. Hints of chocolate develop in the mouth while the floral backing becomes more apparent. Supple tannins lead into dry, smooth finish. ...

Medium to light, grainy edge, blue violet. Ripe plum on the nose with light spicy backing. Hints of cherry & light earthiness. Good full mouth with more flavour then the nose suggested. Ripe plum with slight smoky trace. Light, supple tannins with smooth flow across the palate. Dry finish with ripe berry notes & lasting spice. ...

Lovely on the eye with a fresh lively pink colour. An alluring floral nose with hints of red fruit delivering all of this & more on the palate. A most versatile wine. ...

Almost colourless. Delicate aromas with fresh grass cuttings, hints of lime & nettle. Lively, fruit filled flavours lifted by crisp acidity. Dry, crisp, finish. Drink this superb wine with: Terra Mare Green Salad, Smoked salmon served with rosti & a Spicy Calamari Salad with Chorizo & chilli dressing. ...

The Nikka Coffey Grain is an original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity & unique, it is meant for the connoisseur in search of an unconventional whisky. ...

A beautifully smooth, rounded vodka made by the same Japanese company which produces the acclaimed Nikka whisky. Crafted from a mixture of corn & barley, this vodka is distilled in a Coffey still (a type of column still that revolutionised spirits production in the 1800s) & then filtered with white birch charcoal for exceptional balance & a mellow texture. ...

Blended from a combination of Coffey Grain, lightly peated Miyagikyo Single Malt & a small proportion of Coffey Malt & Yoichi Single Malt, this highly versatile whisky will please new whisky drinkers & connoisseurs alike. A complex yet approachable whisky, created to be enjoyed in a refreshing highball or mizuwari serve. Enjoy also in a cocktail, neat or on the rocks. ...

This blend is elaborated with grain & malt from Miyagikyo & malt from Yoichi Distillery. Nikka from the barrel is matured in first-fill bourbon casks & is a perfect balance of the Japanese whisky styles.

Colour: Gold. Nose: Floral, fruity & spicy. Palate: Big, spicy & oaky developing ripe & caramalised fruit. Finish: Long with ripe fruit flavours combined with soft oaky & vanilla notes.

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Floral with a sweet & sour palate heading to a dry & spicy finish. Miyagikyo is located on the island of Honshu to the west of the city of Sendai, two hours by high-speed train to the northeast of Tokyo. Built in the foothills of the Miyagi prefecture, at the heart of a region famous for its waterfalls & many hot springs, the distillery is a true haven of peace. After three years of research, this site was chosen for its pure air & high humidity levels, ideal for ageing in barrels. The environment is similar to that of the Cairngorms region in the heart of Scotl&. Only the cherry trees remind you that you are indeed thousands of miles from the Highlands. The contrast between this green leafy environment & the ultramodern distillery is striking. Here everything or practically everything is computer-operated. The malt is imported from Scotland or Australia. The barrels are stored in traditional cellars with just two floors, as the distillery is situated in the middle of an earthquake zone. Miyagikyo, using large stills, produces a spirit that is rich & fruity with elegant aromas. In 1998, a grain distillery with two coffey type stills
- four columns in total
- was built on the same site as the malt distillery. One of the two stills dates from the 19th century. It is a real museum piece. This magnificent copper column produces traditional grain whisky from maize & not wheat, as is often the case now in Scotl&.

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