{"id":18345,"date":"2019-03-05T11:38:42","date_gmt":"2019-03-05T11:38:42","guid":{"rendered":"\/blog\/post\/milk-and-honey-israels-first-single-malt-whisky-distillery\/"},"modified":"2023-07-06T15:34:46","modified_gmt":"2023-07-06T14:34:46","slug":"milk-and-honey-israels-first-single-malt-whisky-distillery","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/milk-and-honey-israels-first-single-malt-whisky-distillery\/","title":{"rendered":"Milk and Honey: Israel\u2019s first single malt whisky distillery"},"content":{"rendered":"

We talk extreme climate ageing, Israeli terroir and Jim Swan\u2019s influence on world whisky with the team at Milk & Honey (or M&H to its friends).<\/b><\/p>\n

When is a single malt not a whisky? When it\u2019s the snappily-titled M&H Young Single Malt Aged Spirit, that\u2019s when. Later this year, there will be a whisky release from Israel\u2019s first single malt distillery, but the spirit is so delicious at about six months ageing that the team has decided to bottle some now. This is the Triple Cask<\/a> release, and it\u2019s aged in a combination of ex-bourbon, Islay and STR (shaved, toasted and re-charred) casks that previously held Israeli wine.<\/span><\/p>\n

I tried some last year; firstly in its component parts, and then put together where it had notes of honeycomb and cherry, all with an underlying smokiness coming through strongly on the finish. The liquid is so rich, harmonious and golden in colour, that it\u2019s hard to believe it is only six months old. <\/span><\/p>\n

\"Milk

M&H Triple Cask<\/p><\/div>\n

Dana Baran, head of marketing, explained to me why it had so much flavour already. \u201cIt\u2019s very hot and humid in Tel Aviv, and the climate helps with fast maturation,\u201d she says. \u201cIt\u2019s like Kavalan<\/a> in Taiwan. The negative side is the evaporation rate, which is about 8-10% yearly.\u201d Head distiller Tomer Goren added: \u201cWhiskies over three-to-four years old, which we already have, are well-matured. We will not reach more than five or six years of maturation.\u201d The Triple Cask bodes well for the distillery\u2019s first full release of whisky, due out later this year. There was a very limited release of 391 bottles in 2017, the first of which went for \u00a32,400 at auction. <\/span><\/p>\n

Milk & Honey (from the biblical name for ancient Israel, the land of milk and honey) has something else in common with Kavalan: the involvement of Jim Swan, distiller extraordinaire, who died in 2017. \u201cDr Jim Swan<\/a> was our consultant,\u201d said Baran. \u201cHe helped us to build the distillery from scratch, chose the casks, the yeast, and designed our pot stills.\u201d According to Goren, Jim Swan found Israel\u2019s climate fascinating from a maturation point of view. \u201cWe are such a small country, but we have three or four different climate zones. All the zones see whisky mature at different rates.\u201d \u00a0<\/span><\/p>\n

The team have been experimenting with ageing casks in the ultra-salty environment of the Dead Sea. \u201dThe air is very dry and salty,\u201d said Baran. \u201cTemperatures can run up to 50<\/span>\u00b0<\/span>C in the summer there, so obviously the evaporation rates will be sky-high. But we might get some interesting flavours from there as well.\u201d<\/span><\/p>\n

The climate isn\u2019t the only unique thing the team has to play around with. \u201cOur \u2018terroir\u2019 is trying to use locally-based interesting things,\u201d Baran told me. Israel has a burgeoning wine scene. At the moment, Israeli wineries use mainly French grape varieties like Syrah or Cabernet Sauvignon, but some are experimenting with indigenous grapes. M&H is ageing some spirit in casks that previously held these grapes for added local flavour. The team also uses casks that contained wine made from fermented pomegranates, \u201ca very biblical and very Israeli fruit\u201d, according to Baran.<\/span><\/p>\n

\"Milk

It’s a barrel of laughs working at M&H<\/p><\/div>\n

Sadly, Israeli barley is not suitable for distillation so the grain comes from Muntons<\/a>, a British company. Most of the M&H distillation runs are unpeated, but every six months Goren does a two-week run of peated barley. The yeast comes from Fermentis in Belgium, and the team ferments for between 60 and 70 hours. There is a 9,000 litre wash still and a 3,500 litre spirit still producing around 170,000 litres of pure spirit per year, enough to fill 800 casks. So it\u2019s a small operation, at least by Scottish standards. For comparison, Ardbeg produces around 1.25 million litres per year. <\/span><\/p>\n

M&H filled its first cask in 2015. At the time there were no other whisky distilleries in the country. But, according to Goren, \u201cthe whisky industry is booming, so there is now one more that is up and running, and there\u2019s one or two that are in the construction stages.\u201d There are no Israeli regulations for whisky. Goren told me that distillers largely use those of the Scotch Whisky Association, so the first whisky will be aged for a minimum of three years. \u00a0<\/span><\/p>\n

As well as whisky and nearly whisky, M&H also makes gin and other liqueurs<\/a> using the house malt spirit. Being based in the tourist hot spot of Tel Aviv means that the distillery gets a lot of visitors, around 10,000 a year according to Baran. \u201cBut we\u2019re actually not aiming for the Israeli market, we\u2019re thinking global,\u201d she said. Welcome, Israel, to the world whisky club.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

We talk extreme climate ageing, Israeli terroir and Jim Swan\u2019s influence on world whisky with the team at Milk & Honey (or M&H to its friends). When is a single…<\/p>\n","protected":false},"author":31,"featured_media":18325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[894],"yoast_head":"\nMilk and Honey: Israel\u2019s first single malt whisky distillery | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"The team at Milk & Honey (or M&H to its friends) talks extreme climate ageing, Israeli terroir, and Jim Swan\u2019s influence on world whisky.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/milk-and-honey-israels-first-single-malt-whisky-distillery\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milk and Honey: Israel\u2019s first single malt whisky distillery | 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