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OUR CRAFT & MAGIC

 
Sun

300 DAYS OF SUN

Here in Israel, we enjoy 300 days of sun a year, this hot climate contributes to an expedited aging process, leading to a deep and complex whisky even after a short-term maturation.

Of course, the same climate also takes its toll with our average yearly angels’-share getting to as high as 12%(!). The challenge and adventure of making whisky in this untypical climate inspired the late Dr. Jim Swan, our first master distiller and one of the greatest whisky innovators of the last decades, to join us in founding the very first whisky distillery in Israel.

5 Maturation REGIONS

The Sea of Galilee

An area with high humidity for most of the year. During the aging of the whisky in the Sea of Galilee, the percentage of alcohol measured was low, compared to the percentage of alcohol measured in casks aged in the Dead Sea.
Sea of Galilee -210 meters below sea level
Upper Galilee
Jerusalem

Jerusalem Mountains

This area is characterized by low temperatures, compared to the other areas in Israel. The percentage of the angel’s share (the amount of whisky evaporates through the wood and into the atmosphere) is relatively low and the effect of the wood (from the cask) on the taste of the whisky is relatively more subtle.
Jerusalem
Jerusalem Mountains

Tel Aviv

Our home, our distillery is in Tel Aviv. The coastal plain is characterized by a Mediterranean climate. During the summer when the whisky ages in the casks we lose mostly alcohol; during the winter, we lose mostly water, and the alcohol percentage of the liquid in the cask increases slightly over the years.
sea level
Tel Aviv

The Desert

Arid and dry area with very low humidity. When the humidity is low, more water evaporates while aging the whisky, hence the alcohol percentage of the whisky increases.
The Desert

Dead Sea

An area with an extreme climate - very hot and dry. The temperature in summer can reach 50 degrees Celsius. 25% angel’s share per year. The result is a single malt whisky with powerful flavors just like the region where it was aged.
Dead Sea
Dead Sea

OUR PROCESS

WATER

We rely on modern water engineering technology in order to provide water for the distillery. Employing a cutting-edge water lab, we are able to filter, purify and better local groundwater, creating water that is perfect for our whisky, while also being sustainable.

 

MALT

All our products are exclusively single malt, made from top-quality unpeated malted barley. A two-week peated session (40 ppm) is run every 6 months.

 

MASHING

Each round of mashing contains 1 ton of malted barley and 6000 liters of water, in two rounds. The malt and water meet mid-air (a technique developed by Dr. Jim Swan) before being joined together in our mash tun, which was made in Israel by MGT and constructed especially for M&H.

 

FERMENTATION

Once the wort is ready, it is transferred to one of our 6 washbacks for 60-72 hours of fermentation with specialty dry yeast, designated for whisky production.

 

DISTILLATION

Double-distillation in copper stills, with a relatively short heart starting at 80% and cut at 70%, creating a sweet, grassy, medium body new make at around 75% ABV. Our annual new make capacity is 230,000 liters.

 

MATURATION

Respectfully abiding by Scottish law, we mature our whisky for at least 3 years in a variety of different casks, in all of Israel’s climate regions, without any type of climate control.

 

A UNIQUE BLEND OF CASKS FOR EXQUISITE SINGLE MALTS

Did you know that 70% of the whisky's characteristics comes from the casks it was matured in?

The casks we use to age our whisky play an essential part in whisky making. How essential? They are responsible to about 70% of the whisky’s characteristics. The size of the cask, its shape, the type of wood, the heat-treatment it went through, and most importantly its previous contents, determine the flavor, aroma and color of the whisky.

Our Cask Selection

We choose casks that ensure wide and exceptional spectrum of flavors. We import new oak casks, ex-bourbon and rye barrels from the USA, Jim Swan’s STR casks (developed especially for aging whisky in hot climates), rum casks from Jamaica, kosher sherry butts from Spain, old barrels from Islay, Scotland, that add peated notes, and 400 liters French Limousin oak casks that were used to mature Kosher Cognac from the Godet Distillery – we are always on the lookout unique barrels to mature our whisky.
On top of that, we obtain barrels from selected Israeli wineries, that add a sense of terroir to our single malt whisky. These casks, that were used in the production of red and white wine, port-style and unique pomegranate wine, add to the blend of tradition and innovation that guides us in every step.

COME VISIT US

The M&H Distillery tours will take you through our past, present, and future and give a comprehensive look at the magical process of whisky-making in Israel. A meeting point between craft and science. At our visitor center in Tel Aviv, you will walk into the production area, see the copper stills in action, smell the barley being brewed, feel the casks, and of course, have a drink and taste our variety of single-malt whiskies.

TOURS & WORKSHOPS

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PRIVATE EVENTS

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