Israel perhaps isn’t the first country that springs to mind when you think of whisky production, but scratch the surface and you’ll find that some fantastic Israeli distilleries have cropped up in recent years.
Similarly to the ever-popular Indian whisky, the temperatures and humidity of Israel’s climate mean that the distilling process of Israeli whisky is accelerated, a factor which affects both ABV and flavours. From the Tel Aviv whisky of the Milk & Honey brand to the coastal blends of Golan Heights Distillery, each has its own unique character profile.
With a relatively short maturing period of three years and carefully selected casks, the temperatures and types of wood used all contribute towards the rich and unique flavours of whisky from Israel.
