The Land Of Milk, Honey And Now Whisky
Hot climate matured whisky is making its mark.
Today, whisky is global. With new and varied environs enabling innovative distillers to discover heightened and layered flavour profiles without the traditional restrictions of a time-intensive scotch whisky process.
Over the past decade, there’s been a growing list of hot climate distilleries emerging across Australia, India, Taiwan – and recently Israel, the land of milk and honey.
While the Middle East might not be your first thought for whisky, Tel-Aviv’s M&H (that’s Milk and Honey) single malt makes its debut as a no age stamp whisky matured in ex-bourbon casks and red wine STR (shaved, toasted and re-charred) casks.
As a young distillery, founded in 2012, the bottling is no more than four years old and while sweet on the nose with a light bodied palate – one wonders the potential a 10-year-old bottling could present.
Pale straw colouring hints as to what is expected – much like an American bourbon, you’re met with sweet honey, citrus peel and green apple. Beyond the nose, a low viscosity, dry mouthfeel is immediately noticeable. Although pepper and honey hero the flavour profile, there’s a soft fruity impression that pulls through alongside a low, oaky finish.
With new worlds approaching whisky, a lot can be said about the liquors global influence. M&H propose a promising future for the old-world drink, one carved from the unique challenges of creating a Middle Eastern whisky wave.
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