Milk & Honey joined forces with the late Dr. Jim Swan, a world-renowned master distiller, who consulted with several leading distilleries in the world, including Milk & Honey. Jim guided Israel’s first whisky distillery throughout the setup process, formulating the recipe, specifying the equipment and selecting the raw materials.

Milk & Honey’s casks are selected after a meticulous screening process and with thought and planning for years ahead. The distillery sits in the heart of Tel Aviv – Israel’s cultural and culinary hub. The distillery’s first commercial Single Malt Whisky will be ready at the end of 2019.

The climate plays an important role in the characteristics of Milk & Honey whisky. High temperatures and humidity characterise the Israeli climate during most of the year, which allows Milk & Honey whisky to mature relatively quickly.  When a whisky is three to four years old, it feels far more mature and complex than its age. The overall climate in Israel sees four different climate zones, providing room to experiment from mountainous Safred to muggy Beit Shean, to the hills of Jerusalem to the Negev Desert and the Dead Sea.

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