Please don't drink whisky at 67% + abv! All you'll get is alcohol burn. It's like trying to listen to new HIFI speakers with the transport rapping still on. Cask strength whisky must be diluted but the advantage is that you control how much, according to your taste.

You little s-

110-115 proof non chill filtered is where it’s at

How long do you age that whiskey? When you lose that much liquid, do you pour casks together to reduce the amount of air space & evaporation over multiple years, or is the whiskey generally aged for one year or less?

Is it primarily the ABV that prevents aging? Say, a sealed bottle of 40% ABV hooch won't age or change, a bottle of 20% will? Or will 80 proof bourbon, mixed with an equal amount of pure water and resealed, remain unchanged for the foreseeable future?

This is very helpful thank you for your hard work. 😊

Where did it got the color?🤔

CHARED BARRELS ARE TOXIC.

Sorry didn't quite understand it.

"rounding tastes" what? What does that mean?

What's the track?

Free Palestine

You have to be more precise! I see these bartenders and they don’t have good ratios. Try again

Huge fan of M&H offerings. Where can I buy these in New York?

Great stuff !!!

These ARE Our Top 6 whiskies

just picked up the dead sea bottle, very excited to try. its my first israel bottle

100

I don't drink, haram

Cool video

45-60 is good for me :)

Puta piece of lightly toasted oak in the bottle, it will keep aging it

Alcohol well evaporate thus making it smoother and less punchy. It’s called bottle resting.

No thanks, it looks like garbage to be..

I’ve been drinking whisky for 45 years and I’m British that’s half Scottish and half English and I spent £90 on a bottle of your Dead Sea matured whisky and I’m sorry to say it was the most foul tasting bitter lickspittle I’ve ever had. Even our worst tasting single malt whisky is light years ahead of this. It’s like you’ve matured the whisky in a barrel that’s had bitterant in it before filling it. I’m never buying a bottle of whisky from this distillery ever again. In any case I found a use for my bottle of whisky as windscreen washer fluid to de-ice my car windscreen in the morning. Sorry guys but your product is not worth buying at any price.

תואר למטרה שיווקית בלבד. אל תטעו את הצרכן

טעתמי את השרי שלכם, הויסקי הכי טעים ואיכותי שטעמתי ביחד עם לגוולין 16

L'Chaim!

I totally love love love you all❤❤❤❤❤❤

Cool! I would like to try right now!

Cant wait to try

Great distillery !

Any idea when this will be available in New York?

this is featuring i my Whisky presentation next week!

Sorry guys, but this just calls for "Disco, Disco" (you don't mess with the Zohan)!!! Love it - but I also cannot take it too serious.

I got batch #2 bottle#1 pomegranate white cask. Didn't try this yet ;-)

I got APEX Pomegranate finished whiskey batch #2 bottle #1 ;-)

When should we expect to see this in the United States?

Not sure if this'll make an appearance, but looking forward to the the tasting in Haarlem (Netherlands) on the 18th!

Maravilloso proceso, habrá que tomarlo

Thanks for the information , I am following you progress guys , finger cross , you already getting there . I am going to make comperessing review of two of your expressions on my youtube channel ..

Congratulations guys! Well done.

Cocktails? I'll give you the recipe for the ultimate cocktail. Here goes. Take 30 ml of Milk and Honey Classic and pour it into a Glencairn glass. Add a few drops of water. Don't shake, don't stir, Give it a gentle swirl in the glass. Breath in the aromas. Drink. That's it. My opinion. Don't ever use single malts for cocktails. That's what blends are for. Nuff said!

I was actually pleasantly surprised when I tasted this for the first time. A lovely balance of those Ex-Bourbon casks and the STR wine casks. The taste is what I would describe as deliciously transparent, that is, that it portrays a flavour profile exactly as you would expect from this cask combination. I was particularly impressed with that combination of heavy dark red and light creamy yellow fruits, perfectly married together with a delightful and surprising silky oak dry spicy finish, slightly more tannic than what you would expect from typical predominantly Ex-Bourbon matured Single malt. However, I do have one criticism. At 1:32 "you say "So different, same age". And what exactly is the age? It doesn't help to tell me here in the comments section. It ought to be stated on the label, where it counts!!! Choosing to go the NAS statement route, relegates your whiskies to the cheap budget category of single malts like Auchentoshan American Oak, Tomatin Legacy, Glen Moray Classic, The Glenlivet Founders Reserve and other introductory low priced single malts. By not putting an age statement, you are only encouraging, nay forcing potential purchases to make comparisons between these NAS bottlings and yours. This, in my opinion, is a terrible mistake. Your product is so, so much more than this. Young Single Malts are actually all the rage now and very trendy. (Just see how popular the Ardbeg Wee Beatie is with its proud 5-Year-Old statement on it). Printing "3-Years Old" / "4 Year-Old" on the front implies a cool, highly sophisticated and understated self-confidence. It sends a message that you have belief in the intrinsic quality of your product and are not afraid to put it out at this age! Why? Because, even at this young age, it is ready to drink and those who try it will agree. Not putting an age statement on your label, shows the exact opposite, i.e., a lack of confidence. Also, consider Vintage statements where Distillation and Bottling Year are proudly stated on the bottom of the label. This also sends a very positive message of being a "craft" product, of exclusivity and collectability. Something which someone would be proud to serve to their friends, that has pride of place on their shelves. Your product is great. It's the marketing and an unspoken lack of confidence which is letting you down. Just my opinion.

Love it！

Shalom Aleichem and Shana Tova. I wrote to Tomer Goren some time ago, asking for information about these Kosher Sherry Casks, but received no reply. I sent him a gentle reminder a month later, but again, received no reply. Regarding the M&H Elements “Sherry”, not only did I find it very tasty stuff but I am indebted to you for producing this Kosher “Scotch” style Sherry finish single malt whisky, if only to show those Orthodox Jewish Whisky drinkers who continue to refuse to recognise the significant non-kosher sherry wine flavour influence in their GlenDronachs, Dalmores, Macallan, Glengoynes…..etc. I have now bought two bottles of the “Sherry” already and hopefully, Be’ezrat Hashem, will get around to writing a review on my Kosher Whisky blog soon. As you say, it is very well balanced (due to excellent cask management in my opinion) and certainly isn’t a sherry bomb. Nonetheless, the sherry flavours are very apparent. As opposed to wine or sweet port, sherry has quite a fruit-sour yeast note to it (particularly with Fino, due to the yeast process), and this comes out in your whisky. This is a positive flavour note, in my opinion. I have tried the Classic Element expression as well and found it rich (with a lovely mouth feel), and full of typical Ex-Bourbon flavours with vanilla creams, sugar crystallised coconut, yellow apples and milk caramel fudge pastries. Again, very well balanced and highly approachable. (Some reviewers speak about a spirit harshness. I simply don’t understand this. These expressions are very well mannered, perhaps slighty too polite and gentile?). My only slight criticism of the whole Elements series is that I get the sense that you are trying too hard to reproduce a carbon copy of Scotch Single Malt, but in Israel. You mention (rather than Israeli culture) that the distillery has a Tel Aviv cultural vibe. You do know that the major criticism we Yerulshalmim have of you Tel Avivians, is that you are always trying to mimic all the great cities of the world and ignore your historical Jewish routes in Eretz Yisrael. (Don't take this comment too seriously achi !). This is why I am really intrigued by this Apex series and particularly your experimentation with Rimonim (pomegranates) Wine casks. Now, this really is unique and very Israeli. Indeed, casks whose previous contents was Rimonim wine would seem the perfect agent for maturing whisky. Its heavy, fruity, syrupy sweet character should really combine well with the distilled malted barley spirit to produce something delicious but quite unique. Now I noted your comment about sticking as closely as possible to the Scotch Whisky Association guidelines and I applaud this. However, one of the advantages of producing whisky in Israel, (as well as not having a spirit safe) is that you don’t have to be tied down to some ridiculous restrictions, like not being allowed to state the volume percentage of cask types used in the vatting before bottling. (Both Compass Box and Bruichladdich fell afoul of this clearly corrupt rule). Moreover, I am sure that it has not escaped your attention that the latest 2019 SWA regulations excludes casks that have been used to mature any type of spirits produced from stone fruits, or those in which fruit, flavouring or sweetening have been added after fermentation or distillation. As such, Tequila barrels are permitted, but cherry brandy barrels are not. Now, Rimonim (Pomegranates) are technically members of Punica Granatum berry family, (with a bracha of HaEitz), not stone fruit, so one could make an argument that they ought to be allowed. However, I am sure you are aware that Glen Moray's Doctor Kirstie McCallum's excellent Apple Cider Cask Project was banned due to its use of non-traditional Casks. When it comes to the SWA, their tune, (taken straight from the musical “Fiddler On the Roof”) is always “Tradition ! Tradition!”. If any Scottish distillery tried this, I doubt whether they would get away with it. You go for it! I am very much looking forward to tasting the results.

What happened to the kosher sherry after you were done with it? Do you know if the bodegas is selling it with a hechsher? I've only seen kosher fino, not PX or oloroso, would love to get some.