M&H Distillery

M&H uses a conventional malt base and copper-pot double distillation but adapts fermentation and maturation to Israel's hot climate. A 60-72 hour fermentation and relatively narrow spirit cut create a sweet, grassy, medium-bodied new make, while the absence of climate control subjects casks to intense regional temperature and humidity differences. The resulting house character is cask-active and concentrated, with maturation location functioning as a major production variable.

M&H is built around the idea that climate itself can become part of whisky production. The spirit is made with familiar malt-whisky tools—malted barley, 60-72 hour fermentation and copper pot stills—but its casks mature across dramatically different Israeli environments, from Tel Aviv to the Dead Sea. For the customer, that makes M&H a particularly clear demonstration of how heat and humidity can reshape extraction, evaporation and maturation speed.