The Apex Terroir Series

Welcome to ‘Behind the Bottle’, where we look into the various projects and assorted happenings that we get up to at M&H. This week we’re exploring the process behind our exciting new Apex range of small batch whiskies: Terroir. 

You’ve heard of Terroir before, presumably in conjunction with wine. Some snarky sommelier will breathe deeply of a crisp Chablis and drone on and on about how you can really feel the Terroir oozing from the glass. So what on earth does this mean and how can a wine term relate to whisky?

In wine’s case, terroir refers to how the climate, soil, bioculture, and even physical geography of a vineyard reflect in the flavor of the wine made from that vineyard. Terroir in single malt whisky, however, was pioneered by our esteemed colleagues at the Waterford distillery in Ireland. There they engaged with the malt itself, fascinatingly analysing the differences in flavor from field to field. We went with a different approach. 

When we first began our distillery almost a decade ago it was our mentor, the late great Dr Jim Swan, who called Israel a “playground for maturation”. He was referring to the diverse variety of climate zones and extreme geography that dot the country, from such extremes as the Dead Sea to the calm of the Jerusalem hills. You see, the cask influence on whisky during maturation is affected by many factors like climate, temperature, humidity, and altitude. It’s these factors that combine to form what we call ‘Whisky Terroir’, an expression of how a cask’s location shapes the flavor of the whisky within during the maturation process. 

We here at M&H are famed for our hot climate maturation, something that is often cited as our greatest whisky making tool. So isn’t the natural conclusion of our love affair with Israel’s terroir to sample what the entire country has to offer our casks? It wasn’t long before we strategically placed four warehouses around Israel in order to sample the full range of the country’s terroir. 

Introducing the Apex Terroir: A range of whiskies from our non-Tel Aviv warehouses all made from a base 90% blend of ex-bourbon casks to highlight the distinct effect that each region’s terroir has on the whisky. On May 14th we held a launch event at our distillery, where we were glad to show off this innovative new series to thunderous applause. Now let’s meet the range, shall we?

Dead Sea

The climate at the Dead Sea, the lowest location on dry land, is far less welcoming than the postcards suggest. The brutal heat and unmatched air pressure were just begging to have whisky matured there. These conditions practically squeeze flavour from our casks, resulting in an intense dram that clearly reflects the climatic terroir the whisky endured. 

Full of minerality and spice as well as a well rounded sweetness, this is a unique insight into the most extreme exploration of whisky terroir ever attempted

Yearly Angels Share: 25% Altitude: -351m  Humidity: 30-45%  Temperatures: 10°C – 51°C.

Jerusalem Mountains

We specifically chose to age whisky in the pine forests of the Jerusalem mountains to exploit the high elevation and chill temperatures so seldom found in Israel. This climate provides a slower and more gentle maturation than our whisky is accustomed to, ensuring that the resulting whisky is light and fresh, with a green natural flavour that reflects its terroir. 

Yearly Angels Share: 7% Altitude: 576m  Humidity: 55-90%  Temperatures:  6°C – 29°C

Sea of Galilee

The Sea of Galilee is a complex place, both humid from the inland sea and hot from the Middle Eastern sun. We mature our casks at the low point where the Sea of Galilee meets the Jordan River, where high humidity draws alcohol from the casks, while the high temperatures greedily drink the water content. These duelling influences manifest as warm market spice that keep pace with sticky and exotic date syrup, forming a regional taste that matches the whisky’s terroir. 

Yearly Angels Share: 16% Altitude: -154m  Humidity: 40-75%  Temperatures: 11°C – 38°C

Negev

The hot and arid desert days of the Negev are cut by the chilly nights of the Arad hills. The casks matured there expand and contract with the temperature changes, and when combined with gentle maturation at high altitude, this daily process results in a uniquely delicate but flavourful whisky. So different from the other regions with its clear fruity character that’s still dry as the desert.

Yearly Angels Share: 15% Altitude: 563m  Humidity: 35-90%  Temperatures: 2°C – 40°C

Thank you for joining us on our quest into this new frontier of whisky. We hope you enjoy the drams as much as we enjoyed making them. L’chaim!