Our Drinks

For a whiskey to be considered Bourbon, its mash – the mixture of grains from which the product is distilled – must contain at least 51% corn. The rest of the mash is usually filled out with rye or wheat, and malted barley. This mash must also be distilled at no higher than 160 proof and put into a barrel at no higher than 125 proof. No additives must be added to the mash as well. Additionally, the distilled Bourbon must be aged in new charred oak barrels.

Rye whiskey is made from at least 51% rye grain, plus other grains like corn, malted barley, and/or wheat. Aged in new charred-oak barrels. Additionally, it must be bottled at a minimum of 40% ABV or 80 proof.

World whiskies are made with unique local spins on aging and barrel choices, resulting in diverse flavors. Get ready to taste a whole new world of whisky.

Canadian whisky must be aged for 3 years in Canada from a mash bill recipe of grains and contain at least 40 percent ABV.

New Zealand whiskies are very young and show great promise in the world market. Typically NZ whiskies hold banana, toffee, and fruity sweetness on the pallet.

Tasmanian whisky has become synonymous with good quality and innovation in the global whisky scene.

Irish whiskey is whiskey made on the island of Ireland. The word 'whiskey' (or whisky) comes from the Irish 'uisce beatha', meaning water of life.

Islay is best known for its distinctively smoky, peaty style of single malt whisky.

Broadly speaking, Speyside whiskies can be classified as falling into one of two camps. At one end of the spectrum there are the light, grassy, ‘lunchtime whiskies’ such as Glenlivet; at the other end lie the rich, sweet, sherried qualities of Glenrothes and Macallan. Glenfiddich, Glenlivet and Macallan make up one-third of the entire single malt market. Glenfiddich is the world's best-selling single malt.

For most people, their first encounter with Scotch whisky involves a blend – but then about 90% of the market is made up of products which combine malt and grain spirit. Blended Scotch is the beating heart of the industry.

Once a whisky boom town of 34 distilleries famed for their smoky, oily character, Campbeltown is quieter now, with only three producers – and one of those only resurrected in 2004. Nonetheless, there are a number of styles here, including peaty whiskies which are a reminder of Campbeltown’s illustrious past.

The highlands is the largest geographical area in the scotch whisky classification. To call Highland single malts diverse is an understatement: stretching from the Glasgow commuter belt to the Pentland Firth and from the fertile east coast to the rugged west, this vast area boasts a rich variety of distillery styles. From light and grassy to heavily sherried – these are whiskies that refuse to be pigeonholed.

The Islands classification of single malt whiskies is a category of convenience, since these distilleries officially fall under the Highland denomination. They’re also the most scattered collection of distillery locations.

“young”, blanco tequilas blended with aged tequilas

Smoky, rich flavor from cooking the pina in underground ovens

aged for at least one year, but not more than three

barrel-aged for at least three years (in barrels not to exceed 600 liters)

“drink of the gods”

The two most obvious factors shaping the history of Canadian whisky are Prohibition and rye.

Bourbon is whiskey but not at all whiskey is bourbon.

The history of Belgian whisky is quite young, with the first distilleries starting production in the late 20th and early 21st centuries. Belgium's distillers have been able to innovate with fewer restrictions, often employing local ingredients and experimenting with various ageing processes to develop their distinctive styles.

Explore the delicate and complex world of Japanese whisky, featuring brands like Hibiki, Yamazaki, and Nikka. Known for their smooth texture, refined balance, and innovative production techniques, these whiskies deliver a unique drinking experience.

Whisky has been distilled in Wales since the Middle Ages, but production died out in the late nineteenth century. In the 1990s the practice was revived, resulting in the establishment of Wales's first distillery in over one hundred years.

From the beginning, the M&H Distillery was founded with a commitment to the highest international standards of quality, and respect for the centuries-old traditions of whisky making. Located in one of Tel Aviv’s up and coming neighborhoods, M&H is a part of the city’s fabric, among entrepreneurs and innovators, makers, and artisans.

BLANCO, SILVER, PLATA - bright, colorless, and unaged

“Rested” - aged in oak barrels for 2 months and no more than one year

aged for at least one year, but not more than three

barrel-aged for at least three years (in barrels not to exceed 600 liters)

smoky, rich flavor from cooking the pina in underground ovens

an aged tequila, charcoal filtered or redistilled to remove the color

“Pink” - aged in red-wine casks

"My relationship to whiskey is on the rocks."

"It's beginning to look a lot like cocktails."

"You could call me old-fashioned but that's a whiskey proposition."

1 1/2oz. pour • Fresh fruit infused spirits • Create a lemonade cocktail with any infusion flavor [$10.00]

Refreshing and non-alcoholic

SERVED 11AM - 3PM EVERY SUNDAY • $20 Mimosa Madness! 1/2 PRICE carafes, bubbly brunch feature (11 AM - 1 PM ONLY)

** Indicates by the glass