M&H APEX Terroir Series: Four Climates, One Bold Vision

A Landmark Exploration of Whisky Maturation Through Terroir

Tel Aviv’s M&H Distillery has launched a bold new chapter in whisky innovation with the release of the APEX Terroir Series — a limited edition of four single malts matured in four dramatically different climate zones across Israel. From 351 meters below sea level at the Dead Sea to the cool heights of the Jerusalem Mountains, this pioneering project, developed under the guidance of the late Dr. Jim Swan, reveals how terroir and climate uniquely shape the flavor and character of whisky.

Packaging and Presentation: Nature-Inspired Precision

Each of the four expressions is housed in sleek packaging that reflects its distinct maturation environment. With topographical detailing and region-specific color accents, the bottles are a visual tribute to Israel’s diverse geography, enhancing the storytelling behind every pour.

Maturation & Flavor: Climate-Driven Complexity

The series includes four unique expressions:

• Dead Sea (57.4%) – A whisky matured at the lowest point on Earth, delivering rich minerality and spice, intensified by extreme heat and dry air.
• Jerusalem Mountains (55.4%) – Gently matured in pine forests at 576m altitude, offering crisp, herbal freshness and clarity.
• Negev Desert (54.2%) – Exposed to wild diurnal temperature shifts, this dram is fruit-forward and dry, shaped by dynamic cask breathing.
• Sea of Galilee (56.2%) – Matured in a hot, humid basin, with Marc cask influence producing a bold, spicy sweetness and rich warmth.

A Milestone in Climate-Inspired Whisky

Available now through Kammer-Kirsch in Germany and other key European markets, the APEX Terroir Series is more than a whisky release — it is a scientific and sensory journey through climate, elevation, and innovation. Priced between €100–€120, these single malts redefine what it means to taste a place in every sip. For collectors, connoisseurs, and curious drinkers alike, this series is a must-experience exploration of climate-influenced maturation and the future of terroir-driven whisky.