Last week, our Jersey club welcomed Milk and Honey Distillery. This was a visit we’d eagerly anticipated. We first tasted Milk and Honey’s expressions in our second-ever club meeting two years ago—back when we were just “kids,” meeting with the U.S. importer. A year ago, I even led a workshop after a detailed training session with Tomer, showcasing over eight expressions.
The evening was surreal. The original event sold out in just 20 minutes, and demand was so high that we added another event. In the end, we hosted three back-to-back evenings across two locations in Jersey, welcoming 75 people and washing up 450 glasses—quite the experience! But the standout for me was the impressive presence of women—over 50% attendance the first night, and about 40% for the other two. Women and cask strength, we’re here to stay!
We tasted some of our club’s favorites: Dead Sea, Sherry, Classic, and Red Wine. Personally, I have a special love for the red wine cask. It may not be as popular, but I’m drawn to it all the same. Interestingly, in nearly every tasting I’ve attended featuring the red wine cask, around 30% of the group has detected a hint of smoke—even though it’s not a smoky cask at all.
The two standout tastings of the evening were the Mezcal cask and the Fino cask. It was amazing to see the audience’s split reaction—50/50! I’m a fan of the Fino casks; they’re less sweet than Oloroso or PX and have this delicate touch, even a hint of savoriness. This bottle was my favorite. You can tell the cask is a bit older than Milk and Honey’s average, edging closer to five years. It’s 55.3%, aged in ex-bourbon, then finished in a Pinot cask.
I was surprised to find I preferred the Fino over the Mezcal. I’d expected more smokiness from the Mezcal, which did show up faintly when I added just a drop (literally) of water. The Mezcal had a powerful presence, which is why it surprised me that I favored the Fino Cask, given that I usually lean toward bold flavors—especially smoke. The Mezcal expression is around 4.5 years old, with 1.5 years in the Mezcal cask after three years in ex-bourbon, clocking in at 56.7%. Generally, the U.S. market really gravitates toward the strong finishes of the APEX line, like those aged in pomegranate wine or cognac. And with this platform, I’d like to nudge Tomer, Tal, and Gal to bring back that APEX Cognac. Ah, where is that Cognac with its plums, the depth, the perfect sweetness, and that perfect level of alcohol? It’s been too long since we’ve seen it.
I must also note how much the distillery has grown. The Classic expression, which was somewhat divisive a year or two ago, has really matured, and the added depth is unmistakable. Everywhere we previously sensed a youthful, bold spirit, we now find depth, softness, and complexity.
And one final note on Dave, the Brand Ambassador who led all three evenings. Over the past two years, I’ve learned that even with an amazing spirit, a dry ambassador who’s unsure of what they’re saying can dull an event’s excitement. But when someone knowledgeable and engaging creates a dialogue, it elevates the experience, creating ripples that resonate afterward.
Special thanks to Tal Chotiner for making this happen! We’re already looking forward to round two in 2025.