Sukkot is known as the Jewish festival most focused on happiness. Zman Simhateinu, the unofficial tagline of the Sukkot holiday, literally translates as “the time of our happiness.” During the week of Sukkot, we also have the lesser known Simhat Beit HaSho’evah celebrations, which stem from the excitement surrounding our ancient Temple water libation ceremony when even the priests would dance with joy.
So is there a better way to get into the Sukkot happiness zone than with fine kosher smoked meats and boutique Land of Israel distilled whisky? Maybe. But we doubt it.
Milk & Honey, located in an industrial section of Yafo in Tel Aviv, is Israel’s first whisky distillery. The distillery was established in 2013 by Gal and Lital Kalkshtein, who then joined forces with Dr. Jim Swan, a world-renowned master distiller. Milk & Honey uses traditional craft distilling while keeping a focus on being as environmentally responsible and innovative as they can. The distillery is working to make a true whisky without cutting corners akin to other hot climate distilleries around the globe such as in India and Taiwan.
As a fully functioning modern distillery, Milk & Honey also distills New Make, an unaged single malt; Levantine Gin with notes of juniper berries, lemon and hyssop; a Roots herbal, and four editions in its Cask Series of young single malts, all of which will be on the menu this Sukkot
Just as Milk & Honey is looking to expand what drinking culture means in Israel, the team at Israel BBQ has a parallel culinary mission.
After a recent successful July 4 street party BBQ hosted at Tel Aviv’s Dancing Camel Brewery, Israel BBQ (www.IsraelBBQ.com) will be displaying its prowess this Sukkot in smoking meats, specifically Texas-style brisket. This won’t be your typical Israeli charcoal grilling al ha’eish — “on-the-fire.” American Olim Eytan White, Ben Sack and Rachel Schonwald are looking to broaden the scope of what BBQ means in Israel by bringing the diversity of American BBQ culture to the Holy Land.
Husband and wife team Schonwald and Sack hail from Oklahoma and Texas, respectively. “We are honored to be taking Israelis on a food tour of the American South. Bringing them spice-rubbed smoked brisket cooked low and slow over smoldering wood chips may just have to become a new Sukkot tradition.” Co-founder Eytan White, who immigrated from New York as a lone soldier, quipped, “Kosher and BBQ are the perfect match, no pork needed. After all, this is Sukkot and it isn’t pronounced ‘Hog Same’ach.’”
Sukkot, smoky whisky tastings, and all-you-can-eat smokier meats, all under one roof. Get excited and get your tickets here.