"A young single malt spirit which isn't quite old enough to be called whisky yet from Milk & Honey Distillery in Tel Aviv. This spirit has been matured in three types of casks: ex-red wine, bourbon and casks that were previously used to hold a smoky Islay whisky, all leading towards a tasty and complex flavour profile."
Sounds like bullshit to me. Why can't they give it a few years to file off the rough edges?
Yeah, costs, and a lowered expectation of the home market. I note the same ethic in their other brews. It may be good, but it won't compete internationally with the real thing.