Almost two years ago there was a big earthquake here. Well, not a real physical earthquake as you may think but for the local alcohol and whisky scene it was an earthquake of magnitude 9 – the tax scheme on alcohol changed and with it, the doors for larger base of whisky and single malt whisky drinkers got opened wide.
And just like mushrooms after the rain, new web shops selling single malts were born, whisky clubs were founded and whatddoyouknow – a few distilleries were founded as well! Some are already working and some are still in newborn steps, going forward carried on the dreams of their founders.
One of those distilleries is the Golan Heights Distillery. The distillery, sitting in the northern part of Israel (just like another forthcoming distillery) is not in a dream state anymore as it’s already half way to real production. There are stills, equipment, barley, fresh water from a nearby spring, casks from the nearby big wine producer and even some trial whisky already being aged in casks.
Nose: A mild surprise here as there’s barely any trace of smoke and the 100+ppm is not aggressive (reminds me the Octomore Discovery in that sense). The peat is earthy and very clean (comparing to other Ardbegs). There’re fruits and lots of mellow lemon cream. With some time in the glass the smoke get stronger but not by much. I tried adding water and the smoke intensified and the fruits notes are lovelier with nectarines and apricots. 
Nose: Peat, pines resin burning in bonfire, all quite restrained for an Ardbeg whisky (No, Blasda isn’t Ardbeg 😉 ). Coffee, mocha and vanilla. Yes, the promised notes are here on the nose. 
Nose: Starts with a wine impact but then the peat comes up. Peanuts snacks (Bamba snack for the locals here in Israel). The peat that rose stays on the front with an underground layer of sweet honey and vanilla. After a few minutes in the glass the peat recedes and there are notes of sultanas and grapes. 
Nose: Starting with a very restrained nose with almost no peat and smoke. sour unripe berries and the chalky. milky vanilla dessert. With water: peatier at first and then it becomes sweeter while keeping the chalky/sour notes. 
Nose: Very sweet, a cocktail of wine and sherry notes, candies bucket, lollipops, wine gum bears, sour snake candies, licorice, x-mas cake spices. 
Nose: Young at nose. at least at first, as it’s light with young maltiness and sweet peat. After it settled in the glass there are spices, pears and green apples, pastry dough but the peat profile is very bowmore-y. 
Nose: Rich nose! sweet fruity nose backed up by strong and solid yet no sharp edges Laphroaig peat with smoke, iodine and TCP. Giving it a minute or two in the glass the fruits get sharpened a bit and there’s also lemon and sugar coated stone fruits. Here comes the brine and salt. Overall it’s a very wet and soft yet recognizably Laphroaig.
Nose: Sweet peat and tropical fruits with strong papaya and banana notes. Sour unripe forest fruits, yellow plums and sour bitter oak. Slowly the peat smoke rises up with charcoal and touch of medicinal/iodine note but the sweetness fights back and the balance is between the sweet and peat is rolling back and forth. With water it’s sweeter, fruitier and almost flowering. 
Nose: Sweetness and peat with sweetness at first dominating the nose. Lemon and coconuts, a bit oily. With time there are ashes on the nose. With water it’s spicier and bring out a huge coconut concentration. 
Whisky Gospel 