Holly Molly: A local vermouth that you must know

The few words that can express the joy that aroused us to taste the endearing products of the local distillery in front of me - three types of vermouth, honey wine, bitter aperitif and a "bitters" kit for seasoning cocktails.

Unusual quality that reveals true excellence

Avi Efrati

19/01/2022

Wednesday, 19 January, 2022, 09:56 Updated: 11:37

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MOLY (Photo: PR)

Eyal Drori studied viticulture and winemaking in Piedmont, Italy. He has worked as a winemaker at a number of local wineries and recently joined Agur Winery as a main winemaker. From Piedmont he brought with him Drori Love Lormot. Perceived by the general public as a kind of light aperitif, Vermouth is actually a fortified wine based, in addition to grapes, also on plants and herbs (including species of wormwood). In his distillery, which is located in the Sorek winery, various types of alcohol. Later the distillery was officially launched, in partnership with the alcoholic Gal Arazi, under the name "Moly - Intoxicating Drinks".

The few words that can express the joy that arouses the taste of Molly's endearing products: three types of vermouth (very dry, white and red), honey wine (always), a seasonal bitter aperitif and a "bitters" kit for seasoning cocktails.

The second thread that characterizes vermouths and bitter aperitifs is the aromaticity, a derivative of plants and herbs.

Bormot The presence of species of wormwood plants that provide the very specific character of the favorite drink.

But Molly's drinks are no longer botanicals.

Their uniqueness lies in their locality.

And so, each of the drinks sets off from the familiar classics and builds for it an Israeli interpretation, based on flowers and herbs from here.

The dried hormone gets a touch of Louisa, lime, geranium and sheba as well as Persian lemon and olive leaves soaked in alcohol.

White Burmese has desert flowers and citrus;

Red bean silane and plenty of hot spices and in the spring bitter almost all the ingredients of the khawaij mixture.

In fact, the drinks all have disassembly and reassembly with a clear local color of classics from Italy as well as from France (the bitter aperitif).

All the products have an extraordinary quality that reveals true excellence: a deep knowledge of tradition, a worldview and a blessed agenda, refinement and insane attention to cleanliness and plenty of nuances. It is in the power of each of the products to create a local category on its own. Your dry martini cocktail will get a different color with the dry hormone and so will the Negroni, with the "Russo". Hormid is a perfect winter drink, with charming complexity and gloom and the bitter aperitif is simply a drink that is instantly addictive.

I also sampled the "Gopers" kit in front of me - six "Bitter's" vials for homemade cocktails. Anyone who makes cocktails at home knows the value of the extra round that a few drops of bitters add to quite a few cocktails. Until today, only imported Bitter's (or Angostura) kits could be purchased. Molly's ones clearly bring out the local touch. I tried a few of them with some homemade mixes and shakes and also the local aromatic range is noticeable in them.

You can not go wrong with a quality small distillery, one that is based on "kraft", as opposed to mass production.

Such, for example, are the excellent products of another local distillery, a little older: the "Julius" of the usual Yuval (Job).

And so, when sipping Molly's Vermouth versus Vermouth imported from the big and good Italian corporations, the uniqueness, character and also the refinement and excellence are noticeable.

He is clearly different from them.

The same goes for all the other Molly drinks.

Small manufacturers can not, as is well known, sell cheaply.

The value for money clause was therefore omitted from this section.

But these are products that most of them are really charming.

I wish they could stick a deep stake in the local soil.

The products of "Molly Intoxicating Drinks" can be found in "Mano Vino", Shifra, Cafe Asif, the Brothers Grocery, 100% IL and through their Instagram page.

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Dry vermouth from Molly (Photo: Ofek Anchor)

Moly, Dry Vermouth

Without a few words about astringency it is impossible: a

dry vermouth based on wine from sticky grapes.

To the three classic types of wormwood required in bermot - Roman, common and absentium - was added wormwood (Sheba).

Four types of herbs (louise, lemongrass, geranium and ash), citrus fruits (lemon, lime and Persian lemon) as well as olive leaves soaked in alcohol.

Slightly pale golden color 17% alcohol by volume.

24 grams per liter of residual sugar.

118 shekels (500 ml).

Cold, clean or with ice. Perfect for a martini cocktail (with gin) or dry martini (only a few drops of vermouth as an addition to gin).

In the local version of Molly Lormot dry very lemony is present alongside bergamot.

You can feel the touch of the local herbs well.

It can be felt well in kraft work compared to any known industrial dry vermouth (cinnamon or pratt oil for example).

It is very clean, sharp, precise, very dry, with a hint of oily and refined oiliness and is really excellent.

the pretty complementary local complementary product to Dry Martini.

Vermouth Bianco from Molly (Photo: Ofek Anchor)

Moly, White Vermouth (Bianco)

Without a few words about astringency it is impossible:

based on white wine from Alexandrian Muscat grapes (80%) and Sauvignon Blanc (20%). A line of desert flowers (fragrant star, celandine flea), chamomile from the Judean mountains were added to the line; Spices (silk, tonka); Citrus fruits (oranges and tangerines) and desert wormwood. Slightly amber golden color. 16% alcohol by volume. 135 grams of residual sugar per liter.

NIS 118 (500 ml).

Cold, clean or with ice. You can add a little quality tonic water or soda, if you want a drier drink. An orange slice will add a pleasant citrus twist.

The white European hormone was disassembled and reassembled With local characteristics: flowers, herbs and citrus. It is a sweeter drink than its predecessor in its definition, but the bitterness of the various worms in it balances the degree of sweetness and acid well. A classic European white vermouth is noticeable in its florality

"Bianco" but a little different.

Vermouth Russo from Molly (Photo: Ofek Anchor)

Moly, Red Vermouth (Rosso)

Without a few words about astringency it is impossible:

based on nutmeg, sesame, black cardamom, silk, orange peel and wormwood. Cinnamon, allspice. Thyme. Orange color tends to brown. 16.5%. 110 grams of residual sugar per liter.

NIS 126 (500 ml).

Cold, clean or with ice. Soda can be combined. Excellent as part of a Negroni cocktail (with campari and gin, in equal proportions).

Conditon was an ancient local wine and the current Hormuth is a type Of tribute to him. In its flavors the silane is very prominent and next to it an abundance of "hot" spices. And Campari Langroni produces a cocktail with a completely different color and style, with their own, local charm.In

"Russo" Langroni,Maid in Israel.

Vermid from Molly (Photo: Ofek Anchor)

Moly, Vermid

Without a few words about astringency it is impossible:

honey wine (always) based on three different types of honey from the Gilboa Mountains (honey from avocado flowers, jujube flowers and wildflowers) and other raw materials collected in the Judean Desert (common wormwood and chamomile), Ramat Hanegev (wilderness flea , Desert lavender and Sabers flowers) and the prairie (Anat Yehuda, fragrant star and gallstone flea).

Honey golden color.

17% alcohol by volume.

110 grams of residual sugar per liter.

139 shekels (500 ml).

Clean, at room temperature, or with a little tonic.

You can not mistake the honey scents when you sniff this persistence.

The bitterness of the wormwood meets the honey richness to create a complex taste profile, one that develops as the drink is rolled on the palate.

Which has a degree of enigmatism and gloom.

The name "Vermid" is a combination of Vermouth and Tamid.

There is no Vermouth here but there are species that answer the typical Vermouth, which provide, along with the rest of the raw materials collected, an abundance of complexity.

A stunning product that is all about uniqueness.

the ultimate local winter drink.

Moly Bitter Spring Aperitif (Photo: Ofek Anchor)

Moly Bitter Spring Aperitif

Without a few words about astringency it is impossible:

an aperitif based on herbal extract (from the desert: a flea, a fragrant star, a desert wormwood), citrus peels (tangerine, pomelo, orange, lemon, red and yellow grapefruit), spices (ginger, fenugreek , Black and white pepper, green cardamom, rhubarb root). The root of the jensiang flower. Golden golden orange color. 20% alcohol by volume. 90 grams of residual sugar per liter.

175 shekels (700 ml).

Cold, clean or with ice. You can add a little soda or tonic.

It's hard not to fall under the spell of this bitter aperitif.

The poet's intention was to refer to the French drinks, aromatic and light and soft compared to the Italian, more alcoholic counterparts.

The reference is clear but the basis, of course, is local: the complex juice of the citrus peels, the multi-presence spices (there are here almost all the components of the khawiyag), the dominant bitterness of the desert wormwood.

This is a very balanced drink, very aromatic and n-h-d-r!

It has so much precision and richness of nuances that there is no real reason to dilute it with anything.

At most ice and most preferably completely clean (and cold).

a celebration of nuances and aromatic complexity in a charming aperitif bitter.

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