I dedicate this week's section to Alona and David Tzibal, the owners of the "Golani" distillery, which was established in 2014.
I met them when we signed up for a tasting tour at the distillery.
They are fascinating people, but unfortunately right now their business is hurt because of the sensitive security situation in the north.
After meeting and falling in love they lived in Canada, then immigrated to Israel, settled in Katsrin and opened their own whiskey distillery - "Golani".
They are currently taking care of their son, who is in rehabilitation after being hit by an anti-tank missile. Alona also takes care of the professionals who work with "Nova" survivors in the "Secret Forest" in Cyprus.
Alona and David.
They immigrated from Canada, photo: Assaf Karla
Their whiskey is single malt.
Beyond the fact that it is very tasty and of high quality, it is a Zionist whiskey, blue-white.
The oak barrels in which the whiskey ages come from an Israeli winery, which expresses Alona and David's desire to emphasize locality.
In traditional medicine you can find a variety of evidence that moderate consumption of whiskey was a medicinal tool for calming and improving the mood.
So even if you are not a die-hard whiskey fan - "Golani" is definitely worth checking out and tasting.
the liqueur
Starts with a glass of whiskey, photo: Assaf Carla
Entrecote on the bone in whiskey
(a recipe with a bit of work, but worth it)
the fan
Covered with panko, photo: Assaf Carla
the ingredients:
√ 1 piece of entrecote with bones - ask the butcher to expose the ribs for you (it is important to clean the exposed bones well, so that the remains do not burn in the oven)
√ 1/2 cup natural maple
√ 1 glass of "Golani" whiskey
√ Coarse salt
√ Ground black pepper
√ 1 beaten egg
√ 2 cups of flour
√ 1 panko bag
√ 100 grams of chopped pistachios
√ 1 handful of chopped parsley
√ Grated peel from 1 lemon
√ 1 teaspoon of salt
the ribs
Cleaned well, photo: Assaf Karla
Preparation:
1. Mix together the whiskey and maple and spread the chunk well.
2. Wrap in baking paper and foil, put in the fridge and soak for 24 hours, to get softness and deep flavor.
3. After soaking, slice the steak into thick slices according to the location of the ribs, and sprinkle the slices with coarse salt and black pepper.
4. Mix all the coating ingredients.
5. Dip each slice of meat in flour, then in egg, and finally cover with coating (like schnitzel).
6. Fry the slices in a pan with oil at a relatively low temperature, each side for 5 minutes.
Be careful not to burn the coating.
7. After frying, transfer to the oven for 10 minutes at 220 degrees.
8. After baking, wait until all the meat juices are absorbed (about 2 minutes), then slice and serve.
Liqueur whiskey and dried fruit
Making the liqueur, photo: Assaf Carla
the ingredients:
√ "Golani" whiskey (the amount - according to the size of the vessel)
√ 8-12 prunes
√ 2 vanilla sticks
√ 5 cinnamon sticks
√ 1 handful of wood chips/barks (optional)
√ Alcohol for drinking
Preparation:
1. Boil the wood chips or bark in water to clean them.
2. Put the peels or shavings, plums, vanilla, cinnamon and whiskey into a jar or other container that can be closed.
3. If there is room left in the vessel - fill it with drinking alcohol up to the brim.
4. Close and leave for at least ten days.
The vessel must be shaken occasionally.
After ten days drink and enjoy.
So how do you drink whiskey?
Drink as you like.
The whiskey of the Golani distillery, photo: Assaf Karla
The correct answer is: as you like.
You can drink it clean, in a glass.
Some add a little water to it, to soften the alcohol a little.
Some people like their whiskey cold, but instead of adding a few regular ice cubes to it - it is customary to use one large ice cube, so that it melts slowly, cool the whiskey and add water to it.
As mentioned - it all depends on personal taste.
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