Tomer Goren

The Climb

Running 2 bars at 21 put Tomer Goren into the practical end of the trade early: service pace, room control, stock decisions, and the daily repetition that teaches what people actually order. That bar floor experience became the base for a deeper focus on alcohol, with whisky emerging as the category that would carry him from operator to distiller. At Milk & Honey Distillery, he now works in a role built on those earlier lessons, where production asks for patience, precision, and close attention to process.

Today

At Milk & Honey Distillery, head distilling is the point where Goren’s bar background and production work meet. The move from hospitality into distillation shifts the attention from pouring and pacing to aroma, texture, timing, and the slow conversion of spirit, but the underlying discipline remains the same: know the product, repeat the work, and keep refining the result. His own account places that refinement across more than one setting, with home distilling, travel to Scotland, and training in some of Scotland’s distilleries all part of the same ongoing practice. “When I was 21 years old, I owned 2 bars and that’s how I got involved in the alcohol industry and whisky in particular.” The line is plain about the path: ownership first, then category focus, then distilling. It marks whisky not as a side interest, but as the thread that tied the early bar years to the work that followed.

Signature

Tomer's signature wines include M&H Classic, Dead Sea, Port Ellen, and Apex STR. Listed together, they show the range attached to his name and the labels through which his work is recognized.

In Their Words “Since then I’m distilling also at home, travelled a lot to Scotland and trained in some of Scotland’s distilleries.” “When I was 21 years old, I owned 2 bars and that’s how I got involved in the alcohol industry and whisky in particular.”

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