1. Our Mahia has been touted as one of the top 10 brandy’s added to top shelves in 2017 according to distillery.com, and this accomplishment is largely due to the ingredients David Nahmias uses in the distillation process. David chooses the finest California White Figs for his Mahia, and uses almost 6 pounds of them to make just one bottle of Mahia. David starts by crushing the figs in an industrial crusher. Adding water during the process allows the first crush to be pumped back through the crusher turning converting the whole figs into a fine pulp or ‘mash’.
  2. Once the figs are crushed, and added to one of our 1000 liter fermentation tanks, Master Distiller David Nahmias adds a measured amount of yeast to the tank. The tank is sealed, and an airlock added allowing gases to escape, but keep air out. The fermentation process lasts approximately 2 weeks.
  3. Distillation is the process of separating the components or substances from a liquid mixture by selective boiling and condensation. Distillation dates back to ancient Egypt and India, in the 1st century. Master Distiller David Nahmias has spent a lifetime perfecting the ancient art of Mahia distillation, learned from his mother, and her mother, and so on, for 7 generations. The process of extracting the alcohol while maintaining the ‘essence’ and soul of the fig is and art and a science. David uses his custom made German still to produce a clean, flavorful spirit worthy of sitting on shelves with the finest brandies in the world.
  4. Although many distilleries filter their spirit to ‘smooth’ out the flavor profile using charcoal or other activated substances, David Nahmias only filters Mahia to remove any particles of fig or anise seed that may be left over from the creation of the spirit.
  5. With the Mahia now ready for consumption, David and Dorit hand fill each bottle of Mahia using a vacuum bottling system. Once bottled, the stopper is inserted and a heat sealed wrapper added to finalize the process.