Levantine Gin begins with a malt spirit made at M&H Distillery in Tel Aviv. The distillery presents it as a single malt gin, a meaningful distinction from the neutral grain base used for many gins. Its recipe draws on herbs and spices associated with the region, particularly Origanum syriacum, the aromatic plant known as zaatar. At 46% ABV, the 700 ml bottle has the strength to carry those botanicals without reducing the gin to a simple herb infusion. The green and gold label offers a clue to its direction, but the actual character comes from the balance of malt, juniper and Levantine plants.

Juniper remains prominent. Lemon peel and orange bring a clean citrus opening, while chamomile and lemon verbena make the aroma more delicate and leafy. Cinnamon and black pepper add warmth rather than a dominant heat. Zaatar gives the gin its most distinctive herbal note: aromatic, slightly savoury and quite unlike a sweet citrus garnish. The ingredients work in layers, so the nose can feel fresh and botanical at once. On the palate, the citrus keeps the middle lively before the herbs and dry spice lengthen the finish.

M&H makes its gin in the same Tel Aviv distillery known for its malt spirits. That connection matters here because the base is part of the recipe's identity, not a blank surface beneath the botanicals. The producer names eight botanical groups for Levantine, including the zaatar, verbena, chamomile and pepper. None needs to be exaggerated to explain the gin. Together they create a drink that sits between familiar juniper-led structure and the bright, herbaceous cooking aromas of the eastern Mediterranean. It is detailed enough to reward a small neat tasting before it is mixed.

For a gin and tonic, start with a chilled Indian tonic and plenty of clear ice. A restrained lemon twist and a short thyme sprig among the ice echo the citrus and herbal side without turning the glass into a bouquet. Place a little of each on a small dish beside it. Four centilitres of gin to about ten of tonic leaves room to taste the malt-derived base and the dry spice in the finish. Levantine also suits a Martini made with a modest amount of vermouth, where its herbs can remain distinct instead of being buried under additional flavour.