Yuval (Joov) Hargil was Time Out Tel Aviv’s restaurant and drinks critic until 2008, when he decided to follow his passion for distilling alcohol. Returning to his native landscape in the Western Galilee, he established Israel’s first artisanal distillery, Julius, igniting a revolution in the local distilling scene. Located on Kibbutz Hanita, the distillery focuses on distillates like grappa, eau de vie, gin, vermouth, and botanical bitters that are made exclusively from wild and locally sourced ingredients. Hargil’s unique distillation process takes a zero waste approach and seeks to capture the flavors and aromas of the fruit, local terroir, and the season.

Jullius Etrog (Photo: PR)

“Through foraging, steeping, distilling, and seasoning with local raw ingredients, Hargil produces a diverse range of alcoholic beverages that evoke aromas reminiscent of the fields near the kibbutz where we grew up or the fruit concoctions our grandmothers used to make,” notes Shira Tzidon. “Fruits, leaves, seeds, and herbs all find their way into the distillation boiler and emerge in the form of a drink that, when poured into small glasses, narrates a complete story of soil and land.”
The distillery’s visitor center welcomes tours and tastings on Thursdays and Fridays. To visit on other weekdays, schedule a tour in advance.