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A lot of spirits talk about “botanicals,” but then you read the label and realize it’s mostly neutral alcohol plus flavoring. We wanted to taste something built the hard way. From Jerusalem, we sit down with Dr. Ronen Yehuda of Tibra to explore what he calls the pinnacle of clean distillation and why real fermentation and distilling from botanicals creates a different kind of clarity in the glass.

We walk through three standout liqueurs designed to be both premium and deeply traditional: a crisp anise spirit that people often compare to arak or pastis, a bold licorice liqueur, and a fig-and-carob expression with extra depth. The ABV is a serious 40.5%, but the goal is smooth warmth and a long finish rather than harshness. With Passover close, we also dig into the rare challenge of producing high-end liqueur that is truly kosher for Passover and backed by major kosher certification standards.

Then we get nerdy in the best way: why distilling to extremely high purity matters, how dilution water can change taste, and the simple “ice test” that sparks debate about what’s real and what’s engineered. We also talk sourcing organic and non-GMO botanicals, why small-batch production stays limited, and where you can actually find these bottles in Israel right now.

Subscribe for more deep dives into kosher spirits and modern Jewish drinking culture, share this with a friend planning a Passover table, and leave a review if you want us to keep chasing bottles that are worth the pour. What matters more to you in a spirit: flavor, purity, or provenance?

For more information: 

Dr Ronen Yehuda                                                                                                    

Tibra Liqueor  

Website: www.Tibra.shop

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