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MICRO DISTILLER NAHMIAS ET FILS BRINGS A UNIQUE MOROCCAN DISTILLING TRADITION TO NEW YORK

New and Old, Micro Distiller Nahmias et Fils Brings a Unique Moroccan Distilling Tradition to New York, with a Product Line Set to Debut ON May 1st, 2012

YONKERS, N.Y.,– A trendy, new, “green” micro distillery, Nahmias et Fils, located in the Yonker’s Yoho Art District near the downtown waterfront, debuts its product line on May 1st, 2012. The micro distillery was founded by Dorit Nahmias, a former foreign exchange trader, and David Nahmias, a computer-software engineer, who comes from a family of micro distillers in Morocco. His parents and grandparents all made Mahia, which is an alcoholic beverage, made entirely from fermented figs, dates, and seasoned only with herbs - generally Anise.

“Opening a micro distillery in New York, and furthering an exciting business and cultural trend, has been a dream of my family’s,” said Dorit. “My husband’s family made Mahia in Taznakht, Morocco. So David has a deeply-held passion for Mahia, which was traditionally made by the Jews in Morocco. David’s dad, Joseph, is actually a legend in Taznakht since he was the last Jew to remain after the Jewish exodus in the late 1950s and early 1960s. We are so excited to now be carrying on this tradition in this country.”

The family’s 1,800-square-foot micro distillery will debut with two handcrafted, small-batch spirits, which will be certified kosher: the Mahia, which will be made from figs, and a “Legs Diamond” rye whiskey, which will be made from certified-organic rye grown locally on sustainable farms. In a nod to the region’s moonshine history, the line of spirits will feature names of regional bootleggers and be packaged in bottles styled with 1920s flair. The bottles were featured in the July 2011 issue of HOW magazine, designed by Go for it Design’s Nancy Harris Rouemy - a former art director at the New York Times magazine, who has won myriad awards - and are made by a sustainability-focused manufacturer.

“We saw a growing market in this region that dovetailed perfectly with my family’s background,” said David. “For the past 20 years, Dorit and I both worked in the corporate world. We can’t wait to begin this Second Act in both of our professional lives.”

The distillery will produce 2,000 bottles of spirits a month, will distribute via gourmet food and spirits stores, as well as bars, restaurants  and nightclubs,  and will add a tasting room, tours, a line of liquors and aged whiskey in 2013.