Nahmias et Fils sits in an unassuming industrial space on Saw Mill River Road in Yonkers, making it one of the few kosher distilleries in America. Founded by David Nahmias, a former Wall Street trader who left finance to pursue his passion for spirits, the operation began in 2016 with a mission to create high-quality kosher whiskey and other spirits. The name translates to “Nahmias and Sons” in French, reflecting David’s vision of building a family legacy in the spirits world. The distillery operates under strict kosher supervision, meaning every ingredient, process, and piece of equipment must meet religious dietary laws – a complexity most distilleries never navigate. David’s journey from finance to distilling wasn’t typical. After years on Wall Street, he became fascinated with the craft spirits movement but noticed a glaring gap in kosher options beyond wine. He spent years learning the trade, studying distillation techniques, and working with rabbinical authorities to establish protocols for kosher whiskey production. The challenge wasn’t just making good whiskey – it was making good whiskey that met ancient dietary laws in a modern distillery setting. What started as a personal mission has grown into a legitimate operation producing bourbon, rye whiskey, and other spirits that happen to be kosher rather than kosher spirits that happen to be drinkable. The distillery focuses on small-batch production with careful attention to traditional techniques, though every step requires rabbinical oversight that most distilleries never deal with. It’s a fascinating intersection of ancient tradition and modern craft distilling.