When we last looked in on the whiskey loving folks at Jos. A. Magnus & Co. they had introduced Joesph Magnus, a sourced bourbon based upon a long dormant brand and triple-cask finished in Oloroso Sherry, Pedro Ximenez Sherry, and Cognac barrels. They have now dug deeper into the Magnus archives apparently, relaunching the Murray Hill Club Whiskey brand to market.
Murray Hill Club Whiskey, said to be one of the first blended bourbons to surface post Prohibition, is made up from whiskies ranging in age from 9 to 18 years. More specifically, 11 year old bourbon makes up the majority of the blend, followed with an 18 year old bourbon and a 9 year old light whiskey.
This old label, for those unfamiliar with it, was said to first have been introduced in 1892 and reportedly “one of the finest whiskeys to come to the market prior to Prohibition. What is in the bottle now “was created using blending techniques” from the Magnus era. What this means to us in this day and age is a bit of a mystery outside of the distillery, but what they have said is that Magnus Master Blender Nancy Fraley thought the whiskey would best be brought back “using techniques and process similar to those used to create Cognac, Brandy, or a blended Scotch, including a slow reduction to reach final proof.”
“With the desire to stay true to those century-old advertisements and newspaper articles stating that Murray Hill Club was one of the very best whiskeys of the day, that it tasted ‘mellow,’ was absolutely ‘pure,’ was preferred 9 times out of 10 by ‘gentlemen in society and club circles,’ and was unlike any other whiskey on the market, I set out to create a similar whiskey that would be worthy of the Magnus name,” said Fraley in a prepared statement. “It’s truly an exceptional and unique product.”
Murray Hill Club Whiskey is bottled at 102 proof and looks like it is pricing around $90 a bottle.
Nino Kilgore-Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and...