Murray Hill Club Blended Bourbon Whiskey
51.5% ABV
$90-$140
Website
What the Producer Says
Toasty, buttery notes of vanilla and char, with layers of spiced, dried fruits through the finish
A true bourbon blend crafted using the same techniques Joseph Magnus used to create this original pre-Prohibition spirit more than 100 years ago. Artfully marries 18 and 11-year-old bourbon with 9-year-old light whiskey to deliver notes of butterscotch, honey, toffee, autumnal baking spices, vanilla, and char, with a hint of black pepper that lingers through a softly spiced and toasted finish.
An adventure in whiskey made in the fashion of an era gone by
The drinkers of Murray Hill Club Whiskey were, in accordance with Joseph’s vision, people of discriminating taste and mature judgment. Magnus actively introduced his whiskey into the leading bars, hotels, cafes, and groceries of his day. Local newspapers were peppered with advertisements for this new whiskey, which quickly earned great acclaim. He encouraged readers to sample just a taste, for “give this whiskey a trial once, and you’ll take no other brand.”
What Gary Says
Nose: Pecan pie with a salted caramel drizzle, rickhouse oak, cigar smoke, dark chocolate and leather.
Palate: Viscous mouthfeel, caramel, vanilla, maple glazed donut, honey, nutmeg, bit of cinnamon, oak and chocolate.
Finish: Moderately long with caramel, chocolate and mixed nuts.
Comments: When I tasted this, I didn’t know anything about it (I usually do avoid reading a producer/distiller’s tasting notes first to avoid ‘confirmation bias’) so I was surprised to learn that this was a blend of bourbon and light whiskey (NOT a straight whiskey). That said, it’s pretty damned good. First thought I had was that this is a bourbon made to enjoy with a cigar (if that’s your thing). Robust, sweet, oaky but well balanced. This drinks lovely neat, although a bit of water brings out some molasses and ginger-snap cookie on the nose.