Jos. A. Magnus & Co. Relaunches Historic Murray Hill Club Whiskey Brand

19 July 2016 --- Jos. A. Magnus & Co. announces the relaunch of Murray Hill Club Whiskey – a blended bourbon made from whiskeys ranging in age from 9-18 years. Joseph Magnus' Murray Hill Club Whiskey, first introduced in 1892, was reportedly one of the finest whiskeys on the market prior to Prohibition. The relaunched product was created using blending techniques that were regularly employed in Magnus' era but were largely lost with Prohibition.

 "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 Magnus Master Blender Nancy "The Nose" Fraley.  "It's truly an exceptional and unique product."

11 year-old bourbon makes up the majority of the Murray Hill Club Whiskey, with the 18 year-old bourbon adding some depth and complexity. The product is rounded out with touch of 9 year-old light whiskey, to impart additional complexity.

Fraley's background is in brandy production, and based on her experience she believed that the Murray Hill Club 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. The proof comes in at 102, making it just intense enough without losing any of its body.

"Tasting Murray Hill was an adventure in whiskey made in a fashion of an era gone by," said Henry Preiss, whose former company built the AH Hirsch Bourbon Brand and finalized the remaining whiskey inventory into a collectable Humidor engraved and fitted a hand-blown bottle that contains AH Hirsch 16-year-old Bourbon and a scroll that tells the AH Hirsch story. "Rich notes of vanilla and layers of dried fruit make for a most enjoyable whiskey."

The Murray Hill Club Whiskey is a color of golden amber and contains notes of vanilla layered in with dried fruit.

"We are honored to get to work with Magnus Master Blender Nancy Fraley and it was amazing to get to taste her Murray Hill Club Whiskey blend," said Master Distiller Brett Thompson. "We're excited to be able to offer our patrons a taste of such a unique whiskey."

 

Those interested in trying the classic Magnus brand can visit the distillery in Ivy City. To stay up to date on all the latest happenings at Jos. A. Magnus & Co., subscribe to our newsletter at josephmagnus.com.   

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Dual food: Testing protocol compares quality across EU

16 Jul 2018 --- The European Commission has released a new common methodology for comparing the quality of food products across the EU to allow national consumer authorities to test the characteristics of food products sold with similar packaging across the Union. It has been developed by the Joint Research Centre (JRC), the European Commission's Science and Knowledge service and will help protect European consumers from misleading marketing about the food they eat and the products they buy.

Food Ingredients News

kAAKAO makers push for legal change to gain proper chocolate status

04 Jul 2018 --- The low-sugar, organic, date-sweetened kAAKAO bar should be called “chocolate,” according to the founder of Nordchocolate Oy, the company behind the innovation. kAAKAO wants their product to be a leading light in driving revisions to the EU laws, which presently constitute not only a challenging barrier to the market but are also prohibitive consumers’ demands for healthier choices, it says.

Food Ingredients News

Botanical prospects: Natural, organic and “active” ingredient trends

03 Jul 2018 --- As the motion of “mindful choices” continues to dominate as an overall trend this year alongside the demand for natural, clean label ingredients in beverages, substances obtained from plants are giving a significant boost to products across multiple platforms. Sugar reformulation in the beverage industry also boosts botanical applications and as government-imposed sugar taxes hit markets around the world, manufacturers want and need to innovate with better-for-you ingredients.

Food Ingredients News

Private label sector continues to impress, gains evident across Europe

29 Jun 2018 --- Retailer brands keep gaining popularity and market share across Europe. The latest Nielsen data shows that market share for private label increased last year in 12 of the 19 countries tracked for the Private Label Manufacturer's Association’s (PLMA) 2018 International Private Label Yearbook, and now stands at 30 percent or above in 17 countries. Private label reached an all-time high in Europe’s largest retail market, Germany, with its market share there climbing to over 45 percent for the first time. Market share also increased to its highest levels ever in six other countries: The Netherlands, Belgium, Sweden, Norway, Hungary and Turkey.

Food Ingredients News

Biodiversity: A moral sourcing obligation that needs to be addressed

22 Jun 2018 --- New surveys of more than 5,000 consumers in five countries indicate that the majority (79 percent) feel that “companies have a moral obligation” to have a positive impact on people and biodiversity in their sourcing of natural ingredients, but only 37 percent feel “confident that companies pay serious attention” to these issues. The non-profit Union for Ethical BioTrade (UEBT) has just published the 2018 edition of the Biodiversity Barometer.

More Articles