The new Jos A. Magnus Murray Hill Club Special Release (Batch 3), according to those behinds, is a marked departure from the first batch that blended 18 and 11-year-old bourbon with 9-year-old light whiskey (the second batch was finished in Pineau des Charentes casks). Instead what Fraley and company have cooked up this time is a blend of 10 to 20-year-old bourbons that were finished in malt and cider casks first used by Potter’s Craft Cider, Buskey Cider and Virginia Distillery Company to create what’s described as “a unique and complex interplay of aromas and textures.”
It has aromas of creamy brown butter with cinnamon toast, vanilla shortbread, gingersnap cookie, and Italian biscotti drizzled with thick apple blossom
The initial palate entry has hints of yeast acidity and dryness from the cider but quickly gives way to sweeter, more aromatic flavors of quince marmalade, cast iron skillet-baked southern peach cobbler with a buttery yeast biscuit crust, followed by ephemeral notes of Atlantic Ocean brine.
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