Murray Hill Club Special Release Batch #3, finished in malt and cider casks, clocks in at a hefty 55 proof. It has aromas of creamy brown butter with cinnamon toast, vanilla shortbread, gingersnap cookie, and Italian biscotti drizzled with thick apple blossom honey. As the whiskey notes evolve in the glass, the floral and fruity top notes of apple blossom give way to deeper, darker shades of marzipan, pear tart, oatmeal raisin cookie, and caramel pudding with sea salt. 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. The whiskey finishes in a trio of waves of acidity, sweetness, apple skin tannins, barrel spice, and saline. It hits all the right notes!
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