Murray Hill

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.

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.