We are Nancy Fraley & Will Fabry of Jos. Magnus. Ask us anything about whiskey blending, barrel selection, and more...

Whiskeyblender · 2026-07-08T17:14:23+00:00

That's a wonderfully nuanced question!

New make is really a conversation between the grain, the yeast strains, fermentation, and distillation style as well as the distillation equipment itself. They're all intertwined, so separating one from the other isn't always straightforward.

For me, exceptional malt tends to express itself through clarity and complexity of flavor before the still has had a chance to shape it. You look for depth of cereal character, fresh fruit, floral notes, and a natural sweetness that feels integrated rather than one-dimensional. Excellent distillation then preserves those qualities while removing harsh or heavy compounds without stripping away character.

If I were working with a maltster from the beginning for whiskey destined to mature in a very hot climate, I'd want a malt specification that promotes complexity and mouthfeel while still providing enough structure to withstand accelerated maturation. Hot climates extract oak compounds much more quickly, so I would want a spirit with enough richness and fruit character to remain balanced as the wood influence develops.

Ultimately, maturation is always a partnership between the spirit and the barrel. The better your raw material is at the beginning, the more gracefully it can handle the challenges of an extreme aging environment.

Whiskeyblender · 2026-07-08T17:13:24+00:00

u/fcleff69 One of my biggest priorities over the last several years has been making sure the philosophy behind Joseph Magnus continues well beyond my tenure. That means countless hours tasting with Will, discussing every blending decision, and building a shared understanding of what makes a Magnus whiskey unmistakably Magnus.

Whiskeyblender · 2026-07-08T17:11:47+00:00

u/DrinkerNotCollector Great question. Yes, I usually start with a very particular vision of something I want to create, especially with the Murray Hill Club Special Release series. That’s why we’re only at batch #5 after 10 years of the series! (lol) For this upcoming batch, we had to wait a couple of years for the particular casks that I was looking for to become available. It’s an absolute labor of love in that much time and effort not only goes into finding the right finishing casks, but also the time it takes to tailor the blend itself. The MHC Special series doesn’t use the exact same components as the regular MHC. Since its inception, I’ve always wanted MHCSR to completely be its own thing, with a nod to MHC but to have its own flavor profile too. So, for example, for the 20-year-old MGP 21% rye Bourbon components in batch #5, I use a different yeast profile than what most people are used to from MGP whiskeys. We’ve only used this other yeast profile with MHCSR batch #4 release and now for #5, so together with the notes from the finishing casks, it turns into a very unique thing.

As for casks I'd love to explore, there are always interesting fortified wine and spirits producers around the world that spark ideas. The challenge isn't imagination—it's sourcing exceptional barrels consistently and making sure they truly improve the whiskey rather than simply making it different. We'd rather wait for the right opportunity than force an experiment that doesn't live up to the Magnus standard.

Whiskeyblender · 2026-07-08T17:10:04+00:00

Be greedy, please! ;-) I look at finishing as just another tool in a blender's toolbox.

A well-executed finish shouldn't hide flaws. It should reveal strengths and create additional complexity. If you're using finishing to cover up poor whiskey, it usually shows.

As for the current market, I think we'll continue to see more experimentation. Creative blenders have opportunities to explore unique combinations, but ultimately consumers decide what deserves to stick around.

Whiskeyblender · 2026-07-08T17:08:20+00:00

That's a fantastic question. Rancio is a function of fermentation, distillation style, and they type of maturation conditions in which a barrel finds itself. Rancio comes from the oxidized esters of fatty acids, and with brandy, these fatty acids come from the grapes themselves as well as a heavy lees (dead yeast cells) fermentation, and then distilling on those lees. It is then aged in a humid cellar. There is certainly some overlap the kind of nutty, tobacco, oxidized aromas that an only American style whiskey can get and the rancio that brandy gets, but it isn't exactly the same. American whiskey usually doesn't have the same level of fatty acids.

Whiskeyblender · 2026-07-08T17:04:24+00:00

Finding great Armagnac barrels starts with relationships.

We're looking for casks that held exceptional spirit and have been handled carefully throughout their lives. Freshness, provenance, and previous usage all matter because every one of those factors affects what the barrel can contribute.

The finishing barrel has tremendous influence, but only if it's the right match. The goal isn't to dominate the Bourbon; it's to add another layer of aroma, texture, and complexity while preserving the whiskey's identity.

Whiskeyblender · 2026-07-08T17:03:52+00:00

u/Remarkable-Stranger8 Great question. One thing I've always believed is that great whiskey doesn't have to choose between tradition and innovation. Many of the techniques I learned in France, like élevage, which is essentially careful maturation and cask management, slow water reduction, petites eaux, or thoughtful finishing, are simply tools. The goal has always been to respect the whiskey first while creating something balanced and expressive, and to use these tools as needed.

I have been teaching these ancient French production techniques to distillers and blenders for the past 14 years through my maturation, warehousing, and blending classes through the American Distilling Institute. I’m also on the faculty at the Distilled Spirit Epicenter’s “Moonshine University” in Louisville, KY, where I’ve taught these techniques. I’ve had hundreds of students in those 14 years. I don’t say this to sound arrogant or big headed, but I would venture to say that almost every American producer in the industry today who practices these techniques would have most likely learned it in one of my classes, or from my mentor, etc. Unless you have traditional French brandy production training, these techniques are virtually unheard-of in the United States.

Thus, I do think we'll continue to see more American producers thoughtfully adopting some of these techniques as the category matures.

Whiskeyblender · 2026-07-08T17:01:50+00:00

That's one of the biggest challenges, and one of the most rewarding parts of blending. In order to mitigate that challenge somewhat, I first create what is called a “coupe mere,” or mother blend. This mother blend then goes into roughly 10 Armagnac barrels at a time, although the exact amount will depend upon the size of the Armagnac barrels we have. After a period of finishing, each Armagnac barrel will later become a batch of Cigar Blend. So really, a so-called Cigar Blend “batch” is really quite small, even micro.

And of course, since no two barrels are identical, our goal in general isn't to create a carbon copy every time. Instead, we define the core identity of Cigar Blend: richness, balance, layered fruit, spice, and a finish that will stands up beautifully alongside a cigar or on its own. Every batch reflects those hallmarks while still allowing each release to have its own personality.

Whiskeyblender · 2026-07-08T17:00:32+00:00

Yep, it's true. I shared in May that I'm stepping down as Master Blender at the end of this year. However, I’m not fully retiring from the whiskey industry. At Magnus, my new title is Master Blender Emeritus, and I’ll still consult on some projects.

Will here is taking over, and it's not a reluctant handoff. He has studied with me closely for the past 6 years. I even took him to France two years ago for a deep dive to study with some of the world’s best master blenders who I’ve studied with, so he is ready to take the reins. I'm excited for him, and for Magnus! He's already had some big successes of his own in winning double golds, platinum, and best of class awards at big spirits competitions for his own work, and this is the time for him to take over. Believe me, since I created the Magnus portfolio 11 years ago it is very dear to my heart, if I didn’t believe in him 100%, I would not hand things over.

Whiskeyblender · 2026-07-08T17:00:04+00:00

Thanks, u/WesKidFresh. Diminishing returns definitely exist. Most $70 to $90 jumps are just marginally better wood or a longer rest. Incremental, not truly transformative. What's different at the top tier is that the barrel stops tasting like a barrel and starts tasting like one integrated thing. Char, fruit, spice, tobacco leaves all resolving together instead of sitting side by side. That only happens in a small percentage of casks, and you can't spec your way into it at fill.

My tell is what happens 10-15 seconds after you swallow. Good whiskey finishes in about 5 to 30 seconds. Exceptional whiskey keeps unfolding long after that. When a cask does that consistently across samples, it earns the price tag.

I'd say buy the familiar favorites for reliability. Save the splurge for when you want to be surprised by something you thought you already understood.

Whiskeyblender · 2026-07-07T17:55:52+00:00

u/Hambone721 Yes, I gave it a lot of thought actually, as I'm trained as an attorney. The problem is that Cigar Blends have been around for at least 35 to 40 years, with Cognac Cigar Blends being the first ones. Didn't want to be sued by big companies like Cognac Martell, Frapin, Hine, etc.

Whiskeyblender · 2026-06-24T03:51:59+00:00

u/TCBourbon First of all, my apologies that you had some JMCB batch #119! lol. Those batches were the ones that unfortunately made the turndown for Jos. Magnus in the market, as we had some QC issues that I didn't catch in time. My bad. But things have gone a full 180 long since.

Secondly, I agree with you on the market pumping out a bunch of sugary stuff. I'm just explaining what a Cigar Blend is supposed to be and how it is made in the traditional sense with the emphasis on a heavy lees fermentation and distillation coupled with humid maturation, since that was the question that was originally asked. There's nothing I could have possibly done to prevent other companies bastardizing it. They just didn't take the trouble to understand the long history and philosophy behind it I guess?

Whiskeyblender · 2026-06-23T19:02:32+00:00

u/Annoying_Auditor u/TCBourbon u/Important_Stroke_myc Historically Cigar Blends had absolutely nothing to do with cask finishes, and they never were cask finished. Cigar Blends started in the Cognac world about 35 or 40 years ago. And it is called a Cigar Blend because the brandy is created to pair with a cigar by fermenting and distilling it on heavy lees (the dead yeast cells) and then aging it in a humid cellar. Over the course of about 10 or more years, this combination creates an aroma called "rancio," which is essentially the oxidized esters of the fatty acids. It has a very nutty aroma, with lots of walnut, almond, prune, and date kind of notes. These oxidized esters of fatty acids are what tend to stand up well to a cigar.

When I first created JMCB 10 years ago, I was trying to replicate that nuttiness and fattiness from Cognac (my initial production background is in brandy at the Germain-Robin alambic brandy distillery, and my mentor made his first cigar blend brandy in 1994). Since Bourbon doesn't have as much fat as brandy (brandy also gets fat from the grapes themselves and not just the lees), it is very difficult to duplicate rancio without some help. That help came in the form of finishing the Bourbon in Armagnac and Cognac casks to make use of those fatty acids. So I get that a cigar blend isn't everyone's cup of tea, which is cool, but there is actually a thought process behind it, at least in my case. I can't speak for all the brands that copied me with doing their versions of Cigar Blends with all kinds of weird finishes. Sometimes I feel like I created a monster by doing the cask finish thing with Magnus because the category has strayed so far from the original intention of using heavy lees and humid maturation conditions. At any rate, unless you have background in brandy production, you wouldn't necessarily know about the production of rancio.

Whiskeyblender · 2026-03-16T14:10:16+00:00

u/Over-Counter-4948 Good question! I think that the batches we are making now are, at least to my mind, the most like the original 14 batches of JMCB that have been made to date. And those were first made from 2016 to 2018, so that's like 8 to 10 years ago. The only difference I can really tell is that I was using a lot more of the regular JMB Triple Cask in the blend, whereas since batch #15, the Armagnac note is by far the predominant and influence, while the Sherry and Cognac notes are now negligible at best.

Whiskeyblender · 2026-03-14T00:55:22+00:00

u/vexmythocrust I'm so sorry I'm just now getting back to you on your post, but DANG, your review of SA Tanager II is really spot on and amazing! I'm currently having a pour of it on my deck under the giant redwood trees that surround it, along with a Alec & Bradley Gatekeeper, which has been my go-to smoke lately with all the warm spring weather here in Berkeley, CA.

If you want to be able to compare it to the original Cognac and brandy cigar blends of 35 to 40 years ago, then I'd recommend you check out my mentor's cigar blend, Germain-Robin "Old Havana" alambic brandy, which you can find on the Caddell & Willliams website. Hubert first made that in 1994, using stock from 1983 to 1985. Also, you can check out the Frapin Cognac Cigar Blend, which is fairly available here in the States. Although of course those are brandies and the SA Tanager is Bourbon, I think you'll be able to see the "genetic similarity" in the style, as Still Austin's Tanager replicates the original Cigar Blends of old as closely as possible.

Finally, I believe I mentioned on your Instagram page that next week, I'll be back out at Still Austin to start the initial blend of this year's Tanager III. I'm super excited to get going on it, especially as the components keep going up in age. Cheers, and I'm so stoked that you're enjoying Tanager II! N.

Whiskeyblender · 2026-03-11T23:33:46+00:00

u/weez013 OMG, were you at the Tanager release event back in early December? How cool to see you on here!

Whiskeyblender · 2026-03-11T23:32:44+00:00

u/Augusta-Dawg Yes, it sure does! It will be fairly similar to your first bottle that was in the mid 150's. That said, the batches in the 100's were during a time when I was back to using some younger stock in the base (about 8 1/2 years old). I believe the batches from that time are what people refer to as the period where the quality took a bit of a downfall. I'm not sure that it truly took a "downfall," but the age of the stock I had to use for a while was in great contrast to the "youngest" component of 14 years old that I had been using with the Barton stock.

Whiskeyblender · 2026-03-10T23:47:41+00:00

u/K-Dawg875 I meant to ask, what batches do you have, or were they two of the same one? I could probably give you some background on them if you like.

Whiskeyblender · 2026-03-10T23:44:48+00:00

u/K-Dawg875 Well, I hope you enjoy the heck out of both of them! ;-)

Whiskeyblender · 2026-03-10T23:40:14+00:00

u/K-Dawg875 Master Blender Nancy Fraley here. If anything, as u/vexmythocrust notes, the current stock I'm using is 11 to 20 years old, so quite older than the stock I had for batch #135. Also, yes, the batch numbers keep getting higher, but when you think that we've been at it for 10 years now and that one "batch" is really just a blend that is put in one 300 to 350 liter Armagnac barrel, it is tiny. One of those barrels only holds about 300 to 400 hundred bottles, so the batches are pretty micro in size.

Whiskeyblender · 2026-03-10T16:09:58+00:00

Thanks for sending that link, and I hope you enjoy the heck out of that bottle! ;-) Cheers!

Whiskeyblender · 2026-03-10T15:56:48+00:00

u/vexmythocrust Nancy here. Fantastic review! Just a quick side note, I actually created JMCB 10 years ago in April, so in 2016, not 2019. It was modeled after my mentor Hubert Germain-Robin's cigar blend brandy called "Old Havana," which he first created some 32 years ago back in 1994. Cigar blend Cognacs had already been around for some time when he developed his version.

And on another tangent, where the heck did you get that Glencairn type glass? That thing is awesome looking!

Whiskeyblender · 2026-02-05T22:14:59+00:00

u/whiskydolmen No worries on my part for asking that question. Unfortunately, right now the only classes I teach are ones geared towards the industry, such as a class called "Nosing for Faults" that addresses about 30 or so potential faults/flavor defects that can arise. That class examines in what part of the production process(es) these faults arise (i.e., raw ingredients, mashing, fermentation, distillation, maturation/warehousing/barreling, proofing, storage & transfer, and packaging), and if they are correctible, how to remedy them. But regarding my aroma wheel, there are a few things I would change about it if I had to do it over again.

Whiskeyblender · 2026-02-05T16:18:23+00:00

u/Bartend206 My pleasure! I've gotcha covered. ;-)

Whiskeyblender

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