Maker's Mark began with one man's quest to create a bourbon that he enjoyed drinking. That sounds hardly revolutionary today, but in 1954 it disrupted an industry. Bill Samuels, Sr.'s pursuit began with his family's trusted, 170-year-old recipe - the one he promptly set on fire, of course. Bill Samuels, Sr., was moved by a thirst for something yet to exist - a full-flavored, easy-to-drink bourbon. He tried different flavoring grains searching for a mash bill all his own. Bill, Sr., baked several loaves of bread with various grain combinations instead of distilling them.
His quick thinking saved him years and led him to replace traditional distiller's rye with soft, red winter wheat. This imparts a front-of-palate sweetness and eliminates that rye bite. Today, we still carefully hand-select our red winter wheat and all the other grains that go into Maker's Mark. AGED TO TASTE Maker's® tells us when it's ready. (Not vice versa.) Many aspects can affect the flavor of a whisky - age, climate, barrel condition and other factors.
So, unlike most distillers, Maker's Mark isn't satisfied simply setting a clock. This usually takes six to seven years and is determined by our Master Distiller and expert tasting panel. (Possibly the best job ever.) BARREL ROTATION This is how we roll. Never shying from heavy lifting, we rotate our 500-pound barrels by hand to ensure each barrel is exposed to the variance in temperatures throughout the warehouse. This process helps achieve our premium taste and consistency while setting us apart from distillers who abandoned the practice long ago.
Barrels spend a minimum of three hot Kentucky summers in the top of the rickhouse where the whisky expands through the wood, gaining its color and tons of its flavor. Our tasting panel determines when the whisky is ready to move to a cooler section, keeping it from maturing too quickly. There's an old joke at Maker's Mark that goes, "If we could make it any faster, we wouldn't." But, despite a dedication to being slowly crafted, the distillery isn't totally devoid of technology. Take our 1935 Chandler & Price printing press, for example. The trusty, hand-press label maker has been a part of Maker's Mark for most of our existence. In fact, when the original machine finally began to wear down, an exact replacement was sought out and acquired.
It's currently on display or, rather, hard at work in our label room at the distillery. Because the flavor of Maker's Mark really stood out from the crowd, Margie Samuels wanted to ensure the packaging did the same. While we pride ourselves on making each sip taste just like the one before it, the fact is that no two bottles are alike. That's because of the signature red wax drips that give each bottle a unique flourish. Margie hand-dipped the very first bottles in her kitchen using a home fryer to melt the wax.
While her fried chicken was likely never the same, neither was the whisky business. The red-wax topper was the perfect last ingredient to a brand many view as iconic. Today each bottle of Maker's Mark is still hand-dipped in 400-degree red wax by a dedicated team.
If you're able to visit the distillery, you can check out the various styles of the folks on our dipping line, from the nuanced dabber to the no-nonsense dunker. (And taste it too.) Though we've added some modern amenities, the Maker's Mark Distillery is like a perfectly preserved time capsule, where we still do things just like we did them in 1954. Maker's 46 is an immensely drinkable bourbon, so very smooth, and exquisitely rich, in the glass, it has a deep rich copper tone.
The nose is sweet honey and vanilla, alcohol and wood. Sip and experience big, relentless flavors and a wonderful balance between sweetness and charred oak. Taste sweet honey, caramelized sugar, vanilla and red berries, oak and warm cinnamon spice. As the heat of the bourbon subsides, the finish leaves honey and caramel sweetness in the back of the throat together with a pleasing reminder of the charred oaks and cinnamon spice.
Maker's 46 Bourbon Whiskey is aged a bit longer inside barrels containing seared French oak staves. The staves create bolder, more complex flavors while eliminating the bitterness that usually comes with whiskies that are aged longer. S 46 actually begins as fully matured Maker??? And then they begin the inventive, handcrafted finishing process that creates a bourbon with bold vanilla, oak and caramel flavors??? Actual product images may not be exactly as shown.
Prices do not include taxes and/or container deposit. In the event of a price difference shown online, the product description and price in the specific SLGA Retail Inc. liquor store shall prevail. All products may not be available in all stores. Please contact the store to confirm availability when quantities are low.
Select products may be available to customers in limited quantity. The above-noted alcohol content may differ from the alcohol content displayed on the bottle label due to the timing of changes in vintage dates or production lot codes. Customers are advised to read the bottle labels to confirm the actual alcohol content of their purchases.
The vintage year displayed on the product image may differ from the stock available in stores. It starts with fully matured Maker's Mark straight out of the barrel. They add seared French oak staves to the barrel, and then age it a bit longer – only in winter, when bourbon matures more slowly.
The result is a whisky with bolder, more complex flavors, but one whose every sip delivers the smooth, approachable whisky that Maker's Mark is famous for. Explore the entire collection of whisky types in kenya and the complete list of American whisky in our store. Any bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together.
It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is bourbon from one specifically chosen cask. We add seared French Oak staves to the barrel, and then age it a bit longer ? Only in winter, when bourbon matures more slowly. The result is a whisky with bolder, more complex flavors, but one whose every sip delivers the smooth, approachable whisky that Maker? The first bourbon in Maker's Mark wood-finishing series, this whisky undergoes an innovative wood-stave-finishing process.
Starting with fully-matured Maker's Mark at cask strength, Maker's then inserts seared virgin French oak staves into the barrel and finishes it for nine weeks in a limestone cellar. The result is a bolder and more complex whisky without the bitterness typical of longer-aged whiskies. We add seared French Oak staves to the barrel, and then finish it a bit longer in our cool aging cellar. Pleasant, sweet, toasty oak nose with caramel overtones.
Rich, creamy seared-oak flavors; caramel and vanilla notes linger on the front of the palate, but it is still soft enough to hold on the tongue even at 94 proof. Long with a little spice, staying forward on the palate without the bitter bite found in older whiskies. We age Maker's 46 a bit longer inside barrels containing seared French oak staves. This is original 'red wax' Maker's Mark that received additional aging in barrels containing internal 'seared' French oak staves. The original Maker's Mark, being a wheated bourbon , is rather mellow and easy-to-drink. I'm also picking up some dried fruit in the background.
The seared oak stave influence is somewhat aggressive, but never to the point of being excessive. The innovative wood-stave-finishing process starts with fully matured Maker's Mark® at cask strength. The distillery then inserts 10 seared virgin French oak staves into the barrel and finish it for nine weeks in our limestone cellar. Launched in 2010, Maker's Mark 46 is made by taking fully matured Maker's Mark Bourbon at cask strength and inserting specially seared French oak staves into the barrels. The bourbon finishes aging for a few months before bottling. Into matured Maker's Mark casks are placed five French oak staves, each carefully seared to lock in the tannins which would otherwise create bitterness.
At the same time it caramelizes the wood sugars allowing them to introduce bolder, more complex flavors to the ageing whiskey. From the legendary bourbon maker, Makers 46 is noted for its process of adding seared oak planks to the barrels for additional aging. The result is more pronounced caramel, spice and vanilla flavours with a big finish. The first line extension to the Maker's Mark range since the '50s, Maker's 46 is essentially the standard expression with added spice. This bourbon was not intended to compete with the core expression, instead it's a cousin to it, something different for those that like spicy whiskey.
They add this extra dimension by inserting seared French oak staves into the barrels (with the stave profile "number 46" - thus the name). Something unique for the aging process is that the barrels are regularly rotated from the top of the warehouse to the bottom which makes for a more consistent batch. This product is currently in stock and you can place your order now.
Through our efficient alcohol delivery system, affordable pricing, and large product collection, we have been rated the best online liquor store in Nairobi. Ordering alcohol online has never been easier; you have two options; do a pre-order or do the regular order. You will receive your products in about 30 minutes.
Purchase from one bottle, or cases at wholesale prices. Buffalo Trace offer a wide range of exciting bourbons and their classic Kentucky straight Buffalo Trace is one of the most famous. Intense with velvety vanilla, warming spices and oaky barrel char, each sip of Buffalo Trace is a real pleasure. Its aroma is rich like a box of toffees, with notes of chocolate éclair, cinnamon and rum spice. On the palate brown sugar comes through strongly with toffee depth and the spicy cinnamon heat also coming through.
A classic Kentucky bourbon you can sip again and again. This was not intended to compete with the core expression, instead it's a cousin to it, something different for those that like spicy bourbon. The French oak staves selected from the Independent Stave Company, Maker's Mark long time cooperage, were named "Stave Profile No. They add this extra dimension by inserting seared French oak staves into the barrels (with the stave profile 'number 46' - thus the name).
The name "bourbon" comes from a county in eastern Kentucky, which in turn was named for the bourbon kings of France who had aided the American rebels in the Revolutionary War. Bourbon County was in the early 19th century a center of whiskey production and transshipping (ironically, at the present time, it is a "dry" county). The local whiskey, made primarily from corn, soon gained a reputation for being particularly smooth because the local distillers aged their products in charred oak casks. The adoption of the "sour mash" grain conversion technique served to further distinguish bourbon from other whiskey styles.
Makers Mark, an exquisite bourbon, is created using soft red winter wheat grain and calcium rich water from the on site spring fed lake. It is fermented in rare, literally irreplaceable cypress fermentation tanks . It is double distilled in beautiful copper stills, before being aged in barrels charred for just 40 seconds. This carefully timed charring opens the pores of the wood allowing it to work its magic on the liquid inside. As it ages, each 500 gallon handmade oak barrel is rolled by hand in temperature controlled warehouses that ensure every drop produced is the same exacting quality.
Maker's Mark should be given credit for what they've done with Maker's 46. The bourbon clearly contains the soul of their standardMaker's Markwhile enhancing it in an overall positive way. Maker's 46 brings takes that beloved Maker's Mark flavor profile and amplifies it in all the right ways through a very unique twist on barrel finishing not seen elsewhere in the industry. Noted for its process of adding seared oak planks to the barrels for additional aging. Highly recommended - it didn't disappoint even after reading all the hype!
The taste is similar to the Maker's Mark standard bourbon whiskey - always an excellent bourbon - but this is more complex and well worth the extra money. The flavour starts initially with a welcoming warmth on the tongue, then develops into flavours of caramel, walnuts and Christmas cake spices! Like another of my favourites, Four Roses Single Barrel, this delivers in spades and has become this bourbon whiskey drinker's favourite. It's warm and delicious, and the caramel and vanilla flavors are front and center. I don't particularly get the apple flavor from the nose, but there is some fruitiness in there that's making things interesting. There's also a significant bit of burn from the alcohol in here that slightly detracts from the enjoyment, but in general it's pretty good.
A bit stronger and bolder than the original Maker's Mark, Maker's 46 has a rich, creamy seared-oak flavor. Caramel and vanilla notes linger on the front of the palate, but it is still soft enough to hold on the tongue, even at 94 proof. Featuring a big mouth-watering oaky finish, Maker's 46 still manages to retain the essence of its predecessor there's no bitter bite often found in older whiskies. After accidentally burning a set of drapes in the process, Bill experimented with different flavoring grains, searching for a mash bill all his own.
To save years of aging time, Bill baked several loaves of bread with various grain combinations instead of distilling them. His quick thinking not only saved time but also led him to swap out the traditional rye grain that is commonly used in bourbons, for soft, red winter wheat. This replaced the hot bite of rye with the delicate sweetness that Maker's is known for today. Expertly finished for bolder character, Maker's Mark 46™ is aged longer with special seared French oak staves added later in the process for a uniquely bold and smooth taste. A bit stronger and bolder than the original Maker's Mark, Maker's 46 has a rich, creamy seared-oak flavour.
Featuring a big mouth-watering oaky finish, Maker's 46 still manages to retain the essence of its predecessor – there's no bitter bite often found in older whiskies. Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. Our unique barrel finishing process creates more complex flavors-while eliminating the bitterness that usually comes with whiskies that are aged longer.
Not too long ago, while staying true to the craft and heritage of Maker's Mark, Master Distiller Kevin Smith began some lengthy "trial and error" to create something new and different. After more than a few failures and bad ideas, Kevin reached the conclusion that the foundation for any new whisky we create should ultimately be our original whiskey - fully matured Maker's Mark. So, with the help of barrel maker Brad Boswell, Kevin started over.
