Maker's Mark 46 Bourbon

Maker's Mark 46 BourbonWe age Makers 46 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. A French Accent: As we tinkered with finding the perfect flavor profile for Makers 46, we brought in the folks who make our barrels to help us out. Although barrel makers are referred to as coopers, around here theyre known as wood chefs.

We age Maker’s 46® 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. 

A French Accent: As we tinkered with finding the perfect flavor profile for Maker’s 46®, we brought in the folks who make our barrels to help us out. Although barrel makers are referred to as coopers, around here they’re known as “wood chefs.” Working together, we discovered that by carefully searing French oak staves and inserting them into barrels of fully matured Maker’s Mark®, we can lock in the tannins of the wood that cause bitterness. When tannins are eliminated, it allows the caramelized wood sugars to intensify.

A Different Spin on Maker's: Maker’s Mark® and Maker’s 46® are the same. But different. Back when we decided to create a new companion to Maker’s Mark®, we wanted a bourbon that offered intensified flavors – especially those of vanilla and caramel. After much trial and error, we discovered that the perfect starting point for Maker’s 46® was right in front of us all along – it was Maker’s Mark®. So Maker’s 46® actually begins as fully matured Maker’s Mark. And then we begin the inventive, handcrafted finishing process that creates a bourbon with bold vanilla, oak, and caramel flavors – yet retains the easy drinkability of Maker’s Mark.

The Cellar: When Bill Samuels, Jr., first created Maker's 46®, the process required fully matured Maker's Mark® to be wood-finished for at least nine weeks in a cold environment – which in Kentucky, would be our short winter season. But, because Maker's 46 has become so popular, we wanted a way to produce this delicious sipping bourbon year-round. With an abundance of limestone around the distillery, the solution became what is now known as The Cellar. Carved directly out of a natural limestone shelf in a hillside within the distillery grounds, The Cellar provides a cool environment for us to finish Maker's 46 all year long. And from what we can tell it's also the first of its kind in this industry. Because this is such a special addition to the distillery and a special moment in Maker's Mark history, we'd love for you to see The Cellar for yourself. Beginning in January 2017, visitors will be able to tour The Cellar and see the finishing process of Maker's 46 up close – from stave insertion and filling to dumping in our cooperage facility.