Trying to locate your favorite type of Maker's Mark Bourbon? Whether it's the tried-and-true original Maker's or something from our wood-finishing series, find it and other fine expressions below.
Remember me. We make our bourbon carefully. Please enjoy it that way. Loretto, KY. It usually takes between six to seven years for the whisky to be ready. Readiness is determined by our Master Distiller and expert tasting panel. Possibly the best job ever. Once the bourbon is deemed Maker's-worthy, the barrel is dumped and mixed into batches. From there, the liquid will take one of four paths. This is barrel-strength Maker's Mark in all its glory, straight from the cask without any additional proofing.
This barrel-strength version of our bourbon goes in the bottle at to proof yet goes down surprisingly smooth. It retains that familiar Maker's Mark approachability with amped-up notes of oak, caramel, vanilla and spice.
Maker's Mark is bottled and then hand-dipped in our signature red wax by a member of our dipping line — just like we've done since bottle number one. It starts out like Maker's Mark and then is matured longer with 10 seared French oak staves added to the barrel and stored in our limestone cellar. This delivers a uniquely bold and smooth Maker's expression. Bottled at cask strength — which is — proof — Private Selection is made from a choice of five different wooden stave types that are selected by our retail partners.
The staves are inserted into a barrel and aged for nine additional weeks in our limestone cellar, where we keep the temperature a cool 50 degrees. This ensures the bourbon pulls flavor from the staves but doesn't expand too far into the wood and become bitter. There are over 1, possible combinations of Private Selection, all with a unique finish and bold flavor.
Similar to how it was in Margie's kitchen all those years ago, Maker's Mark is hand-dipped in degree red wax. You can still check out the various dipping styles of the folks on our dipping line, from the skinny dipper to the no-nonsense dunker.
You can even express your style by dipping your own bottle of Maker's Mark at the distillery. Bill set out to do just that with the support of his wife and some friends in the distilling business. While it was uncommon at the time, a few bourbons out there were using wheat instead of rye as their flavoring grain. Bill believed this was the secret to creating a smoother, subtler whiskey.
Not wanting to wait the required time for his bourbon to age before he could experiment with grain combinations, Bill baked loaves of bread with various grain combinations instead of distilling them. As a result, Bill decided to use soft winter wheat in his whiskey instead of the more traditional, spicy, bitter-tasting rye.
This is the closest to the original recipe developed by Bill Samuels, who wanted to create a bourbon that was one-of-a-kind, full-flavored, and easy to drink. This bourbon is sweet and balanced when sipped, with notes of caramel, butterscotch, vanilla, and butterscotch. The finish is medium in length, with gentle caramel notes and dry, oaky spice.
Cask Strength is also non-chill filtered, which contributes to its bolder flavor. The barrels Knob Creek is aged in also have a deeper char, which imparts a darker oak flavor. Both whiskeys are excellent straight or in cocktails, and stocking the two bottles in a bar offers a full spectrum of bourbon options. They even print the old-fashioned labels and hand-dip each bottle in red wax on-site.
It is one of the most picturesque industrial sites you will find, which is why it's a popular stop for travelers. The family behind Maker's Mark has a long whiskey-making heritage and claims the title of the oldest family in the bourbon industry. Not much has changed since when Bill Samuels Sr. Though Beam Suntory now owns the brand, it has remained under the watchful eyes of the Samuels family.
For years, it was led by Bill Samuels Jr. Maker's Mark is a Kentucky straight bourbon whiskey. Like all bourbons, it is distilled primarily from corn, with some malted barley thrown into the mix. Adding red winter wheat to the mashbill rather than the more common rye is the twist that defines this bourbon.
That single ingredient imparts a soft, rich sweetness that propelled Maker's Mark to be one of the most popular bourbons in the world. The grains are transformed into a mash using limestone-filtered water, which naturally filters out the iron. The mash is then fermented with an heirloom strain of yeast in year-old cypress plank tanks, where sugars are converted into alcohol. Double distillation in copper stills creates a high-alcohol distillate that is ready to be barrel-aged.
As required for all bourbon , the then-clear whiskey is placed in new charred oak barrels. These are rotated in the rackhouse throughout the aging process and are tasted regularly. In the barrel, the whiskey draws flavor from the wood and develops its golden-amber color. Maker's Mark carries no age statement.
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