Maker’s Mark Bourbon (750ml)
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Maker’s Mark began with one family’s quest to create a bourbon they enjoyed drinking and sharing with friends. That’s hardly revolutionary today, but in 1953 it changed an industry.
Bill Samuels, Sr.’s quest to create Maker’s Mark began with his only copy of the family’s trusted, 170-year-old recipe. The one the sixth-generation distiller promptly set on fire, of course. 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 Makers Mark is known for today.
From the distillery: On the nose, sweet oak, vanilla, bright fruit and wheat prevail. On the palate, sweet with balance of oak, vanilla and fruity essences. Smooth and creamy with a pleasant soft spice and clean finish.
Maker’s Mark is aged for around 6 to 7 years, being bottled and marketed when the company’s tasters agree that it is ready; unusual in that no rye is used as part of the mash, instead red winter wheat is used, along with corn (the predominant grain) and malted barley. During the planning phase of Maker’s Mark, Samuels developed seven candidate mash bills for the new bourbon. As he did not have time to distill and age each one for tasting, he instead made a loaf of bread from each recipe and the one with no rye was judged the best tasting.