Crafting a great whisky, as we knew with Maker’s Mark, takes time - in some cases, considerable time. But, after a period of lengthy and frustrating trial and error, we finally reached the conclusion that any new whisky we create should be borne directly from our original creation. So, Maker’s 46 starts with fully matured Maker’s Mark straight from the barrel. Can’t go wrong there.
After removing the original Maker’s Mark from its barrel, the barrel head is pulled and ten wooden staves are affixed to the inside of the existing barrel. These staves are slowly seasoned and cooked in order to caramelize the sugars in the wood. Ultimately, this helps provide Maker’s 46 with its distinct caramel and toasted oak flavor that finishes nicely on the front of the tongue. Even sounds delicious, doesn’t it?
After the oak staves are affixed to the inside of the barrel, the mature Maker’s Mark goes right back into it – for at least several more months. Like Maker’s Mark, Maker’s 46 isn’t aged for any specified period of time – it’s aged to taste. We simply let grains, wood and nature take care of the aging process. When it’s ready, our tasting panel knows it. Only after we consider it perfect is Maker’s 46 bottled, corked and dipped.
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. One taste and you’ll be a true believer.
Maker’s 46 is currently available throughout the United States and Canada. If you don’t spot it on the top shelf, next to the original “redhead” at your local retailer or bar, ask them to order a bottle!