The unique taste of Maker’s Mark® can largely be attributed to water. The limestone shelf in our area of Kentucky removes all the iron from the springs, and a number of these iron-free springs feed directly into Bourbon Lake, the calcium-rich lake which surrounds our distillery. And because Bourbon Lake is so calcium rich, it is the only water we use for production. All that wonderful, pure water is great for our sour-mash process and our bourbon’s wonderful amber hue. It’s also one of the reasons why Bill Samuels, Sr., chose this location in the first place.