About this SPIRIT
Maker's Mark Distillery
Maker’s Mark was founded by T. William “Bill” Samuels Sr. in 1953, who wanted to create a bourbon whiskey with a smoother and milder flavour profile than traditional bourbons, which led to the development of Maker’s Mark’s distinctive recipe.
One of the most distinguishing features of Maker’s Mark is its mash bill, which consists of corn, malted barley, and red winter wheat. Most bourbons use rye as a secondary grain, but Maker’s Mark’s use of wheat gives it a sweeter and less spicy flavour profile.
The distillery is known for its dedication to a handcrafted approach, using small-batch production methods, copper pot stills, and a relatively low barrel entry proof, contributing to the bourbon’s consistency and smoothness. Each bottle is sealed with a distinctive hand-dipped red wax, a brand’s signature feature. The wax sealing process is done by hand, adding a personal touch to each bottle.
Over the years, Maker’s Mark has introduced variations of its bourbon, including Maker’s 46, which is aged longer and finished with French oak staves for added complexity. They have also released limited-edition and special bottlings.
The distillery has been committed to sustainability and environmental responsibility, implementing various eco-friendly initiatives to reduce its carbon footprint and minimise waste.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
This release is named after the number of wood ageing recipes attempted before landing on this delicious formula. Frustratingly to bourbon fans of a pedantic disposition, they didn’t try one more to neatly match with the perfectly weighted 47% ABV. Vanilla sweetness and hints of spice make this a hugely approachable dram. Ensure you have a spare bottle in your drinks cabinet for visitors. Enjoy it neat or with a touch of water and it makes a great Boulevardier.
Sam Phillips, Commercial Manager - Spirits, Berry Bros. & Rudd (August 2023)
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