Makers 46
It finally happened. Maker’s Mark made another bourbon.
Unlike a lot of distillers, Makers Mark has historically focused all it’s energy on one product instead of succumbing to the urge to to flood the market with product, making 87 different flavors or types to increase market share. For the last 52 years, they have made only one thing: Maker’s Mark Bourbon, and they have done just fine with one, thank-you-very-much. One could say that all this focused attention and singularity of purpose has created a brand identity that is one of the most easily identifiable in the liquor industry, and one that is synonymous with good taste. Why mess with a good thing, right?
Off and on over the years there were rumors and attempts for a cousin for Makers Mark to play with, which yielded various results. A few years back, Master Distiller Kevin Smith started experimenting along those lines, forming a pet project that is the reason for this post. As of this summer, that pet project will come to complete fruition and another bottle will be wearing that unmistakable red wax: Makers 46.
Makers Mark, the one most of us know, has signature hints of vanilla, charred oak, with a hint of sweetness. Kevin wanted to do something a little different, something more sophisticated with a slightly different flavor profile. The company had waited over 50 years to birth another bourbon, so he wanted to be sure it was done properly. To that end, Kevin brought in barrel expert Brad Boswell, who figured that he could achieve the flavor profile that Kevin was after with a very specific technique. Once the bourbon was aged for 7-71/2 years (Makers goes on taste instead of specific amount of time to achieve the golden brown elixir we imbibe) it would be removed from the cask. Ten one-inch, seared French Oak staves would be places inside the barrel, the aged bourbon would be poured back in, and then the barrels would sit for another 9 to 12 weeks.
Set to release on July 1, Makers 46 bears the flavor profile Kevin wanted: a drier, more complex bourbon that maintains Makers characteristics, but lends itself to different palates as well as to mixing into cocktails. During our tasting we were told that since the bourbon is drier, it can be used in cocktails in place of a rye or whiskey without imparting as much sweetness as original Makers Mark. It’s a sipping whiskey by nature, but intends to be versatile enough to hold its own in the rapidly growing cocktail culture. Oh, and the name? The style number of the barrel that Brad Boswell chose for the secondary aging: Number 46.
The Tasting:
We were walked through a full tasting when we sampled the 46. From white dog (the distillate before it goes into barrels for aging) to the 9 year ‘experimental’ Makers Mark (to demonstrate why they age it the length and manner they do), to Makers Mark itself and the Makers 46. The progression is pretty amazing, and you can see the care taken to arrive at their creation.
We liked the Makers 46, especially when juxtaposed with the Makers Mark. We are fans of rye and drier whiskeys, and the 46 fits the bill. It’s also more complex, and there is slightly more wood in the 46, although it’s not overpowering. We agree completely that this would be a sipping whiskey, but would be equally as eager to try it out in a Sazerac (where we generally prefer rye) or similar cocktails.
Price point wise, it’s going to be about ten bucks higher than Makers Mark, which puts it around $38 here in Washington. It’s also going to be a limited run, with only 750 cases statewide being released (500 in July, 250 in September). The chic new bottle design is sure to please those who want another trophy for the back bar as well.
Our Verdict? Not bad sirs, not bad at all. We are going to be at the liquor store on July 1, snapping up a bottle or two to be sure, just in time for the 4th of July.
