When 90% of your family lives in the Commonwealth of Kentucky, you learn to appreciate fine Kentucky sipping whisky, college basketball (Go UK Wildcats!), and country music. I’ve been drinking Maker’s Mark since I hit the legal drinking age and my Grandaddy started offering me highballs every time I was over to the house. These days I generally don’t bother diluting the magnificent taste of Maker’s Mark with anything besides ice. I believe that Maker's Mark is the finest straight bourbon that Kentucky has to offer and here's why.
A little history on Maker’s Mark:
The distillery that is now Maker’s Mark has been a distillery since 1805. It's had a few different owners through the years, but was unused at the time that the Samuels family bought it in 1953 for $50K. The Samuels began extensive renovations of the distillery and began production in 1954. It took about 5 years to work the kinks out to the system and to decide on the Maker’s Mark brand name. Prior to this, the whisky that came out of this distillery was called “Old Happy Hollow”. They also tried “Old Samuels” before settling on “Maker’s Mark” which refers to the SIV mark made in the red wax on every bottle. SIV stands for Samuels, fourth generation.
What’s special about the distillery:
It is believed that Maker’s Mark is the only bourbon distillery to use pure, iron-free limestone spring water exclusively, not city, well or river water which comes from Burk Springs. The water source is a 10-acre limestone spring-fed lake at the distillery. Besides the water, Maker’s Mark is one of a few remaining bourbon distillers that propagates its own yeast for fermentation with cultures that they can trace back to the pre-prohibition era. They also use the traditional sour mash method, similar to making sourdough bread, where some culture from one batch is used to start another.
Because of the long history of the distillery, they have these fermentation tanks on site that are historically irreplaceable. Some of the planks in them are more than 100 years old. It’s interesting to note that cypress was chosen for fermentation before modern stainless steel was available because it didn’t contribute iron or taste to the final product. And, the barrels that age Maker’s Mark are American white oak that has to be air dried for a minimum of nine months, including one full summer.
So what’s Maker's Mark like to taste?
You already know that I’m a huge fan, but here are some more concrete reasons besides my opinion as a happy consumer.
Color: When you do a tasting of whisky or scotch, you should always check the color first. Maker’s Mark has a nice amber color to it that is good. If it had a paler, light amber color you might surmise that it wasn’t aged or fermented properly. Or if the color was too dark, then you might think it had sat in the barrel too long before it was bottled.
Bouquet: Maker’s Mark has a well-rounded scent to it. With a few whiffs, you will pick up the scent of caramel aroma, a bit of the oak it was stored in and the slight hint of vanilla. Compare this to a lesser whisky that has a scent more something that could take the paint off of your car.
Taste: At this point, I like to add some mineral water to the glass that I’ve poured the Maker’s Mark into to cut the alcohol a bit. Maker’s Mark has a distinctive flavor that is easy to savor. It’s easy on your palate and is good for sipping while you relax. Contrast this with a lesser whisky which hits you in the gut with a raw, coarse taste that reminds you of the hang-over you are going to have the next day for drinking it.
Finish: With a small sip of Maker’s Mark, you can tell that it has a smooth finish. It warms you up a bit as it slides down your throat. If you’ve ever had a cheap whisky with no taste or one that you can’t get rid of the taste of, you can truly appreciate what Maker’s Mark offers.
Wrapping things up:
It is interesting to note is that each batch of Maker’s Mark is produced in batches of less than 1,000 gallons (just under 19 barrels per batch). This process keeps Maker’s Mark as a smaller operation, which is the size that the Samuels family likes to keep it. I’ve seen Maker’s Mark on the top shelf of bars in Boston, New York City, San Francisco and London. Whether I order it or not, it’s a nice reminder of Kentucky’s finest that I see where ever I go complete with the red wax on top.
If you’d like more information on Maker’s Mark or Kentucky bourbon, check out:
1. www.redwax.com or www.makersmark.com – the official Maker’s Mark website
2. “The Evolution of the Bourbon Whiskey Industry in Kentucky” by Sam K. Cecil – a book that I picked up at the Maker’s Mark gift shop which takes you through the bourbon industry from stills in the woods through prohibition to modern day.
3. http://www.epinions.com/trvl-review-73C4-58D2250-389F7215-prod5 – my epinion on my experience touring the Maker’s Mark facility in Loretto, KY.
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