Maker's Mark 46 Bourbon

Maker's Mark 46 Bourbon shines when sipped neat or with a single large ice cube, allowing its rich, complex flavors to unfold on the palate. This robust whiskey also excels in spirit-forward cocktails like Old Fashioneds or Manhattans, and pairs beautifully with hearty dishes like grilled steak or barbecue, making it an ideal choice for cooler autumn evenings or cozy winter nights by the fire.

Nose: Caramel and vanilla lead, followed by toasted oak and baking spices. Hints of dried fruit and a touch of cinnamon add complexity. The alcohol presence is noticeable but not overpowering.

Palate: Rich and full-bodied. Caramel and vanilla continue from the nose, joined by flavors of toasted wood, nutmeg, and allspice. There's a subtle sweetness reminiscent of butterscotch, balanced by a peppery spice. The mouthfeel is smooth with a pleasant warmth.

Finish: Long and warming. The spice notes intensify, particularly cinnamon and black pepper. Toasted oak lingers, accompanied by a subtle sweetness. As it fades, there's a pleasant dryness and a hint of dark chocolate.

Maker's Mark 46 is created by taking fully matured Maker's Mark bourbon and inserting seared French oak staves into the barrel for additional aging. This process, which lasts about 9 weeks, allows the whiskey to extract more complex flavors from the wood, resulting in a richer, spicier bourbon with notes of caramel and vanilla.

• Maker's Mark 46 is created using a unique "wood finishing" process where seared French oak staves are inserted into barrels of fully matured Maker's Mark for an additional 9 weeks. This technique was developed in part because the distillery's founder, Bill Samuels Sr., couldn't read – so he used visual cues and taste to perfect his bourbon recipes.
• The "46" in the name doesn't refer to the proof or age of the bourbon. It's actually the file number of the wood stave profile that created the flavor Bill Samuels Jr. was looking for after experimenting with 125 different wood combinations.
• Unlike many bourbons that use rye in their mash bill, Maker's Mark 46 (like all Maker's products) uses red winter wheat. This choice was inspired by Mrs. Samuels' preference for soft wheat bread over the spicier sourdough, leading to a smoother, less bitter bourbon profile.