Is Makers Mark 46 Smooth?
Maker’s Mark white label is intended to be smooth and without any bitter notes. Maker’s Mark 46 gets its moniker from spending extra months maturing in barrels with seasoned oak staves. These uniquely seasoned oak staves are responsible for the cinnamon spice flavours.
How long is Makers Mark 46 aged for?
Maker’s 46 is aged just like Makers Mark, but after six years it’s dump and then returned to the barrel with the staves. The staves are “seared” or heavily toasted and not charred. Treatment of the staves is called Profile 46, which is where we get the Maker’s 46 name.
Why is it called Makers 46?
The first new Makers Mark recipe for at least 50 years, Maker’s 46 is named for the number of different wood ‘recipes’ they tried before getting it right. Bottled at 47% it is matured in part in barrels containing a ‘ladder’ of toasted new French oak barrel staves to give more spice, sweetness and vanilla.
How do you drink maker’s 46?
Neat, Splash or Rocks: Neat. Adding water or drinking it over ice took away too much of the burn and left if feeling a bit limp.
What is the difference between Maker’s Mark and Maker’s 46?
There are 2 main differences between Maker’s 46 and Maker’s Mark. The first is that the 46 is aged longer which mellows it out more while adding more flavor. The second is that seared French oak staves are seeped in the bourbon towards the end of it’s additional aging process bringing out some even more flavors.
What’s the difference between Maker’s Mark 46 and Maker’s Mark?
What does the 46 mean in Maker’s Mark 46?
Maker’s 46 gets it’s name from the profile number of the seared French oak staves that are added during the extra aging. The profile number corresponds to the charring rate and temperature development in the staves which can bring out different flavors and characteristics in the wood.
Is Maker’s Mark owned by Jim Beam?
Maker’s Mark is a small-batch bourbon whiskey produced in Loretto, Kentucky, by Beam Suntory.
What makes Maker’s Mark 46 different?