Maker's Mark is a world-famous bourbon whisky produced in Loretto, Kentucky. The brand is known for its red wax seal, which is said to be applied by hand to each bottle.
A brilliant whisky (note: Maker's Mark is one of just a few distilleries in the US to spell whisky sans the "e"!) it is made to a mashbill first developed by Bill Samuels Sr, which uses red winter wheat instead of rye. The result, therefore, can be described as a "wheated bourbon", and it's all the more smooth and creamy because of it!
Fruity and rich. There are lovely notes of spiced honey and mixed peels, a little malmsey, hazelnut and a touch of cut fruit with toasty oak providing a backbone.
Rich and full. There are notes of rye and spice, barley malt, a little nut oil with butterscotch and vanilla.
Quite sweet with butterscotch and dry oak spice.
I'm a malt whisky lover by nature, but every once in a while I'll give a grain whisky a try. Color: Beautiful Amber color Body: Very light Nose: Orange peels with a hint of nail polish Palate: Tastes a lot like how feed corn smells, with a little chocolate thrown in Finish: Feed corn, with a bubblegum-like sweetness. Stays on your tongue for a bit. I would recommend giving it a go for Scotch lovers who like to taste something different every once in awhile.
It's been a long time since I reviewed a whiskey, and I won't add to the flavor notes -- they exist in abundance. I'll just stick to why a bottle of Maker's is now a part of my collection — a collection that used to span many single malts and a few bourbons and Ryes. Simply stated I like Maker's on hand because it has some kick, some fire and among U.S. bourbons in the price range, it has some of the characteristics of a single malt as well as characteristics of Bourbons. It does not seem as sweet or mild as some of the more common bourbons, and while, if I had to pick one or the other, I would opt for Buffalo Trace as a more rounded Bourbon taste at a good value, Maker's seems stiffer and more fiery. So, there's room for both. As a younger man, I was not so fond of Maker's but, let's put it this way: there are some common bourbons, which while fine for a recreational sweet tipple, I would not hesitate to use liberally in a barbecue marinade. Maker's, on the other hand, I would reserve for actual drinking.
I'm not sure what these "guys" are talking about. I drink my 30$+ Bourbon on ice, or naked...and. Makers is better than any Canadian I've ever bedded...and beloved me sirs, I've had em all...whiskey wise..so drink up, ice cubes and brown..drink it down.the chicks like it too, stop mixing it, sip...
Similar to Grey Goose and Patron in the sense that it's an overpriced, very well marketed and thoroughly insipid drink. There are very good bourbons near enough to or at this price point (Woodford, Bulleit, Knob Creek, even Buffalo Trace) that actually taste like bourbon.
I tend to mix my bourbon, and it mixes well great flavours through a Manhattan or an old fashioned. But not to bad neat...if you don't have anything Scottish to hand! X
