This is the third instalment in the annual Maker's Mark Cellar Aged series, exploring the influence of long ageing on its wheated Kentucky bourbon.
Regular Maker’s Mark is matured in the extreme Kentucky climate of the distillery's rickhouses for six to eight years – any longer, and things risk becoming too tannic and bitter, going against the brand's soft, creamy house style. To tackle this challenge and foray into longer ageing, the distillery built a state-of-the-art limestone whisky cellar that maintains a consistent climate and humidity, where barrels are rested for a further four to six years.
This release follows the classic Maker's Mark mash bill (70% corn, 16% red winter wheat, 14% malted barley), blended from a selection of 11, 13, and 14-year-old barrels selected from the cellar. Bottled at cask strength, a robust 56.5%, it's layered with rich notes of dark sugar, caramelised oak, and baked apple.
Dark brown sugar, caramelised oak, baked apple.
Creamy fudge, toasted almond, ripe dark cherry.
Long and smooth, with butterscotch, orange zest.
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