Maker’s Mark Bourbon Whisky

Distillery Background and History

Maker’s Mark is a renowned small-batch bourbon distilled in Loretto, Kentucky (originally Burks’ Distillery) and now owned by Beam Suntory.  The brand was launched in 1958 by Bill Samuels Sr., who purchased the distillery in the 1950s and set about creating a bourbon distinct from the rye-dominant style of the time.  Maker’s Mark is distinguished by its red wax seal, square bottle design, and a philosophy of craftsmanship and consistency. 

Master Distiller and Production Philosophy

Maker’s Mark doesn’t publicly promote a single “master distiller” for the standard bourbon; the Samuels family and the brand’s blending/production team manage quality and style.  Their philosophy emphasizes consistency, smoothness, and balance: to deliver a bourbon that is “never bitter or sharp” by substituting wheat for rye and rotating barrels during maturation to ensure uniform aging. 

Source of Ingredients (Grain, Water, Yeast)

The mash bill consists of 70% corn, 16% red winter wheat, and 14% malted barley—a “wheated bourbon” formula which replaces rye in the mash to reduce spice edge and emphasize sweetness.  Water used is drawn from the local limestone aquifer in Loretto, Kentucky, naturally filtered through limestone, which helps remove iron and support purity.  Yeast strains are proprietary to Maker’s Mark / Beam Suntory and contribute to their characteristic ester profile and fermentation behavior (not publicly detailed).

Distillation Process

Maker’s Mark uses copper pot stills for its malted barley portion and continuous stills for grain (where applicable).  The spirit cuts are carefully selected to preserve the sweet, fruity esters while minimizing harshness. Batches are small—approximately 1,000 gallons (around 20 barrels) per batch. 

Maturation & Cask Information

The bourbon is aged in new charred American oak barrels (typical for bourbon).  Maker’s Mark rotates barrels between upper and lower rickhouse levels during maturation to even out temperature-induced variances.  The color and flavor development derive from the interaction with the wood (vanilla, caramel, spice) over the maturation period, which is often around 6 years (but not strictly age-stated). 

Tasting Notes

Nose: Vanilla, sweet oak, bright fruit, hints of wheat and caramel 

Palate: Balanced sweetness, caramel, oak, citrus, wheat notes, gentle spice 

Finish: Smooth, creamy, soft spice, clean oak echo, lingering warmth 

Food Pairing Suggestions

Pairs well with grilled pork, roasted meats, caramel or apple desserts, blue cheese, or dark chocolate. Also good with barbecue or smoked dishes where its sweetness complements the char and spice.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to open aromatics. Use a Glencairn or tulip whiskey glass for aroma concentration. Serving temperature around 18-22 °C is optimal. Also classic in bourbon cocktails (Old Fashioned, Manhattan, Whisky Sour).

Storage and Aging Potential

Once bottled, Maker’s Mark is stable. Store upright in a cool, dark place (~15-20 °C). It is not intended for further aging in bottle; it is designed to be consumed over years rather than decades.

Grain Type & Mash Bill

Single batch wheated bourbon: 70% corn, 16% wheat, 14% malted barley.

ABV (Alcohol by Volume)

45 % (90 proof)