Maker's Mark Bourbon Whiskey

Product Description

Maker's Mark: The Bourbon That Redefined Softness

Maker's Mark was created by Bill and Margie Samuels in 1953, after Bill Samuels Sr. set out to make a bourbon he'd actually enjoy drinking rather than the harsher, rye-forward whiskeys common at the time. He tested mash bill candidates by baking loaves of bread from each recipe, and the one with no rye at all came out on top. Samuels also received guidance from Pappy Van Winkle of Stitzel-Weller, whose own distillery produced the wheated Old Fitzgerald, help that shaped the recipe still used at Maker's Mark Distillery in Loretto, Kentucky today. Every bottle is still hand-dipped in the brand's signature red wax at the distillery, a detail Bill Samuels insisted on from the start.

How Maker's Mark Is Made

This bourbon is distilled from a mash bill of 70% corn, 16% soft red winter wheat, and 14% malted barley, substituting wheat for rye as the flavoring grain entirely. That wheated recipe is what gives Maker's Mark its signature soft, round mouthfeel compared to the sharper spice of rye-based bourbons. The whiskey is double-distilled, entering the barrel at no higher than 110 proof, and is aged "to taste, not time," typically landing around six to seven years. Every barrel is rotated by hand to ensure consistency. It's bottled at 45% ABV (90 proof).

Tasting Notes

Aroma: Sweet oak, vanilla, bright fruit, and wheat.

Palate: Sweet, with a balance of oak, vanilla, and fruity essences, including bright cherry and caramel.

Finish: Smooth and creamy, with pleasant soft spice and a clean finish.

Food Pairings

The cherry and caramel character in Maker's Mark pairs well with a warm apple crisp, grilled pork, or a pecan tart. Its soft spice notes also complement aged cheddar or a simple vanilla dessert.

Serving Suggestions

Maker's Mark is versatile enough to enjoy neat, on the rocks, or in a classic Whiskey Sour, where its wheated softness and bright fruit character come through without the bite found in rye-heavy bourbons.

Frequently Asked Questions

What is the mash bill? 70% corn, 16% soft red winter wheat, and 14% malted barley.

How long is Maker's Mark aged? Aged "to taste, not time," typically around six to seven years.

What makes this bourbon "wheated"? It uses soft red winter wheat instead of rye as its flavoring grain, giving it a softer, rounder character than most bourbons.

Explore More

Looking for more wheated and craft American bourbon? Browse our full Bourbon collection for more Maker's Mark expressions and other wheated options.

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