Choosing soft red winter wheat instead of ordinary rye gives Maker’s Mark its unique flavor.
Maker’s Mark, which started production in 1954, has a 45% alcohol content.
The barrels are hand-rotated to ensure consistency and ensure ideal aroma in every bottle. The maturation process of bourbon, which is matured in burnt-through American oak barrels, is completed according to taste, not time.
There’s an old joke in the distillery that goes like this; “We wouldn’t be doing this if we could do it faster.”
Producers state that the character of the drink is not given by machines and that it requires patience and care.
Maker’s Mark is made using the sour mash process; This means that each batch of whiskey is made using some of the fermented mash from the previous batch. This method makes the whiskey unique as each batch has its own flavor profile.
Another key to Maker’s Mark’s unique flavor is the use of a pure calcium and magnesium-rich water source. This water provides a better sour mash where yeast can thrive.
Each glass of the drink has a sweet taste with the balance of oak, vanilla and fruit essences.