The reason I tasted this whisky for the first time was because I have a friend with the same name Mark. Curiously, I bought a bottle and tasted it. As a mass-produced American whisky, it is best described as cheap and high quality. This wine is recommended for daily consumption.
Bill Samuels Sr. and Margie Samuels (co-founder, wife), they found Maker’s Mark in 1953. And actually, I have to agree that they built a new industry together.
Give me a bourbon that won’t blow my ears off.
Bill Samuels, Sr.
My aim was to bring good taste to tastes good.
Margie Samuels
We can find this passage from the official description as below:
There’s an old joke at the distillery that goes, “If we could make it any faster, we wouldn’t.” Because at Maker’s Mark, it’s one bottle at a time. Every time. That’s as true today as it was when our founders filled our first bottle. And since then, it’s been a widely held belief around here that character isn’t made by machine.
Description from Maker’s Mark
As the picture, Maker’s Mark is hand-dipped in 400-degree red wax, and barrel rotation & distinctive label are still on a hand-operated. The unique elements of the whisky manufacturing process should be obvious.
Generally speaking, each whisky has its own special factors, including raw materials, water, perfect degree, technology, process and so on.
For Maker’s Mark, we have to mention that it matured longer with 10 seared French oak staves added to the barrel and stored in our limestone cellar.
Maker’s Mark offers moderately dark caramel with this grassy and kind of grainy fragrance (maybe wheat), dried peanuts, vanilla, dried apple and orange, roasted oak, cinnamon, clove, and a very faint hint of sourdough bread and milk chocolate.
Of course, you can definitely get a richer smell and taste from Cask Strength version of Maker’s Mark. I have to admit, however, that it’s hard for me to appreciate the richness of detail in this whisky. Given that it costs only about $50, I’m adamant that it’s a whisky that stands up to everyone’s taste.
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