Maker's Mark Bourbon Whiskey - 45% ABV, 700ml Bottle

Smooth and subtle, Maker's Mark is bourbon with a distinguished history. Created by Bill Samuels Sr, it took six years of trial and error to perfect the recipe - a corn, barley and wheat combination, that makes this whisky so special. The result is a lighter tasting, premium bourbon whisky with caramel and vanilla notes that's perfect for mixing and delicious over ice. Maker's Mark is matured in seasoned American oak barrels that are charred on the inside before being matured for three Kentucky summers. Every barrel of Maker's Mark is still hand-rotated throughout this process and each bottle is hand dipped in wax to create the distinctive Maker's Mark seal.

Handmade

United States

45

31.5

We're proud of our unique and full flavoured handmade bourbon.

Our president, Bill Samuels, Jr., comes from a long line of bourbon makers which started way back in 1780. About 1840, the Samuels family actually started to make a living from distilling and the recipe was passed down six generations and remained unchanged until it got to Bill's father. Bill Samuels, Sr., had his own idea of how a whisky should taste, so he abandoned the family recipe and set out to create his own. If he was going to make a bourbon and put his name on it, he wanted one he could be proud of. And that meant a bourbon that was more pleasing to the palate. So in 1853, he bought an abandoned Victorian distillery (now fully restored and a National Historic Landmark) in picturesque Happy Hollow, Kentucky, and set to work on making his dream a reality. He developed a new recipe based on locally grown grains. The most unique thing he die, however, was replace the traditional bourbon flavouring grain of fry with red winter wheat, which produced a much gentler taste. Once the re

Maker's Mark is one of the only bourbon distilleries that makes just on brand of bourbon. We're pretty easygoing about things, but when it comes to our recipe, that's one thing you'll see us get passionate about. We use pure, iron-free limestone spring water exclusively. Not city, well or river water. Our source is a ten acre limestone spring-fed lake at the distillery. Rather than the traditional Rye, we use yellow corn and red winter wheat from specially selected small-farm cooperatives, all of which are located within the limestone geology near the distillery. This wheat gives our whisky its soft, mellow taste. Our date rollermill is the key to preparing our grain for cooking. While some distillers think this method is too slow and produces a lower yield, it's just fine for us. The slow process does not scorch the grain like a hammermill can. We are among the few remaining bourbon distillers that propagate their own yeast for fermentation with cultures that we can trace back to the