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Maker's 46 Bourbon

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Product Description

Maker's 46 Bourbon

We age Maker’s 46® a bit longer inside barrels containing seared French oak staves. The staves create bolder, more complex flavors – while eliminating the bitterness that usually comes with whiskies that are aged longer.

As we tinkered with finding the perfect flavor profile for Maker’s 46®, we brought in the folks who make our barrels to help us out. Although barrel makers are referred to as coopers, around here they’re known as “wood chefs.”

Working together, we discovered that by carefully searing French oak staves and inserting them into barrels of fully matured Maker’s Mark®, we can lock in the tannins of the wood that cause bitterness. When tannins are eliminated, it allows the caramelized wood sugars to intensify.

As bourbon matures, it absorbs its distinctive flavors by moving in and out of the wood inside charred oak barrels. The heat of the summer leads to more interaction with the barrel, while winter creates less interaction. 

Just like Maker’s Mark®, Maker’s 46® is aged to taste. But unlike Maker’s Mark®, which ages between five and six years before it’s ready, there is a much smaller window for perfection for Maker’s 46®

Maker’s 46 begins as fully matured Maker’s Mark, but we finish Maker’s 46 only during winter when bourbon matures more slowly. We watch it and taste it almost every day. Then, after just a few months when the flavors are at the perfect balance, we open the barrels and bottle the bourbon for you.

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