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  1. #11
    Advanced Taster
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    Re: Characteristics of Makers Mark

    Alden, is 4R SmB high rye enough?

  2. #12
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    Re: Characteristics of Makers Mark

    Quote Originally Posted by Flyfish View Post
    If you deleted both wheat and rye as flavoring options, you're left with corn whiskey. Some SBers are fond of MellowCorn--but, by definition, it isn't bourbon.
    Very true, and I'm one of them... but it isn't a bourbon because it's aged in new toasted oak barrels and used charred oak barrels. If they aged it entirely in new, charred oak barrels, it could be legally considered a bourbon.
    Pete

    I hate scotch.

  3. #13
    Connoisseur
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    Mar 2013
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    Re: Characteristics of Makers Mark

    Quote Originally Posted by justataste View Post
    Alden, is 4R SmB high rye enough?
    Yes, I think it is.
    He made himself another drink and thought how much better the Perrier was than anything else you could put in whisky... Hemingway

  4. #14
    Bourbonian of the Year 2002 and Guru
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    Chicago
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    12,637

    Re: Characteristics of Makers Mark

    There is no requirement that any small grains be used for bourbon. Legally, bourbon can be 100% corn, but it probably wouldn't taste like bourbon.

  5. #15
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    Re: Characteristics of Makers Mark

    There also isn't a requirement that it be rye or wheat (or both in the same mashbill) for the flavoring grain. It need only be made from a grain mixture that is at least 51% corn. The BT Experimental Collection not long ago had two bourbons with rice and oat as the flavoring grain. Of course there is generally a reason why other grains aren't used that much. Neither was particularly good but both were bourbon.

    Has there ever been a bourbon that uses barley as the primary "flavoring grain" (above and beyond the malt used in most bourbons)? I know Stanahan's is/was an all malt barley whiskey but don't know if a bourbon using barley as the flavoring grain has ever existed. Or if it would even be practical/possible/drinkable.

    But it seems like it would be a natural option given the use of barley in other types of whiskeys. Pot still Irish whiskey certainly has a fair amount of unmalted barley in it although I can't find the exact percentage at the moment! Maybe 60% or so?
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  6. #16
    Connoisseur
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    Jul 2009
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    Gwinnett Co., GA
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    Re: Characteristics of Makers Mark

    Quote Originally Posted by tanstaafl2 View Post
    Has there ever been a bourbon that uses barley as the primary "flavoring grain" (above and beyond the malt used in most bourbons)?
    Town Branch has a mash bill of 51% corn and 49% malted barley.

  7. #17
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    Re: Characteristics of Makers Mark

    Quote Originally Posted by Tucker View Post
    Town Branch has a mash bill of 51% corn and 49% malted barley.
    Interesting. I have seen differing reports on the mashbill for that one such as this interview and review from the same website. Perhaps it has changed over time? Or this blog could certainly be wrong.

    That and some less than favorable reviews in a thread you started a couple years ago make me a bit leery!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  8. #18
    Advanced Taster
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    Jan 2013
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    Cleveland
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    Re: Characteristics of Makers Mark

    Quote Originally Posted by WAINWRIGHT View Post
    MM is the softest and most inviting to someone less antiquated with wheated bourbons even more so than the WSR.I find MM to be quite sweet,soft and almost buttery in nature not much char or barrel influence you would get versus Lot B,W12 or any of the PVW's,mainly due to it being around 6yrs. of age.All in all not a bad bourbon but for my money,OWA or W12 is a more suitable choice.
    You nailed the description of a wheater that I was trying to capture all weekend..."soft". It has the mouth fell of drinking "soft water".

    I was enjoy my first full pour of W12, and while tasty, there was a distinctness that separated it from other bourbons. It was that "softness", and now I remember having that same "feel" from my MM tasting. The flavors, to me, run similar to other bourbons, but it is that softness that is the impactful difference.

  9. #19
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    Mar 2013
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    Oklahoma USA
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    Re: Characteristics of Makers Mark

    Thanks to all of you for these great comments. I'm going to put W12 on my list.

  10. #20
    Moderator
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    Mar 2008
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    Illinois
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    4,492

    Re: Characteristics of Makers Mark

    Even though I don't drink MM regularly anymore, I'll always have a bottle on the shelf. I have a bit of a soft spot for it because it was my "gateway" bourbon.

    I can't remember if it was me, or another member that I was talking with one time that said, "It is, what it is." In an odd sort of way, that pretty much sums up MM. It's far from being a bad bourbon. It's also not a great bourbon. If anything, MM is consistent. I've never had a bottle that really stood out, or conversely, was "off" in any sort of way. You pretty much can expect one bottle of MM to taste like the next one no matter what.

    I like what Ryan said.

    Quote Originally Posted by WAINWRIGHT View Post
    MM is the softest and most inviting to someone less antiquated with wheated bourbons even more so than the WSR.I find MM to be quite sweet,soft and almost buttery in nature not much char or barrel influence you would get versus Lot B,W12 or any of the PVW's,mainly due to it being around 6yrs. of age.All in all not a bad bourbon but for my money,OWA or W12 is a more suitable choice.
    It's an easy drinker, that's for sure. If you want a no brainer wheated bourbon, MM ain't really that bad of a call. If only it were $4 or $5 cheaper a bottle.

    Cheers! Joe
    " I never met a Weller I didn't like"

 

 

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