Josh Posted October 4, 2009 Share Posted October 4, 2009 I always look at Maker's as that home cooked meal. I like to eat at Ruth Chris (Pappy 20) and I will eat at White Castle (JD) but, if I want that comfort feeling, I eat Emily's fine cooking (MM). As a devoted White Castle customer, I resent this comparison. Link to comment Share on other sites More sharing options...
MarkEdwards Posted October 4, 2009 Share Posted October 4, 2009 I would definitely try a 'premiumized' MM. While MM is good, I find it pretty much unexciting. Maybe a barrel strength, or at least a higher proof would be an improvement... Link to comment Share on other sites More sharing options...
jimibourbonhammered Posted October 5, 2009 Share Posted October 5, 2009 I'm also in the same camp of tried it once and moved on. I'm glad they're happy with the marketing of making sure they're in every bar in the world and don't want to mess with that, but that just makes me less interested in their brand. I like when I can try a recipe at different ages and strengths and as long as there is Weller and Pappy out there then Maker's is a wheater I can do without.Still I guess I can see their point to some degree. Let's not get carried away like Doritos and lose the flagship Nacho Cheese in a sea of new flavors that never live up to the original;) Link to comment Share on other sites More sharing options...
Rughi Posted October 6, 2009 Share Posted October 6, 2009 I'm also in the same camp of tried it once and moved on. Link to comment Share on other sites More sharing options...
shoshani Posted October 6, 2009 Share Posted October 6, 2009 I recall Maker's in the 1970's and it seemed to have more of a darker colour then, more of a brandy-like taste. That's an interesting assessment; I had very similar impression (brandy-like taste, indeed brandy-like bottle) of Weller 12YO, which is the same strength as Makers, 90 proof.) Link to comment Share on other sites More sharing options...
shoshani Posted October 6, 2009 Share Posted October 6, 2009 One of the responses in John's blog was by someone who was at an event where samples were given of 9 year old Makers, to demonstrate how extra aging didn't do Maker's any favors. My take on that, which I posted there, was that I wouldn't put it past them to have selected a barrel that...shall we say...aged less than gracefully . I look at Maker's, with its low distillation proof, low barreling proof, liquid yeast and other niceties of yesteryear...and then I look over at Wild Turkey, whose production methods are very similar, and wonder why Maker's can't bring themselves to put even a limited edition 101 expression on the market. They could probably sell it for $40 a bottle easily. Maybe even $60 but I think that's stretching it a bit. Okay, a lot. Link to comment Share on other sites More sharing options...
redz28 Posted October 6, 2009 Share Posted October 6, 2009 I used to enjoy MM quite a bit. Now my tastes have matured and I'm looking for more complexity and variety. That goes completely against what MM is trying to achieve. Having said that, I would be very interested in a single barrel or even single barrel, barrel strength bottling. The ability to pick up some outlying tastes that are diminished in the mixing process could be very enjoyable. Link to comment Share on other sites More sharing options...
ILLfarmboy Posted October 6, 2009 Share Posted October 6, 2009 One of the responses in John's blog was by someone who was at an event where samples were given of 9 year old Makers, to demonstrate how extra aging didn't do Maker's any favors. My take on that, which I posted there, was that I wouldn't put it past them to have selected a barrel that...shall we say...aged less than gracefully... When I read about the same event here on SB.com, I had the same reaction.We know S-W, and BT wheated bourbon can tastes good, very good, at 7-12+ years and at highter proof points. How fundamentally different can MM white dog be? How fundamentally different can MM rackhouses be? Link to comment Share on other sites More sharing options...
Skunk Posted October 6, 2009 Share Posted October 6, 2009 One of the responses in John's blog was by someone who was at an event where samples were given of 9 year old Makers, to demonstrate how extra aging didn't do Maker's any favors. My take on that, which I posted there, was that I wouldn't put it past them to have selected a barrel that...shall we say...aged less than gracefully . They left a bottle of that, presumably for sampling, at the Maker's Mark lounge in one of the local casinos. It was referred to as 'overaged', but to me it was more like 'properly aged'. Much more complex with a great balance of wood and hard-candy sweetness. Very graceful indeed. The bartender was selling it to us by the glass for the same price as regular makers ($7.50), and I was as sad to see them run out of that as I was when they ran out of o7 Parkers (at $9). I would definitely pay $40/bottle for it. Link to comment Share on other sites More sharing options...
M1Paul Posted October 10, 2009 Share Posted October 10, 2009 During a trip to Japan about 6 years ago I picked up a bottle of the MM black label (95 proof) and the MM gold label (101) proof. Are they still bottling those versions for export? I found the 101 version especially richer than the red label sold in the US. Link to comment Share on other sites More sharing options...
NeoTexan Posted October 10, 2009 Share Posted October 10, 2009 During a trip to Japan about 6 years ago I picked up a bottle of the MM black label (95 proof) and the MM gold label (101) proof. Are they still bottling those versions for export? I found the 101 version especially richer than the red label sold in the US.Nope ..... only one kind of MM made right now. Link to comment Share on other sites More sharing options...
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