Characteristics of Makers Mark

[justataste]

I've been studying the Whiskey Tree and puzzling over mashbills etc.

One thing I have not been able to discern is if Makers Mark is a wheater? Similar to Weller's?

I would appreciate any thoughts on characteristics of MM or tasting notes also. Thanks fo any help.

[cowdery]

I've been studying the Whiskey Tree and puzzling over mashbills etc.

One thing I have not been able to discern is if Makers Mark is a wheater? Similar to Weller's?

I would appreciate any thoughts on characteristics of MM or tasting notes also. Thanks fo any help.

Although Maker's Mark is not the only wheated bourbon, nor was it the first, it probably is the best known wheated bourbon and known primarily for that, i.e., that's always been they're most publicized point-of-difference. Maker's Mark emphasizes no bitterness, no harsh hot flavors, just sweetness and, if not light, then candy, spice, and fruit flavors.

Rye adds spice and earthiness to a bourbon, so the main thing about wheaters isn't the presence of wheat so much as it is the absence of rye.

[Alden]

To me they taste remarkably similar.

I doubt I could tell them apart in a blind taste test.

[Bootlegger1929]

And just to add to what chuck said above in reference to S-W I believe the MM recipe is derived from the original wHeated recipe used by S-W or maybe just one of their recipes. I don't know the specifics or how true that is so maybe someone more knowledgable can fill in the blacks.

[WAINWRIGHT]

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.

[TheNovaMan]

Rye adds spice and earthiness to a bourbon, so the main thing about wheaters isn't the presence of wheat so much as it is the absence of rye.

That's what I thought, and that's why I don't understand why they bother with the wheat at all. There's no law that says bourbon has to have three grains (AFAIK).

[justataste]

Thanks folks. I appreciate your gracious replies and the good info.

I think I am beginning to realize a trend for me in liking bourbons with higher rye percentage in the mashbill.

Although all this mashbill stuff is new to me. Still learning.

[Flyfish]

That's what I thought, and that's why I don't understand why they bother with the wheat at all. There's no law that says bourbon has to have three grains (AFAIK).

Edited April 9, 2013 by Flyfish

[BigBoldBully]

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.

[Alden]

I like both wheaters and high rye.

Just depends on what I'm in the mood for.

Weller 12 is excellent, and MM is very good too. Between the two, like I said, I would have a hard time choosing, but Weller would probably win out.

[justataste]

Alden, is 4R SmB high rye enough?

[TheNovaMan]

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.

[Alden]

Alden, is 4R SmB high rye enough?

Yes, I think it is.

[cowdery]

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.

[tanstaafl2]

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?

[Tucker]

Has there ever been a bourbon that uses barley as the primary "flavoring grain" (above and beyond the malt used in most bourbons)?

[tanstaafl2]

Town Branch has a mash bill of 51% corn and 49% malted barley.

[rndenks]

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.

[justataste]

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

[fishnbowljoe]

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.

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. :grin:

Cheers! Joe

[squire]

It also makes a useful gift for non Bourbon drinkers.

[Alden]

It also makes a useful gift for non Bourbon drinkers.

People like the melted red wax on the top. Looks like a hand-made Christmas gift.