makers mark cask strength

[straightwhiskeyruffneck]

Anybody try out makers mark cask strength? Pretty sure I'm gonna buy it just out of curiosity, I'm sure it'll be a good pour

[SqueakScolari]

I'm looking for it.

[Paddy]

Anybody try out makers mark cask strength? Pretty sure I'm gonna buy it just out of curiosity, I'm sure it'll be a good pour

There's a whole thread dedicated to this here...

http://www.straightbourbon.com/forums/showthread.php?22747-Maker-s-Mark-Cask-Strength

[smokinjoe]

Here's another thread on it. It was recently discussed as Bourbon of the Month.

http://www.straightbourbon.com/forums/showthread.php?23077-BOTM-11-14-Maker-s-Mark-Cask-Strength

[Harry in WashDC]

[BUMP.  Also, I couldn't get either of those two links to work.]  Some nice-to-know info popped up in Beam Suntory's presentation at WhiskyFestDC last night.  Phillip Pepperdine (East Coast rep) was supposed to present but was replaced by Ms. ____ (I was in the back row - where I always sat in school and paid about as much attention as I used to, and I think she told us her name and said she was a rep in the Midwest).  ANYWAY, we tasted a Bill Samuels Jr. pick of a MM Private Select (all 10 staves were the same, but I forgot to mark down which ones although the selection was indicated on the back of the bottle but think it was the "middle" box was checked), his pick of a MM CS, a Baker's (which is 107p/7yr, remember), and a KC SiB.

 

They tasted as expected - no surprise for me, anyway - but Ms. ____ did say the MM mash bill is 70% corn, 16% wheat, and 14% malted barley, and I think she said no additional enzymes are added.  She also said an MM CS batch is 150 barrels of 6 to 8 year old MM, and they plan to continue making MM CS part of their permanent releases.  The MM CS is bottled at 108 to 114 proof, and they have no intention of changing that or the age, either.

 

 

[OldFitzWithTheGoldLabel]

 
They tasted as expected - no surprise for me, anyway - but Ms. ____ did say the MM mash bill is 70% corn, 16% wheat, and 14% malted barley, and I think she said no additional enzymes are added.  She also said an MM CS batch is 150 barrels of 6 to 8 year old MM, and they plan to continue making MM CS part of their permanent releases.  The MM CS is bottled at 108 to 114 proof, and they have no intention of changing that or the age, either.
 
 

Thanks for the information. 150 barrels is a good amount of barrels.

Sent from my XT1650 using Tapatalk

[tanstaafl2]

2 hours ago, Harry in WashDC said:

[BUMP.  Also, I couldn't get either of those two links to work.]  Some nice-to-know info popped up in Beam Suntory's presentation at WhiskyFestDC last night.  Phillip Pepperdine (East Coast rep) was supposed to present but was replaced by Ms. ____ (I was in the back row - where I always sat in school and paid about as much attention as I used to, and I think she told us her name and said she was a rep in the Midwest).  ANYWAY, we tasted a Bill Samuels Jr. pick of a MM Private Select (all 10 staves were the same, but I forgot to mark down which ones although the selection was indicated on the back of the bottle but think it was the "middle" box was checked), his pick of a MM CS, a Baker's (which is 107p/7yr, remember), and a KC SiB.

 

They tasted as expected - no surprise for me, anyway - but Ms. ____ did say the MM mash bill is 70% corn, 16% wheat, and 14% malted barley, and I think she said no additional enzymes are added.  She also said an MM CS batch is 150 barrels of 6 to 8 year old MM, and they plan to continue making MM CS part of their permanent releases.  The MM CS is bottled at 108 to 114 proof, and they have no intention of changing that or the age, either.

 

 

 

If in fact Mr. Samuels selected all 10 staves the same and it was the middle box then he thoughtfully went to all the that trouble to make a bottle of Makers 46. In other words the middle box is the staves normally added for basic Makers 46 as best I can tell and none of the staves that might have some unique impact were used.

 

 

That sounds pretty boring! But who knows, perhaps that is an accurate reflection of his taste in whiskey...

[tanstaafl2]

I suppose it could be staves from a previous barrel of Makers 46 and he essentially made a bottle of Makers 46 aged in a little extra Makers 46. But it still sounds kinda boring!

 

The regular Makers 46 is made with seared (new?) French oak staves as I recall. I presume that is option 2 on the label above.

Edited March 3, 2017 by tanstaafl2

[Harry in WashDC]

Now that I see the picture, I'm pretty sure it was 10 of the Maker's 46.  There was some discussion of how what we were tasting started with MM 46 and was a heftier version or some such to show off the searing vs. charring. (I just have to stop sitting in the back of classrooms; I miss too much.)

[Stever]

Hoping to try some of this with Kozman tomorrow!