Review: Maker's 46

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Bottled purchased by EZdrinking.

Owned by Beam Suntory, Maker's 46 Kentucky Bourbon Whisky Barrel Finished with Oak Staves is distilled at the Maker's Mark Distillery in Loretto, KY,  and bottled at 47% ABV.

Price: $27-$40

Launched in July 2010, Maker's 46 was the first regularly produced variation of Maker's Mark Bourbon in 52 years. The original Maker's Mark was sold for the first time in 1958 and was the creation of Bill and Margie Samuels. Maker's Mark is reported to have a mash bill of 70% corn, 16% Red Winter Wheat, 14% Barley and aged about six years. Maker's 46 takes mature casks of Maker's Mark, empties them out adds in 10 "seared" French oak staves, refills the barrels with the mature bourbon and lets them rest for another ten weeks or so. Neither Beam Suntory or Maker's Mark really explains what seared oak staves means but I'm guessing that the staves are heated somewhere between toasted and charred. As for the name, when Samuels was working on the formula for this iteration of Maker's, he did a quite a few test batches and apparently number 46 was the winner, hence Maker's 46. 

Like Maker's Mark, Maker's 46 is one of a small handful of American Whiskeys that spells whisky without an 'e' on its label. If you'd like to know the significance of spelling whiskey with or without an 'e,' the short answer is just convention but if you'd like the long answer, check out my series Whiskey vs. Whisky. Maker's 46 also shares the same iconic Maker's Mark stamp and dipped wax bottle neck. According to the Samuels' family, Margie came up with the idea for both of these elements. The stamp which has a image of a star refers to Star Hill Farm where the distillery is locate, the "S" stands for Samuels and "IV" symbolizes that Bill Samuels Sr. was a fourth generation distiller.

Lastly, Maker's 46 was one of nine bourbons I selected in a blind tasting of bourbons less than $50. You can read how it did here.

Tasting Notes

Nose: The nose is very nice. At 47% ABV the alcohol is clearly present and carries strong notes of vanilla and oak with lighter sweet aromas of caramel and burnt wood with a hint of grain or baked bread in the background. As the whiskey sits in the glass, the nose opens up with notes of oily tobacco, cedar and clove. With water more aromas of green oak open up. 

Palate: At first sip my reaction was "wow it is hot". To my taste this whisky is very astringent and taste like green wood. With water the astringency lightens  up a bit but doesn't go away. However, more flavors of cinnamon and clove come forward with a very light sweetness.

Finish: Neat, the finish has notes of tobacco, leather, corn and oak with the faintest hint of caramel. The finish is intense and bitter. With a little water the finish softens and some sweetness hangs on to the tip of the tongue.

Conclusion: Maker's 46 is not for me. I don't like the regular Maker's Mark so it's no surprise to me that adding more wood would not make my experience of it better. That being said, of you like Maker's Mark and you like extra aged bourbon with mower oak character at a higher proof they this might appeal to you. Also, I could see Maker's 46 working well mixed with soda or cola. The intensity of the spirit would probably stand up well to the dilution and some added sugar. 

Blind Tasting Bourbon Less Than $50

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A while ago I organized a blind tasting of bourbons that cost less than $50. I was inspired to put this together after a small group of friends and I did a blind tasting of whiskeys under $20. That tasting was both a lot of fun and introduced me to a couple of bourbons that I really love. Wanting to repeat this process I put together a game plan. First, I wanted to focus the tasting only on bourbons between $20 and $50. I picked this price point for two reasons: one, my expectation was the overall quality would be a little higher than the under $20 bracket; and two, because it falls in the range that I and many of my friends would feel comfortable spending on a bottle to drink at home from time to time without feeling like its so expensive or exceptional we'd have to save it for some sort of special occasion. Second,  I only wanted bourbons that I knew were sold by the distillery i.e. no Non-Distiller Producer bourbons like Bulleit or Black Maple Hill. Third, I didn't want any single barrel products because by nature their flavor profile can change from barrel to barrel and I wanted to help people find a bourbon that they would like and be able to return to and have it taste the same as it was at the party.  With these criteria in mind I went about finding bourbons that fit.

I found over dozen bourbons that matched my criteria however, 12 samples of bourbons even at 1/4 oz each starts to add up. I wanted to be sure that people could get home safely so I limited the field to nine. As I spread the word among my friends I was able to find about 25 people who committed to coming and who were willing to chip in to cover the costs of the whiskey.

Now, because I also wanted to participate in the tasting, the trick was figuring out how to set things up so the tasting was blind for me as well. The solution I settled on was I would mark nine brown paper lunch bags with the planetary symbols, Mars ♂, Venus ♀ etc. and then my wife bagged the bottles. For a couple of the bottles that were more easy to identify we decanted the bourbon into clean wine bottles.

The tasting was hosted at a friend's house and I placed three bottles of bourbon in the kitchen, the living room and a spare bedroom. The reason for this was that it forced people to move around and not just all congregate in one room of the house. I wasn't concerned about the order in which people tasted the bourbons so it worked fine. In a more formal tasting, flight order is important but for our purposes it was an easy sacrifice.

After a few hours or tasting and eating snacks, I collected the score sheets that I handed out the to tasters. They rated each bourbon from 1-10 based on what they liked. When I tallied the results, one of the first things that stood out was there were no bad bourbons in the batch.  While people liked some bourbons more than others there were no clear winners or losers. In the tasting under $20 it was very obvious that there were a couple of whiskeys that everyone liked and a couple that everyone didn't like, but not this time. This was an encouraging result because what it said to me was if you are going to buy a bourbon in the $20-$50 price range, you can be sure that it is a quality product though you can't guarantee the it will be your favorite.

After tallying the scores here were the results from our group of tasters:

1. Russel's Reserve 10 Year Old 90 Proof (45% ABV) Distilled by the Wild Turkey Distillery in Lawrenceburg, KY.

2. Henry DuYore's Straight Bourbon 91.3 Proof (45.65% ABV) Distilled by Ransom Spirits in Sheridan, OR. (This was the only craft bourbon and the only bourbon not from Kentucky in the tasting.)

3. John E. Fitzgerald Larceny 92 Proof (46% ABV) Distilled at the Bernheim distillery in Louisville, KY and owned by Heaven Hill.

4. Colonel E.H. Taylor Small Batch Bottled in Bond 100 Proof (50% ABV) Distilled at the Buffalo Trace Distillery in Frankfort, KY.

5. Woodford Reserve Distiller's Select, 90.4 Proof (45.2% ABV) Distilled at the Woodford Reserve Distillery in Versailles, KY and owned by Brown-Forman.

6. Elijah Craig 12 Year Old 94 Proof (47% ABV) Distilled at the Bernheim distillery in Louisville, KY and owned by Heaven Hill.

7. Four Roses Small Batch 90 Proof (45% ABV) Distilled at Four Roses in Lawrenceburg, KY.

8. Basil Hayden 80 Proof (40% ABV) Distilled at Jim Beam's Clermont and Frankfort distilleries in KY.

9. Maker's 46 94 Proof (47% ABV) Distilled at the Maker's Mark Distillery in Loretto, KY.

From my personal score sheet my highest rating went to Colonel Taylor which was something I had never tried before and I was happy to find a new bourbon  that I really enjoyed. The other interesting thing was I gave my lowest rating to Maker's 46 which didn't surprise me since I'm not a huge fan of Makers Mark. It was reassuring to see that my taste buds are pretty reliable both when I know what I'm drinking and when I tasting things blind. In the end, this was a really fun event to organize and it was a blast getting a house full of people drinking and discovering some really good bourbon.