Maker’s Mark Kentucky Straight Bourbon Whisky is the wheated bourbon that changed what American bourbon could be — created in 1953 by Bill Samuels Sr. at Star Hill Farm in Loretto, Kentucky, replacing the traditional rye grain with winter wheat to produce a softer, gentler, more approachable bourbon than the category had ever seen. The Samuels family had been making whisky since the 18th century, but Bill Samuels Sr. wanted to make bourbon that didn’t taste harsh. He spent years adjusting the grain recipe, famously baking different grain combinations into bread loaves to taste the flavor before committing to production. The final mashbill — corn, malted barley, and red winter wheat — produces the honey-forward, vanilla-rich, and low-spice character that has become the Maker’s Mark signature. Every bottle is hand-dipped in red wax at the Loretto distillery, a process unchanged since the first commercial release. The distillery itself is a National Historic Landmark. The bourbon is aged in 19-gallon barrels (smaller than the industry standard 53-gallon barrel), which increases surface area contact and accelerates maturation without compromising the wheated character. Tasting Notes Nose: Honey, vanilla cream, soft caramel, and winter wheat sweetness. Gentle floral notes with no sharp rye spice. Palate: Smooth, round, and approachable — caramel, baked vanilla, dried fruit, and very light oak. The wheat softens everything without making it thin. Finish: Warm, medium-length, honey and vanilla with gentle wood at the close. Specs Producer: Maker’s Mark Distillery, Loretto, Kentucky | Mashbill: Corn, red winter wheat, malted barley (no rye) | ABV: 45% (90 proof) | Age: Approximately 6 years | Size: 750ml Browse the full Maker’s Mark collection at Wooden Cork. Frequently Asked Questions What makes Maker’s Mark different from standard bourbon?Wheat instead of rye as the secondary grain. Most bourbon uses rye, which produces spicy, peppery character. Maker’s Mark uses red winter wheat, which produces honey, vanilla, and soft caramel notes without the rye bite. This was Bill Samuels Sr.’s deliberate innovation — he wanted bourbon people could enjoy without the harshness typical of the era. Is Maker’s Mark a small-batch bourbon?Maker’s Mark is produced in relatively small batches compared to large industrial bourbon operations, and the Loretto distillery is considered a craft-scale producer relative to industry giants. However, it is widely distributed and not a limited-allocation product — “small batch” in the Maker’s Mark context means individual barrel selection and hand-dipping, not scarce production volume. {"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What makes Maker’s Mark different from standard bourbon?","acceptedAnswer":{"@type":"Answer","text":"Wheat instead of rye as the secondary grain. Rye produces spicy peppery character; red winter wheat produces honey, vanilla, and soft caramel without the rye bite. Bill Samuels Sr.’s deliberate innovation to create bourbon people could enjoy without harshness."}},{"@type":"Question","name":"Is Maker’s Mark a small-batch bourbon?","acceptedAnswer":{"@type":"Answer","text":"Produced in relatively small batches with hand-dipping and individual barrel selection, but widely distributed and not a limited-allocation product. Small batch at Maker’s Mark means craftsmanship, not scarcity."}}]}
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