This bottling of Maker’s Mark Kentucky Bourbon, an original distillery bottling, was produced using a special process; the first test cask was number 46, hence the name. The whisky is finished in casks filled with toasted French oak staves and oak chips.
Maker's Mark has been produced in Loretto, Kentucky, since 1959 and belongs to Beam Suntory. Bill Samuels, together with Pappy van Winkle, developed the recipe in 1953, in which a winter wheat is used instead of rye.
Whiskey production in the United States is dominated by about a dozen large distilleries, so that almost all whiskey sold comes from a single distillery, and blended whiskey is almost non-existent as a mixture of the whiskey of several distilleries.
The terms single barrel for whiskey from a single cask and small batch for whiskey from a relatively small number of casks have become established as distinguishing features.
This bottling of Maker’s Mark Kentucky Bourbon, an original distillery bottling, was produced using a special process; the first test cask was number 46, hence the name. The whisky is finished in casks filled with toasted French oak staves and oak chips.
Maker's Mark has been produced in Loretto, Kentucky, since 1959 and belongs to Beam Suntory. Bill Samuels, together with Pappy van Winkle, developed the recipe in 1953, in which a winter wheat is used instead of rye.
Whiskey production in the United States is dominated by about a dozen large distilleries, so that almost all whiskey sold comes from a single distillery, and blended whiskey is almost non-existent as a mixture of the whiskey of several distilleries.
The terms single barrel for whiskey from a single cask and small batch for whiskey from a relatively small number of casks have become established as distinguishing features.
