The Story Behind The Idea

How it’s Made

Since 1958, the Maker’s Mark® Distillery in Loretto, Ky., has made only one thing — Maker’s Mark Bourbon. It was Bill Samuels, Sr.’s pioneering spirit that led him to experiment with soft red winter wheat as the flavoring grain, in place of rye, that ultimately created the taste profile that is so unique to Maker’s Mark. His idea not only changed the bourbon category forever, but his philosophy of combining “taste good” with “good taste” has remained the core of the brand’s guiding principles to this day.

In the innovative spirit of Bill Samuels, Sr., and at the consistent prodding from bourbon lovers, taste-makers and our Ambassadors, Master Distiller Kevin Smith began experimenting to see if we could come up with something new and different that would be true to the craft and heritage of Maker’s Mark.

After many bad ideas, Kevin came to the conclusion that the foundation for our new bourbon would be our own fully matured Maker’s Mark. Kevin’s next decision would prove equally insightful. He decided to enlist Brad Boswell, owner of our barrel maker, Independent Stave, to provide technical assistance. Brad’s passion soon equaled Kevin’s passion to create
something new and different. Together they experimented tirelessly, realizing that their creation could not and should not come from artificial flavors. Instead, the creation should come naturally from grains and wood. Finally, in December 2009, they exclaimed, “We think we’ve got it!”

Maker’s 46 is the first new product ever from Maker’s Mark Distillery, and we are the only distillery to use this stave process in creating bourbon.

Maker’s 46™ Bourbon Whisky, 47% Alc./Vol. ©2010 Maker’s Mark Distillery, Inc., Loretto, KY.

Maker’s 46 Tasting Notes
Age To Maturity Proof 94

Aroma Pleasant, sweet, toasty oak nose with caramel overtones. More intense aroma without an alcohol nose.
Taste Rich, creamy seared-oak flavors; caramel and vanilla notes linger on
the front of the palate, but it is still soft enough to hold on the tongue
even at 94 proof.
Finish A big, mouth-watering oaky finish. Long with a little spice, staying forward on the palate without the bitter bite found in older whiskies

Why the number 46?

During the experimentation process, Brad and Kevin tried manipulating oak staves in a variety of ways for different flavors, and it was through that  process that Maker’s 46 got its name. 46 was the profile number assigned by Brad Boswell to the process used to sear the oak staves that proved successful in creating the taste profile that Kevin and Brad had been working to achieve.

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