The first release in Maker’s Mark’s wood-finishing series, Maker’s 46 takes the signature smoothness of the original and amps it up with boldness and complexity. Starting with fully matured cask strength Maker’s Mark, the whisky is finished with 10 seared virgin French oak staves for nine weeks in a limestone cellar. This innovative process (inspired by “Stave Profile No. 46”) brings out deep layers of caramel, baking spice, and toasted oak—all without adding bitterness.

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The first bourbon in our wood-finishing series, Maker's Mark 46 was created by Bill Samuels, Jr., to amplify the flavors he loves in Maker's Mark. The innovative wood-stave-finishing process starts with fully matured Maker's Mark at cask strength. We then insert 10 seared virgin French oak staves into the barrel and finish it for nine weeks in our limestone cellar. The result is Maker's Mark 46: bolder and more complex, but without the bitterness typical of longer-aged whiskies.

So, why Maker's Mark 46?
The wood-finishing experiments were largely enacted by Bill Samuels, Jr., and Master Distiller Kevin Smith, with a big assist from the Independent Stave Company, the distillery's longtime cooperage. After finally finding the flavor they were after, Bill, Jr., learned that the perfectly toasted French oak stave was on file as "Stave Profile No. 46."

Technical Specs

Alcohol: 47% ABV
Closure: Screw Cap
Vintage: NV
Grain Varieties: Corn, soft red winter wheat and malted barley
Origin: Loretto, Kentucky, USA
Distillation: Distilled using the traditional Maker's Mark bourbon production process
Finishing: Fully matured Maker's Mark bourbon is finished with 10 seared virgin French oak staves inserted into the barrel
Oak: American oak bourbon barrels with seared French oak staves
Ageing: Matured to taste, then finished with French oak staves for approximately 9 weeks in a limestone cellar; no age statement
Producer: Maker's Mark Distillery
Classification: Kentucky Straight Bourbon Whiskey
Region: Kentucky, USA
Product Style: French-oak-finished bourbon

Serving Temperature: Room temperature, neat
Decanting: Not required. Serve neat or over a large ice cube; a few drops of water can help reveal additional aromas.
Food Pairing: Excellent with dark chocolate, pecan pie, crème brûlée, smoked brisket, grilled steak, barbecue ribs and aged cheddar.