£56.35
Maker's Mark Kentucky bourbon offers a smooth, approachable taste profile developed by sixth-generation distiller Bill Samuels Sr. This American whiskey uses soft red winter wheat instead of rye for subtle woody notes with flavors of vanilla, caramel and fruit.
- Handmade since 1953 at Loretto, Kentucky distillery
- Bottled at 90 proof (45% ABV) for consistent quality
- Signature red wax hand-dipped sealing method ensures freshness
- Double gold winner at San Francisco World Spirits Competition 2020 and 2021
- Suitable for drinking neat or in cocktails like the Maker's Mark Classic Buck
- £56.35
- £56.35
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Description
xNet Content: 70 Centilitres
Alcohol By Volume: 45% - Units: 31.5
Features: Handmade since 1953
If you're looking for a smooth, sweet and easy-to-drink whisky, you've found it. Maker's Mark Classic Bourbon was carefully developed by sixth-generation distiller Bill Samuels Sr. to be just that. Still made to his unique recipe, this full-flavored bourbon is subtly woody with flavors of vanilla, caramel and fruit. It's easy to drink neat, and can pull its weight in a cocktail. Mix it with ginger ale and lime for an effortless long drink.
This one literally changed the way we think about bourbon, all because one man changed the way he thought about making it. Bill Samuels, Sr., wanted a whisky he would enjoy drinking. Never bitter or sharp, Maker's Mark is made with soft red winter wheat, instead of rye, for a one-of-a-kind, full-flavored bourbon that's approachably smooth.
To ensure consistency, we still rotate every barrel by hand and age our bourbon to taste, not time. Just like Bill would have wanted. Once it's ready it's bottled at 90 proof, hand-dipped in our signature red wax. Just think of it as our seal of approval.
Since its establishment, Maker's Mark has continually impressed critics, winning double gold at the San Francisco World Spirits Competition in 2020 and 2021.
Manufacturer Address: Distilled, aged and bottled by: The Maker's Mark Distillery, Inc., Star Hill Farm, Loretto, KY. USA.
