It goes without saying that Maker's Mark is one of the most recognisable American bourbon brands – everyone recognises that iconic dripping red wax seal whether they are an American whiskey fanatic or not. 

But what is the reason for Maker's Mark's popularity? The answer goes beyond that distinctive bottle, and has much to do with the way Maker's Mark embodies both high quality and an approachable and unpretentious attitude to bourbon drinking. It stands out for its belief in a bourbon that would appeal equally to aficionados and those new to American whiskey or are simply craving for a high quality but still approachable sipper.

Maker's Mark was among the pioneers of the premium bourbon movement back in the 1970s and 80s'. It's worth remembering that back in those decades, bourbon held far less prestige. It was seen as the drink of the working class, often associated with poorly-made, harsh blends, overshadowed by the perceived sophistication of European spirits like Scotch and Cognac, while the general consumer's preferences remained heavily in favour of easy-drinking clear spirits like vodka. Yet, Maker's Mark persevered. The founders believed drinkers would eventually embrace a high quality bourbon experience, and time proved them right. This commitment to quality in the face of declining bourbon popularity is one reason for its strong brand image today.

Despite this premium positioning, Maker's Mark is also seen by bourbon fans as one of the best value-for-money products. While its fellow mainstays of the Wheated Bourbon category like W.L. Weller or Pappy Van Winkle have skyrocketed in price and become almost unobtainable for regular drinkers, Maker's Mark remains relatively affordable and accessible to the ordinary consumer. This value proposition becomes even more appreciated when you consider the price inflation in whiskey over the past years.

Central to this accessibility is founder Bill Samuels Sr.'s "Flavor Vision" of creating a bourbon that "won't blow my ears off". This wasn't meant literally, of course! He's talking about those incredibly intense bourbons with that overwhelmingly harsh and bitter oaky character that for decades have defined Kentucky bourbon.

So in a bid to create a rich and sweet yet mellow bourbon, Bill and his wife, Margie developed a mashbill for their new bourbon brand by baking bread with varying ratios of different grain recipes to determine the ideal mix. They then settled on a bourbon recipe that replaces the commonly-used rye (which contributes a lot of peppery spice and pungency) with soft red winter wheat. 

Red winter wheat is central to the signature smoothness of Maker's Mark.

This results in a smoother, sweeter spirit that is less spicy than typical rye-based bourbons. Bill Sr. also oversaw a specific aging regime that ensured the bourbon remained approachable and didn't develop harsh tannins, even in the hot Kentuckian climate.

Finally, Maker’s Mark is perhaps the only major bourbon distiller that has retained the tedious practice of having its distillery staff shift their barrels up and down throughout the rickhouse to ensure every barrel of whisky matures as consistently as possible (the position of a barrel within a rickhouse has a large impact on the temperature and airflow it's exposed to). This contrasts with the practice of most modern bourbon distilleries that simply allow their whiskey to mature at different rates, before they are ex post facto divided into different product lines.

Maker's Mark has shared this detail of their process but hasn't been forthcoming about why exactly they take the trouble to do so. However, many guess that rotating the barrels this way helps to moderate the development of tannins and results in an overall smoother bourbon than one that is a blend of super oaky bourbon at the top of the rickhouse and lighter-tasting bourbon at the bottom of the rickhouse.  

It's this focus on making a smooth bourbon that explains why Maker's Mark takes a very cautious approach to expanding its product line. New expressions are released very gradually, ensuring they conform to the brand's signature smoothness. Following the original Maker's Mark which was introduced in 1958, they've only in recent decades went into variants such as the Maker's Mark 46 (2010), Maker's Mark Cask Strength (2014), and the latest new release Maker's Mark Cellar Aged (2023) joining the lineup. To create each new release, much effort is also devoted to finding ways to age its whiskies to achieve greater complexity without becoming overly bitter and tannic under the notoriously hot Kentucky climate. 

For this review, we'll taste and evaluate the four key permanent expressions in Maker's Mark's lineup that are readily available from retailers online and off. We'll be tasting the original Maker's Mark, the Maker's Mark 46, the Cask Strength, and the Cellar Aged release.

We will also be giving them a score. But with Maker's Mark, it's important to acknowledge a degree of subjectivity in drinker's preferences. Some high-proof, high-octane bourbon connoisseurs will prefer the robustness and intensity of the Cask Strength and rate them higher. Many other fans of Maker's Mark would probably prefer the cleaner and sweeter 46 and Cellar Aged releases – which are a little bit smoother and closer in line with Bill Samuels Sr.'s original vision for approachable bourbon. 

So let's taste them. 

Maker's Mark Bourbon Whisky (Original), 45% ABV – Review

Tasting Notes

Nose: Most immediate aromatics are lots of caramel, brown sugar, toffee, vanilla frosting, baking spices too - it’s like a liquid Cinnabon. There’s a little touch of sweet cherry hard candy and baked cherry crumble too. For the most part, it's really sweet and has this pastry-like quality. A light touch of oak spices, and at times a very light grassy herbaceousness that sort of feels like a faint waft of wet grass.

Taste: Big, bold, sweet and rich notes - fairly consistent with its aromas, all those caramel, toffee, honey, baking spices - cinnamon and clove, a little bit of candied ginger giving it this spiciness that’s very well integrated to the body. Again, there’s this pop of cherry hard candy. Little bit of wood shavings here too. A slight touch of copper here as well.

Finish: A little more of the wood shavings coming through - more dryness with those oak tannins along with some bitterness. It's also somewhat oily in texture and mildly sweet, like teriyaki glaze.

My Thoughts

All things considered, for the price and how available it is - this one’s pretty good value. That's especially if you consider that it’s one of a smaller group of wheated bourbons - the other being something that’s astronomical in price - it’s really quite a good pick!

It has all the qualities you’d typically associate with bourbon, with just a slight bit of that hit of cherry that you get with wheated bourbons. In that sense it’s really right on the mark of giving a really affordable entry point to what a wheated bourbon should taste like. It’s one of those expressions where you’d taste it and go “yep, that’s bourbon alright”.

There's at times a light sense of spirit-y quality that can come off a little bit coppery and metallic, and it doesn’t have this insane level of richness and depth, but again, this is only Maker’s Mark entry level offering. For its price and how easily available it is, it’s a very reliable pick.

My Rating: 6/10

Maker's Mark 46 - Bourbon Whisky Barrel Finished With Oak Staves, 47% ABV – Review

This expression is essentially the original Maker's Mark that has been fully matured as usual (to about 6 or 7 years in a rickhouse) before specially crafted seared French oak staves inserted into the barrels and the whisky is then finished for about 9 weeks in a specially built limestone cellar that provides an optimal cool temperature, shielding the whisky from the intense Kentuckian climate.

This stave treatment was developed in collaboration with Independent Stave Company. The intention is to provide the bourbon with additional notes of vanilla, caramel, and spices, thus creating a richer, more complex flavour than the standard Maker's Mark.

In case you're wondering, as I have for a long time, the number '46' is simply the oak stave profile number that was assigned to the particular oak stave that the Maker's Mark team found would achieve the most desirable flavour profile. 

Tasting Notes

Nose: Rich, sweet and spiced. This opens with a familiar richness – lots of caramel, vanilla, and baking spices like in the original Maker's. It feels like the volume has been turned up a slight notch: there's bright cherry, almost like cherry pie, then a noticeable toasted oakiness and a hint of aniseed adding warmth. There's also a touch of something green and herbaceous in the background, which wasn't quite as prominent in the standard Maker's Mark.

Palate: Big and bold on the tongue, with an oily texture that coats the mouth nicely. There's definitely a burst of sweetness: caramel, honey, and toffee, even more than the standard Maker's Mark. The familiar baking spices are there, followed by more warm oak flavours. This definitely feels cleaner and more vibrant than the standard Maker's Mark.

Interestingly, I pick up a hint of dark chocolate and dried tobacco leaves, likely from those French oak staves. It's got this subtle minerality too, a bit like wet slate.

Finish: Long, with a trailing note of cherry jam alongside dry oak and some indistinct wood spices right at the end. 

My Thoughts

Another solid, solid offering from Maker's Mark, and certainly very great value for money once again. The 46 takes everything I liked about the original and dials it up a bit. Nosing it at first brush, this doesn't seem too different from the original Maker's Mark, but on tasting it, it's noticeably sweeter with less of that metallic coppery off note that I find in the standard Maker's.

It's worth pointing out that this is made in pretty much the same may as the original Maker's Mark with one small difference: it has spent an extra 9 weeks of finishing with French oak s in Maker's Mark's limestone cellar. So it's not surprising that the differences are a bit more subtle.

The one thing I'd note is that the finish does lean quite heavily into dry oak, which might not be for everyone who prefers a cleaner bourbon experience. 

My Rating: 7/10

Maker's Mark Cask Strength Bourbon Whisky, 55% ABV (110 Proof) – Review

If Maker's Mark is known for sweet, mellow bourbon, their Cask Strength release is an olive branch to die-hard bourbon lovers.

As we already know, a big part of the brand's story has always been about approachability – a bourbon anyone can enjoy, no harsh oakiness or fiery burn, and the team has been quite adamant about preserving their founder's Flavour Vision. Eventually, in 2014, they finally joined the growing trend towards higher-proof bourbon, releasing Cask Strength edition to satisfy fans craving a bolder, more intense spirit.

Typical Maker's Mark expression are cut with limestone water and brought down to a standard bottling strength, like the 45% ABV of classic Maker's Mark. The Cask Strength simply forgoes this dilution. Your bottle will likely be somewhere between 108 and 114 proof, varying batch by batch. This means every release offers a slightly unique flavour profile and intensity level. The result is - surprise, surprise - a richer and more complex Maker's Mark which bourbon lovers have been dying to try.  

I have with me here the Maker's Mark Cask Strength Batch No. 23-05, which is presumably the fifth batch released in 2023. This comes in at 110.0 proof, or 55.0% ABV.

Let's give this a taste. 

Tasting notes

Nose: It's like a summer fruit basket! Opens with tons of ripe peaches and apricots, then it gets all confectionary-like with toffee, caramel apple, and vanilla, with those sweet strawberry creme swirl candies making a cameo too. Sweetness is complimented by a balanced herbaceousness beneath everything – a bit like pine needles, even a hint of eucalyptus. Then toasted granola, lots of oak, and this faint, almost chalky note.

Palate: Wow, this is intense, but in a good way! Sweet, nutty, and a touch bitter – all those flavours hit at once, and the texture is thick and syrupy. I get a huge wave of maraschino cherry, like liqueur, then Dr. Pepper, and this crème brulee thing with a burnt caramel crust.

Roasted nuts come through – almonds and walnuts, with a hint of chocolate and heavy spices like cinnamon and anise seed. Honestly, it's almost got that rye spice to it, a peppery heat that's way more punchy than any other Maker's I've tried. There's this slight saltiness balancing out the sweetness, which is a nice touch.

Finish: Long and warm, that cherry note hangs on, but there's a lot of oakiness coming through. It dries out with those tannins you get from strong tea.

My Thoughts:

This is a decadent, delicious, wild ride. Many of the typical Maker's Mark flavours are in there, just blown up to the next level – although I should say it no longer has that slight minerality that might have come from the limestone water used to cut the typical Maker's Mark.

That heavy oakiness at the end is of course a big departure from the Maker's Mark style as they usually avoid anything too bitter or tannic. But what are you expecting – it's cask strength!

This one would be a delight for the heavy spirits drinker for sure - fans of high-proof Caribbean dark rum will definitely eat this up. On the other hand, I expect the heat and bourbon spice kick might be too intense for many who are only accustomed to lighter single malts and white spirits. For folks who can't do cask strength, I think a splash of water would make this much more approachable – it'd tone down the heat and let more of those sweet cherry flavours shine.

My Rating: 8.5/10 

Maker’s Mark Cellar Aged 2023, 57.85% ABV – Review 

Nose: Sweetness leads the way – think rich caramel and toffee, with a touch of wood polish for a classic bourbon note. Baked goods add warmth, suggesting cinnamon rolls with a dusting of demerara sugar. There's a hint of chocolate milk, a touch of sarsaparilla, even a distinct but light herbaceous liquorice sweetness like Nin Jiom Pei Pa Koa (Chinese herbal cough syrup). The oak is very very restrained, allowing much of those sweeter notes to shine. It's also very approachable despite the higher ABV.

Palate: The sweetness continues with caramel, now joined by brown sugar and a hint of caramelized maple syrup. Baking spices emerge, adding a gentle warmth that gradually builds on the tongue, becoming more robust, yet never overwhelming. Delicate, well-integrated oak weaves through these flavors, while subtle notes of strawberry jam and a touch of raspberry add a touch of fruitiness.

Finish: The heat peaks at the end, with a satisfying touch of sharpness that lingers alongside hints of dark chocolate shavings and a whisper of earthiness.

My Thoughts:

This bourbon feels incredibly intentional. It delivers a luscious sweetness that's clean and balanced, defying all expectations of those heavy oak tannins typically associated with older bourbons of 10 years and above. The signature Maker's Mark smoothness is on full display and this seems even fresher than their flagship younger expression, with an elegant, gradually unfolding warmth in the mouth.

Overall, this is one of the very few high-age bourbons that will easily appeal to people who appreciate smooth and balanced bourbons. I imagine this would really appeal to Scotch and Japanese whisky lovers too.

My Rating: 7.5/10

Concluding thoughts

Let's wrap this up with a quick rundown of what we think of each of these Maker's Mark expressions:

• Maker's Mark (Original): Solid, dependable, and great value. It delivers classic wheated bourbon flavour and is a reliable choice for anyone wanting a smooth, unchallenging sipper. That said, sensitive sippers could pick up some mild coppery notes that aren't the most appealing.
• Maker's Mark 46: A slightly sweeter and oakier version of the original, making it a good step-up for those who like the standard Maker's Mark but want a touch more oomph. It's also cleaner in its flavour profile.
• Maker's Mark Cask Strength: Big, bold, and packs a punch like any classic barrel proof bourbon would. This is for the bourbon lover - or high proof rum lover - who enjoys that higher proof intensity and able to accept the heat, spice and heavier oak tannins.
• Maker's Mark Cellar Aged: Exceptionally smooth and clean for its age, and is completely devoid of harsh or bitter oaky notes. Perfectly embodies the Maker's Mark ethos of a flavourful but approachable bourbon. 

So, which do would I reach for most often? It's a real toss-up between the Maker's Mark Cellar Aged and the Cask Strength – two whiskies that couldn't be more different.

The Cellar Aged is the clear winner for its sheer smoothness and refined flavour. This one's perfect for sharing or gifting, even to those less accustomed to bourbon. You know everyone will enjoy it. On the other hand, the Cask Strength is a bourbon geek's delight. It's got all that spice and intensity, delivering a classic high-octane bourbon experience. This is the bottle I open when I'm craving a robust, heavy dram.

Ultimately, it depends on your mood and preference. Personally, I can handle the heat of high strength spirits so long as the flavour payoff is great, so the Cask Strength would be my personal pick.

@CharsiuCharlie