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Maker's French Oaked 46 Bourbon Whisky*Packaging may vary

Maker's French Oaked 46 Bourbon Whisky

Bourbon /47% ABV / Kentucky, United States

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Product details

Category
Bourbon
Region
Kentucky, United States
ABV
47%

Product description

Maker's 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 seared virgin French oak staves into the barrel and finish it a bit longer in our limestone cellar. The result is Maker's 46: bolder and more complex, but without the bitterness typical of longer aged whiskies. Proof: 94 Aroma: Hints of French oak, caramel and sweetness. Taste: Very intense flavors, wood blending nicely with complex, rich notes of vanilla and caramel. Finish: Smooth and subtle.

View all products by Maker's MarkCalifornia Residents: Click here for Proposition 65 WARNING

Community reviews

4.834 Reviews
5
(354)
4
(35)
3
(4)
2
(1)
1
(11)
Newest
  • Luiz
    Verified Buyer
    Verified Buyer

    Great Bourbon smooth woth great vanilla hints

  • Carol Brown.
    Verified Buyer
    Verified Buyer

    Literally got this to make hot toddies as I get over a cold…I’m not much of a whiskey person at all but I did enjoy it!

  • Michael Miller.
    Verified Buyer
    Verified Buyer

    Perfect

  • Neal Osias

    I’ve been a bourbon drinker for over 50 years & with my 76th B-day coming up in May, I’m sticking with the Best… Maker’s Mark. A great sippin whisky. Oh yeah!

  • george dimick.
    Verified Buyer
    Verified Buyer

    Very smooth and not too strong. In other words I will order again

  • James

    Goo stuff

  • Rick
    Verified Buyer
    Verified Buyer

    Smooth mid-price option. Definitely one I recommend.

  • Christopher C.
    Verified Buyer
    Verified Buyer

    Great as always and very smooth.

  • James
    Verified Buyer
    Verified Buyer

    To start with order was wring when I received it. Called store they pretty much said oh well sorry can't help you. Wanted me to drive up to their store and make exchange. Vendor was horrible first experience with using this service never, ever again

  • Atticus
    Verified Buyer
    Verified Buyer

    This is Makers Mark that is stronger. I wish they made a Makers 69.

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FAQs

Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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