Maker's French Oaked 46 Bourbon Whisky
Bourbon /47% ABV / Kentucky, United States
- Kentucky, United States
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
LarryVerified BuyerVerified Buyer Katherine Hughes.Verified BuyerVerified Buyer
Haven’t opened, it will be used for New Years old fashioned’s
LuizVerified BuyerVerified Buyer
Great Bourbon smooth woth great vanilla hints
Carol Brown.Verified BuyerVerified 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 BuyerVerified Buyer
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 BuyerVerified Buyer
Very smooth and not too strong. In other words I will order again
RickVerified BuyerVerified Buyer
Smooth mid-price option. Definitely one I recommend.
Christopher C.Verified BuyerVerified Buyer
Great as always and very smooth.
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.
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.
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.