Verified Buyer
Verified Buyer
Nice smooth taste a good smokiness with a sweet finish.
*Packaging may varyMaker's Mark 101 Bourbon Whisky
Bourbon /50.5% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 50.5%
- Tasting Notes
- Spicy, Sweet
Product description
Maker’s Mark 101 is a rare take on our signature bourbon. Up until now, we’ve only offered this unique expression – bottled at 101-proof – to special guests at the distillery, but here you can offer it to special guests of your own. Stronger notes of sweet, dark spice from the higher proof are met with the classic Maker’s Mark smooth finish. It’s deliberately different, and a rare treat for all that make the pour. The box includes one 750mL bottle of carefully made Maker’s Mark 101.
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4.826 Reviews
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Nathan Joseph Sellars. Verified BuyerVerified BuyerOrder was awesome. It arrived incredibly fast!!
John Verified BuyerVerified BuyerDefinitely packs a punch, and you can taste it. Not the smoothest high proof bourbon.
Benjamin Smooth after taste, Bold sipping whiskey that absolutely ? does Not disappoint!
Jennifer Yarbrough. Verified BuyerVerified BuyerMy Favorite ❤️
Jared Jessee. Verified BuyerVerified BuyerSolid whiskey just like regular Makers Mark but higher proof and more flavor
Maurickio Me gusta mucho más ??? Rico ????
Ewell Crigger One of, if not the greatest bourbon I have ever tasted. I currently have 4 bottles on my bar and have gone through as many also.
Cole Not a every day or even every week whiskey drinker, but I have had my fair share. A buddy got me this for my bday and I love it. Smooth with an enjoyable flavor. Definitely a staple for sitting around watching TV or playing cards.
Ricky What's up everything I go to get it currently unavailable
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.
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.
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.
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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