Great value for price
Maker's Mark Cask Strength Bourbon Whisky
Bourbon /56.6% ABV / Kentucky, United States
- Kentucky, United States
Bottled at 108 to 114 proof, Maker’s Mark® Cask Strength amps up the front-of-the-palate flavors of Maker’s Mark®. In other words, it’s Maker’s™ with a lot more Maker’s™. But the higher alcohol content of our Cask Strength isn’t the story here – it’s the taste. Maker’s Mark® Cask Strength has more of the rich oak, vanilla, caramel and spice that are the signature flavors of Maker’s Mark®.View all products by Maker's MarkCalifornia Residents: Click here for Proposition 65 WARNING
Victor Vinson.Verified BuyerVerified Buyer Eddy HooksVerified BuyerVerified Buyer
very good --like MM--hard to fin this one--worth the hunt
WalterVerified BuyerVerified Buyer
One the smoothest and complex experiences when sipping Makers Mark Cast Strength Bourbon. Nit the easiest bourbons to find but the search results in great rewards.
MelvinVerified BuyerVerified Buyer
AlexanderVerified BuyerVerified Buyer
I don’t know; it was never delivered, and was meant as a gift anyway.
Robert A.Verified BuyerVerified Buyer
This stuff is fantastic, expensive but fantastic!
MatthewVerified BuyerVerified Buyer
WilliamVerified BuyerVerified Buyer
Making Old Fashion. Nuff Said.
If you like Maker's, you'll love this. There is a world of difference in taste.
TylerVerified BuyerVerified Buyer
A must if you like makers
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.