Makers Mark

Introduction:

The Makers Mark distillery boasts a distinct identity characterized by its limited range of bottlings and well – defined distillery character. The hallmark of Maker’s Mark lies in its palate, which is characterized by a pronounced emphasis on light flavors and a notable absence of any bitterness. This unique flavor profile sets Maker’s Mark apart and contributes to its recognizably smooth and approachable taste.

Production:

Makers Mark is experiencing growth and the demand for its products is increasing, prompting the need to expand its production capacity. However, the distillery is committed to preserving its traditional production process without making any changes. To achieve this, they are opting to replicate their existing production equipment. This expansion strategy was previously implemented around the turn of the millennium with the addition of a second still and more fermenters. In 2015, they further expanded by installing a third similar still and increasing the number of fermenters, all in line with their commitment to maintaining the authenticity of their production methods.

Mashing:

The mash bill used by Maker’s Mark consists of 70% corn, 16% soft winter wheat, and 14% malted barley. There are two distinctive features of this mash bill. Firstly, the inclusion of malted barley eliminates the need to add additional enzymes during the mashing process. The natural enzymes present in the malted barley efficiently break down the starches in the grains within the mash tun.

The second unique aspect is the utilization of wheat instead of the more conventional choice of rye. This use of wheat contributes to a smoother and softer flavor profile for the whiskey, without adding the spiciness often associated with rye.

Before the mash is prepared in the mash tun, the grains must undergo milling. Maker’s Mark employs a roller mill that crushes the grains between two large rolling cylinders. This roller mill offers the advantage of precision adjustments, allowing for the exact coarseness of the grist to be determined. The grist is kept relatively coarse, which keeps the corn proteins primarily in a compact, broken form. While the starches of the corn are easily broken down and released into the mash tun, Maker’s Mark takes care to avoid excessive release of proteins that could introduce bitterness to the whiskey. The cooking process is executed meticulously, maintaining a maximum temperature of 100°C (212°F) under normal atmospheric pressure. Although this cooking method might take longer compared to pressure cooking, it preserves the desired flavor profile of the whiskey.

Fermentation:

Maker’s Mark maintains its own unique yeast strain, which plays a crucial role in shaping the distillery’s distinctive flavor profile. The yeast used by Maker’s Mark produces fruity and light aromas, contributing to the character of their whiskey. Preservation of this yeast strain is a priority for the distillery.

In the process of yeast propagation, Maker’s Mark employs a method to ensure the yeast grows in a controlled and hygienic manner. This involves the addition of hops to the growing yeast culture. Hops serve as an ideal ingredient for yeast growth while simultaneously suppressing the growth of undesirable bacteria. However, it’s important to note that the yeast is introduced to the yeast tank solely for the purpose of preventing the growth of harmful microorganisms at an early stage. The yeast itself does not contribute to the flavor of the whiskey.

The fermentation process at Maker’s Mark takes place in relatively small wooden fermenters. This approach is aimed at achieving the desired flavors in the final product. To maintain the desired flavor profile, the fermentation process is intentionally conducted at a slower pace. This slower fermentation allows for the development of the specific fruity and light aromas that characterize Maker’s Mark whiskey.

Stills:

The design of Maker’s Mark column stills is distinctive, as they are intentionally shorter than many other column stills in the industry. This design aligns with the distillery’s production philosophy, which aims to preserve the flavorful characteristics obtained during the beer-making process. Maker’s Mark takes care not to eliminate these desirable flavors during distillation.

The column still at Maker’s Mark consists of only 17 layers and is housed in a building that is 4.5 stories tall. This configuration allows for a more gentle distillation process that retains the aromatic qualities from the beer. Additionally, Maker’s Mark chooses to distill their spirit to a relatively low alcohol by volume (ABV) of 60% (120 proof). This decision contributes to the creation of a white dog, or unaged distillate, that maintains the intended flavors and lacks any unwanted bitter components.

By carefully selecting their distillation parameters, such as the height of the column still and the final distillation strength, Maker’s Mark can achieve a white dog that is well – suited for maturation and maintains the desired flavor profile in their finished whiskey.

Maturation:

You’ve provided an excellent overview of Maker’s Mark’s approach to barrel aging and maturation. The choice to barrel the white dog at a lower alcohol by volume (ABV) of 55% has several advantages, as you’ve highlighted. While it may seem counterintuitive, there are economic and quality-related reasons behind this decision.

Barreling at a lower ABV results in a higher volume of liquid required to fill each barrel. While this might initially seem to lead to higher costs, the primary cost driver is the barrel itself. By filling more barrels with the same amount of distillate, the cost per barrel is reduced, offsetting the cost of the additional volume of whiskey. This approach also allows for more interaction between the whiskey and the wood, leading to a more pronounced influence of the oak and a richer flavor profile.

The seasoned wood policy at Maker’s Mark further demonstrates their commitment to enhancing the quality of their whiskey. Requiring the oak staves to be seasoned for at least nine months before barrel construction reduces the presence of harsh tannins in the wood, contributing to a smoother and more balanced maturation process. This careful selection of wood ensures that the whiskey matures in a way that complements the desired flavor profile of Maker’s Mark.

Regarding maturation, the warehouses’ design plays a significant role. The variation in temperature and humidity levels between the different levels of the warehouses contributes to the unique maturation process. By starting the aging process on the higher floors, where the temperature fluctuations are more pronounced, the whiskey interacts with the oak more rapidly, extracting flavors such as vanilla and caramel. As the whiskey matures, it is moved to lower levels where the maturation process becomes more controlled and gradual. This subtractive phase allows the whiskey to mellow and remove any unwanted flavors while developing complexity and depth.

Throughout this aging process, the warehouse managers play a crucial role in assessing the maturation progress. By tasting the barrels and selecting those that are deemed ready for bottling, they ensure that only the highest – quality whiskey reaches consumers.

In summary, Maker’s Mark’s deliberate choices in barreling, wood seasoning, and maturation process are all designed to create a unique and exceptional flavor profile that defines their signature style of bourbon.

Visitor Centre:

It’s great to hear that Maker’s Mark offers an interactive and engaging visitor experience at their distillery. Allowing visitors to explore every step of the production process, from milling to distillation, and even offering a guided tasting at the end of the tour, provides a comprehensive understanding of how their bourbon is crafted.

The hands – on waxing experience is a unique and memorable activity for visitors. Applying the iconic red wax seal to a bottle adds a personal touch to the experience, and it’s a fun way for guests to feel connected to the brand and the production process. This interactive element not only educates visitors about the distinctive waxing process but also creates a lasting memory and connection to the Maker’s Mark brand.

Maker’s Mark’s commitment to opening its doors to the public and sharing its production methods and traditions fosters a deeper appreciation for their whiskey and the craftsmanship behind it. Providing visitors with the opportunity to immerse themselves in the world of Maker’s Mark enhances the overall brand experience and strengthens the bond between the distillery and its customers.

Visitor information:

Maker’s Mark Distillery, Inc.
Star Hill Farm
3350 Burks Spring Road
Loretto
Kentucky 40037
Tel: +1(270) 865-2099