Maker's Mark 46 Bourbon Whiskey Review

Maker’s Mark is among the most acclaimed bourbon brands on shelves today. It’s classic for a reason, as the 90-proof spirit is assertive yet approachable with a discernibly sweet sipping profile on account of the soft red winter wheat in its mashbill. For over 60 years, it's been a consistent representation of what American whiskey ought to be.

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So, how does a distiller improve upon something so singularly special? Bill Samuels, Jr.—son of Bill, Sr., who created the original Maker's Mark in 1958—aged the whiskey in French oak staves to create Maker's Mark 46. Given that it's the first addition to Maker’s Mark's permanent lineup, Samuels, Jr. was careful to keep it in line with what came before. Indeed, 46 is the exact same bourbon, save for that French oak introduced right at the very end of the maturation process.

Though unmistakably Maker’s Mark in the glass, minor alterations give 46 its own distinctive character. It's drier in the nose, creamier on the tongue, and leaves threads of elegant, full-bodied red wine on the palate. In short, it's among the most compelling bottles of bourbon you can readily find for under $40.

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Overall Impressions of Maker's Mark 46 Bourbon Whiskey

• Bottom Line: Maker's Mark 46 is a well-rounded wheated bourbon at a reasonable price.

• Type: Bourbon

• Cask: Virgin American oak for primary maturation, finished in American oak with seared French oak staves inside

• Still: Double distillation through copper column stills

• Proof: 94 proof (47 percent ABV)

• Age: No age statement, but average age is 6 years

• Mashbill: 70 percent corn, 16 percent wheat, 14 percent malted barley

• Appearance: Dark amber, almost ruby red

• Nose: Caramel, toffee

• Mouthfeel: Rich, buttery

• Taste: Cinnamon, kettle corn, red berries

• Finish: Red wine, cream

Pros and Cons of Maker's Mark 46 Bourbon Whiskey

Maker's Mark 46 Bourbon Whiskey Review

The first notable characteristic of Maker’s Mark 46 is its dark amber hue. The way it sits almost ruby red in the glass is a stark departure from its more copper-like flagship sibling. The juice hums with caramel and toffee in a generous nose. Upon first sip, the mouth is coated in a rich, buttery texture that carries with it cinnamon, kettle corn, and eventually a bit of red berry fruit. The final note, as pleasing as it is, fades from the back palate pretty quickly. But ultimately that just makes you want to keep returning to the dram for more. Overall, this is a whiskey with ample value, especially for fans of so-called “wheaters”—bourbons made with wheat instead of rye in the mashbill.

How to Drink Maker’s Mark 46 Bourbon Whiskey

To sample this whiskey—as with any spirit—I poured it neat into a snifter. I prefer to use a Glencairn, the industry standard. But any vessel with a bulbous body will do, to help accentuate aromas. Before sipping, take in the color of the liquid, and then swirl it around in the glass to bring out the bouquet.

I raise the Glencairn to my nose and take a deep breath while my mouth is open so the ethanol vapors don't overwhelm my senses. I put the glass down and repeat the process before my first taste—which is always a small one, meant to just coat the inside of my mouth. I take note of the mouthfeel, and then sip again, this time more generously so I can get a full sense of how it washes over my palate and fades into its finish.

“I prefer to sip it on its own to taste the deep caramel and hint of vanilla with a lasting aftertaste—something that sets Maker’s Mark 46 one level higher than the regular Maker’s Mark,” says Panji Wisrawan, the head mixologist at Apéritif Bar at the Viceroy Bali hotel. “It's my go-to, any-day bourbon.”

But the right way to drink it is however you'd like. It's best to sample it straight from the bottle before adding any ice, water, or mixers, though that shouldn't stop you from making cocktails.

“Maker’s Mark 46 helps elevate simple classics such as an old fashioned or Manhattan with its deep and rich mouthfeel,” Wisrawan says. “Try adding an olive or cherry to give a savory kick to a classic Manhattan.”

History of Maker’s Mark 46 Bourbon Whiskey

Maker’s Mark 46 initially debuted in 2010. It was the brainchild of second-generation whiskey maker Bill Samuels, Jr., who endeavored to leave a liquid legacy as lasting as his father’s before—but without touching the signature style of the brand that his family championed. Instead of relying on the more traditional barrel finishing technique used by whiskey makers the world over, Samuels sought to pioneer a new approach for his new whiskey, in which extra staves could be added within existing barrels of freshly-emptied Maker’s casks.

He enlisted the help of one of the world’s preeminent cooperages, Independent Stave. The talented team of barrel builders patiently provided Samuels with dozens upon dozens of stave samples. The seared French oak that he eventually landed on was listed as Stave Sample No. 46, inspiring the name of the whiskey.

The new product became an instant hit with bartenders. And today it accounts for a good chunk of the more than two million cases worth of whiskey that Maker’s Mark sells every year.

“Maker’s Mark 46 was the first Kentucky bourbon we thought about bringing in when we were building our cocktail menu at Lilou," says Jessica King of her popular modern French brasserie in Knoxville, TN. “It has this amazing combination of vanilla, caramel, clove, nutmeg, and allspice. It’s a perfect base for our house-made brûlée syrup, thanks to its distinct flavor and higher proof, for our signature old fashioned riff.”

How Maker’s Mark 46 Bourbon Whiskey Is Made

As noted above, Maker’s Mark 46 begins its life as regular old Maker’s Mark, and that’s a pretty auspicious foundation. A mashbill of 70 percent corn, 16 percent wheat, and 14 percent malted barley is double distilled in column copper stills and then laid down in virgin American oak—as is required of all bourbon.

But the brand then ages its stock uniquely—by hand—rotating barrels throughout the approximate six-year-long maturation. To ensure consistency of each individual cask, these barrels spend the first half of their lives near the top floors of the warehouse, where heat and humidity are highest, especially during scorching Kentucky summers. After three years, those vessels come down toward the floor, where it is almost 30 degrees cooler.

When original Maker’s Mark is eventually awoken from its slumber, a cache of freshly emptied barrels are fitted with 10 French oak staves, then refilled with the whiskey destined to become 46. According to the brand, those casks are “finished to maturity under ideal conditions in our limestone cellar” for an unspecific amount of time. But among the bourbon gurus out there, it's suspected to be around a two- to three-month finishing.

"Maker's Mark 46 is an exceptionally versatile bourbon, in my opinion, due to the enrichment the spirit receives through the extended aging process,” says Radovan Jankovic, beverage director at Mercy Me in Washington, DC. “This maturation is renowned in the industry as it enhances its flavor profile and makes it great for inclusion in cocktails, adding a distinctive edge to classics like the Old Fashioned.”

If You Like Maker's Mark 46, You’ll Also Like…

Maker’s Mark Wood Finishing Series

This parade of limited editions (which ended last year, sadly) takes the concept behind Maker’s Mark 46 and dials it up to 11. Any of the 7 releases in the Wood Finishing Series is worthy of praise, but we’re particularly fond of the 110.7-proof BEP, which is juicy and bright with brown sugar and toasted pecans.

Woody Creek Wheated Bourbon

Woody Creek Wheated Bourbon, a limited edition release out of Colorado, is distilled with a very similar mashbill to Maker’s Mark. It’s even bottled at the same proof point as 46. In turn, there are familiar red fruit notes to savor here along with an added element of stewed peaches.

Basil Hayden Kentucky Red Wine Finish Bourbon Whiskey

Basil Hayden's Kentucky Red Wine Finish Bourbon Whiskey is easy-drinking at 80 proof and brimming with more of the over-ripened red berry fruit that stews in the background of 46.

Why You Should Trust Me

I'm an award-winning spirits writer and presenter, who judges for some of the world’s premiere booze competitions. I generally taste around 500 whiskeys in any given year and have been a full-time journalist in the space for over a decade. The bartenders I interviewed for this piece are among the most acclaimed from their respective corners of the globe. They wade in great bourbon—as a matter of professional responsibility, of course.

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