Maker’s 46 is the more grown-up Maker’s Mark, and my Maker’s 46 review is a happy one. It’s sweeter, spicier and a lot of fun.
About Maker’s 46
It’s made by Beam Suntory at the Maker’s Mark distillery in Loretto, Kentucky, and it’s a wheated bourbon, bottled at 47% with no age statement. It starts as Maker’s Mark and is then finished with seared French oak staves, which add spice and sweetness.
The “46” is the name of the stave profile used to finish it.
Maker’s 46 tasting notes: nose, palate and finish
Caramel, vanilla and cinnamon on the nose, with some toasted oak and a hint of baking spice. It’s warm and sweet.
On the palate it’s smooth and rich, with caramel, vanilla, cinnamon, toasted oak and a little pepper. The finish is long, warm and a bit spicy. It’s much more interesting than the standard Maker’s.
Maker’s 46: neat, with water or in a drink
Try it neat, then with a small splash of water, and keep ice for hot days. It’s a great Old Fashioned base, and it’s a good one for a bourbon Manhattan.
Is Maker’s 46 worth the money?
About £38 for 70 cl. That’s a fair price for a strong, finished bourbon, and it’s a few pounds more than the standard Maker’s for a real step up. Check the retailer link here before you buy Maker’s 46, because prices move around.
Maker’s 46 alternatives
Maker’s Mark is the standard version, Larceny Small Batch is another wheated option, and Woodford Reserve Double Oaked is a sweet finished rival.
Who should buy Maker’s 46?
People who like sweet, spicy bourbon, and anyone who finds standard Maker’s a bit mild.
Maker’s 46: my verdict
A sweet, spicy, well-made finished bourbon that’s a clear step up from the standard Maker’s. Recommended. Caskable score: 79 out of 100.
Caramel, vanilla and cinnamon, with toasted oak and baking spice.
Smooth and rich, with caramel, vanilla, cinnamon, toasted oak and pepper.
Long, warm and a bit spicy.
A sweet, spicy, well-made finished bourbon that is a clear step up from the standard Maker’s.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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