Maker’s Mark is the bourbon in the red wax, and my Maker’s Mark review is a friendly one. It’s soft, sweet and about as easy as bourbon gets, which is exactly the point.
Maker’s Mark: the basics
It’s made by Beam Suntory at Maker’s Mark Distillery in Loretto, Kentucky, and it’s a wheated bourbon, which means it uses wheat instead of rye as the secondary grain. It’s bottled at 45% with no age statement, aged in new charred American oak, and every bottle is hand-dipped in red wax, which is both charming and messy.
The wheat gives it a soft, sweet, bready character.
Maker’s Mark tasting notes and first impressions
Caramel, vanilla and fresh bread on the nose, with a bit of light spice and some oak. It’s warm and friendly.
On the palate it’s smooth and sweet, with caramel, vanilla, a hint of cinnamon and some soft oak. The finish is medium and gentle, with very little burn. It’s an easy sipper, and a very good first bourbon.
How to drink Maker’s Mark
Neat, over ice or in a cocktail. It’s a great Old Fashioned and a lovely Mint Julep, and it works with ginger ale. It’s a good everyday bourbon.
Maker’s Mark price: is it worth it?
About £29 for 70 cl. That’s a very fair price for a well-made wheated bourbon at 45%, and it’s one of the best-value bottles around. Check the retailer link here before you buy Maker’s Mark, because prices move around.
If you like Maker’s Mark, try these
Maker’s 46 is the richer sibling, Larceny Small Batch is a similar wheated bourbon, and Buffalo Trace is a close rival.
Who should buy Maker’s Mark?
Newcomers to bourbon, and anyone who likes soft, sweet, easy whiskey.
Maker’s Mark review verdict
A soft, sweet, bready bourbon that’s easy to like and good value. A classic for a reason. Caskable score: 77 out of 100.
Caramel, vanilla and fresh bread, with light spice and oak.
Smooth and sweet, with caramel, vanilla, cinnamon and soft oak.
Medium and gentle, with very little burn.
A soft, sweet, bready bourbon that is easy to like and good value.
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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