Maker's 46 has never let me down, and has become my favorite "everyday" Bourbon. There are better Bourbons that cost more, but at it's price point Maker's 46 can't be beat!
Horst, I drink whiskey like you. Small sips. Let it roll over my whole tongue, and roll it around my mouth. I usually "chew it" for about 5-10 seconds per sip. I remember a story my Dad told me about when he went to a Weight Watchers class. The instructor held up a large bag of potato chips, and asked the people "How many of you would normally eat this whole bag in one sitting?" They all raised their hand. He then poured a very small bowl of chips for each person. Then he made them eat one chip at a time, and instead of just chewing and swallowing it within a couple seconds, he told them to chew it slowly, but don't swallow it. Let it roll over your tongue, and really pay attention to the crunchiness and fat texture, and salt and potato flavors. After 10 seconds, go ahead and swallow it. It took them 30 minutes to eat the small bowl (longer than it would have normally taken them to eat the whole bag). He then asked them which way of eating the chips brought them the most enjoyment... they all said the slow way. When you think about all the work and processes involved in making whiskey, why chug it? I think the faster you drink, the less you taste. Also, whiskey isn't cheap... why not enjoy every drop. And when you savor it, your whiskey lasts much longer.
A good bourbon for sure. The French oak staves are put in the barrels at 4 years, in the winter time (they use the regular Makers Mark) and aged another two years. The flavors are well blended and not as definite as some other bourbons. I found the vanilla, caramel and cinnamon to be on top with a slight undertone of the seared oak. On the palette, very sweet (caramelized corn) and strongly spicy (oak tannins) but not complex. I found the finish to be medium/smooth. Not my favorite but I would still not mix it with anything, it is good enough to enjoy neat, at room temp, maybe with a sweet cigar. You could add a little cold water or even ice but cola will just wash out the flavors. If you want to spike a soda dont use a $50 bottle of good quality bourbon, just use some cheap stuff.
Couldn't be more right , seeing someone say they use coke and ice almost floored me . The only thing to use in high dollar Bourbon's is maybe a cube of Ice . Your missing out on why you spent 50 bucks on a bottle of Bourbon . There are a load of other Bourbons to use as a mixer , this isn't one of them .
Cameron Turner i see people mention they complexity all the time of whiskeys and my thing is, besides some very scarce bottles to come by like eagle rare 10, you don’t really find complexity at the 30-40 dollar price range . You find good every day sippers between 25-40 but not much in the way of really dynamic bourbon or scotch . 50-70 dollars is kind of the minimum investment required to get there
I use a drop of water to open it up, but only after I’ve already drank a glass after 30 minutes to an hour! And rolling it around the mouth is the best way, unless you’ve burnt the skin off from a cheap pizza.
Lol exactly like go buy a $17 bottle of Evan Williams or $12 of seagrams to mix with cola. I never understood why anyone would pay a $40+ for makers 46 and then mix it with cola 🤦🏼♂️ but I will say this, Makers is really good in an old fashioned or a Manhattan
I bought a bottle of this a few months ago and keep going back to it. In the world of Kentucky Bourbon I think the 46 is very under appreciated. It’s excellent with one ice cube.
Another thing I will add to this is that I have had the bottle for about two weeks now and have drank about half but it has started to oxidize. Most whiskey will oxidize when exposed to the air by just opening the bottle. The longer you have it, the more you open the bottle, exposing the whiskey to fresh air and the more it oxidizes. This never improves the whiskey but some seem to be able to tolerate it more than others. This particular one ( Makers 46) seems to be rather intolerant of oxidization and it has made the whiskey rather bitter. So, I would advise anyone to drink this in a shorter time and don't allow it to oxidize.
You can use a spray of argon gas to prevent oxidation, they are meant to give you 1 or 2 weeks to finish a bottle of wine, it can give you several months for a bottle of whiskey (some say it can go for years, but i have never tested that long). Look for gas wine-preservers
I couldn't disagree with you more about oxidization, and I'm shocked that a few have agreed with you and no one else has made the counterpoint, not because you're necessarily wrong and I'm necessarily right, but because for years I've only encountered folks for whom a little oxidization is a plus. In fact, people commonly refer to the "neck pour" at the top as being the one you have to reluctantly drink just so you CAN get some oxygen in the bottle and let the spirit bloom into its full potential. More than a few folks particularly relish the bottom of the bottle (although I do agree that finishing the bottle within a year is ideal, because then the oxygen can start to make the flavors deteriorate). All that said, my whisky friends and I drink primarily scotch, so perhaps it's different with bourbon.
I finished a bottle of Pendalton a week ago that I had for about two months and it was as good at the last as the first. I'm now sipping some Glenmorangie that I got for father's day 3 weeks ago and it's still excellent, but Makers 46 oxidizes particularly badly. It and Evan Williams are the only ones that I've had to dump the last half of the bottle down the drain for oxidation. I won't ever buy either again.
@@cameronturner7475 I've had a couple bottles of EW Single Barrel which lasted a few months each and never had any oxidation issues. However, after one bottle of their standard entry-level bourbon I decided I didn't care for it neat and ended up using it up quickly as a mixer, so now I wonder if I would have had your experience if it had stuck around longer. The only time I've ever had oxidation issues was when I opened a vintage Jim Beam decanter -- the bourbon was delicious for the first two days, still pretty good but deteriorating the next two days , and then barely ok as a mixer on day five. I've heard that's not uncommon for vintage decanters, and I don't know if that's because they tend to be ceramic, or because of the closure, or something else.
Excellent review. I really enjoyed every bit of your review. I have tasted the Makers Mark red seal so based upon your evaluation here, I look forward to trying the Makers Mark 46. Thanks.
2020 just had this for the first time today. Really impressed. My first thought was peat.... which is unusual for American whiskey. Then once it got my attention I noticed how complex it is. Totally agree with your review. Thanks.
Upon first tasting it, my friend exclaimed that this was a "meat and potatoes dinner whisky." I agree: it's not subtle, and very meaty and smoky: not one of the fanciest whiskys, but a good solid sipping bourbon.
Surprisingly pleasant it made me perform a double-take. Very sweet, I noticed. Caramelled green apples, vanilla, cinammon prickles, roasted corn, a whisper of raisin. Reminds me of a better Crown Royal XR without the heat. Nice, presented well, and great for the value.
Makers 46 is aged to 6 years I believe with it being in French Oak staves for 2 years. A little bit of history. Samuels who founded Makers Mark purchased the mash bill recipe from William Larue Weller of the Stitzel-Weller distillery. Weller sold it to Samuels and Julian Van Winkle known for the famous Pappy Van Winkle before his death.
Robert Dorant ...close on the history but no.his wife baked bread instead of distilling an used the one they liked basically .he burned his old family recipe and used new one . www.drinkspirits.com/bourbon/story-makers-mark-whiskey/
If you live in California go to Total Wine. I have been reluctant to buy Makers 46 because I tried regular Makers and it really didn't do much for me after I was drinking Eagle Rare, Michters American, Four Roses Small Batch Etc. but I finally took the leap and I must say I find it very nice and can't believe how smooth it is and with enough flavors to really enjoy! Now for the best part. Its priced at $27 here from Total Wine. Hopefully it stays at that price for a while to make a great daily drinker.
Makers mark is a favorite of mine, I like the smooth taste and flavors that they get without using rye that I think makes a harshness. Makers Mark uses a high level of corn (70%) along with wheat and barely (I think) in the "mash bill" that gives a very smooth taste for me. I tried the 46 brand a few months and it was very nice but a bit to much bite and a bit of harshness. It was nice, but I like the original better. I agree that the bottle is exceptional and I am keeping it for its quality. Very nice video and I will watch more from you.
The first of its kind I tried and coming from lots of scotch it was almost peaty and a little oily. Not a bad thing. The caramel is lovely. I agree the aroma is neutral, but the flavor is complex. Definitely stronger overall than regular Makers. Love it. A regular for me now. I'll try more bourbans as I can.
I just had my first Maker's Mark and also my first bourbon ever. I've had plenty of Whiskey before. I tell you it was a pleasant experience. Aftertaste is really good-i-good. maizy bready. What a good tasting spirit. I also had that 4.48 moment It was 20 years since I had some real strong and today, the day after, I can sence that dryness in my eyes
Trying this later today....can't wait..think its going to be tasty.About 6 or 7 years old this one i've heard!Eagle Rare 10 is best bourbon ive ever had!
I want to see you review some Pappy, or even the Weller 12 (which is great in my opinion). I'd also be curious to see what you think of the Woodinville straight Bourbon.
Appreciate the review and your whiskey expertise. Have you guys ever considered reviewing Maker's Mark Cask Strength? I understand it's a strong, raw, straight from the battle whiskey but I had to ask lol!
I drink scotch and American spirits. Makers 46 has a very unpleasant spicy hotness to it that just kills it for me. At 47% abv I cannot recall any other spirit with a heavy bitter spicy character that this has on my palate. As mentioned at the end of the review, I think the French oak maturation seems overdone to me. I wish it tasted more like the nose.
I have had that issue as well, I guess it's individual how our senses work. But I try to locate the simple flavours that I can recognize or that gives a hint of something I know. Funnily, a few months ago I tried Jack Daniels no 7, a long time ago since I tested that and remembered in tasted just like awful glue. This time, I filled the glass with ice and wow what a difference! With ice the entire flavour changed into what I best can describe as tasting like Jucy Fruit bubble gum! It was so delicious and absolutely drinkable! So that's one way to try it. Also, sometimes a a whisky can change character by adding a few drops of water to the glass of whisky, it can "open up" the whisky for more flavours.
It’s Bob Ross skipping out on his AA meeting.
Horst, I want to drink Whisky every time I hear your voice.
Lmao 😂
Everytime I hear his voice I'm drinking the same whisky as him!
Everytime I hear his voice, I whip it out
@@tormundthemormund9395 A glencairn?
Me to
Maker's 46 has never let me down, and has become my favorite "everyday" Bourbon. There are better Bourbons that cost more, but at it's price point Maker's 46 can't be beat!
That’s what it’s all about man.
Could you please tell me the others you also like. Here in Ecuador we only get wild Turkey and High West and Jim Beam.
Horst, I drink whiskey like you. Small sips. Let it roll over my whole tongue, and roll it around my mouth. I usually "chew it" for about 5-10 seconds per sip.
I remember a story my Dad told me about when he went to a Weight Watchers class. The instructor held up a large bag of potato chips, and asked the people "How many of you would normally eat this whole bag in one sitting?" They all raised their hand. He then poured a very small bowl of chips for each person. Then he made them eat one chip at a time, and instead of just chewing and swallowing it within a couple seconds, he told them to chew it slowly, but don't swallow it. Let it roll over your tongue, and really pay attention to the crunchiness and fat texture, and salt and potato flavors. After 10 seconds, go ahead and swallow it. It took them 30 minutes to eat the small bowl (longer than it would have normally taken them to eat the whole bag). He then asked them which way of eating the chips brought them the most enjoyment... they all said the slow way.
When you think about all the work and processes involved in making whiskey, why chug it? I think the faster you drink, the less you taste.
Also, whiskey isn't cheap... why not enjoy every drop.
And when you savor it, your whiskey lasts much longer.
Scotty B - Thanks a lot. Now I have a craving for whisky and potato chips...
Thanks for sharing this story. I will now take it slow and enjoy it more.
A good bourbon for sure. The French oak staves are put in the barrels at 4 years, in the winter time (they use the regular Makers Mark) and aged another two years. The flavors are well blended and not as definite as some other bourbons. I found the vanilla, caramel and cinnamon to be on top with a slight undertone of the seared oak. On the palette, very sweet (caramelized corn) and strongly spicy (oak tannins) but not complex. I found the finish to be medium/smooth.
Not my favorite but I would still not mix it with anything, it is good enough to enjoy neat, at room temp, maybe with a sweet cigar. You could add a little cold water or even ice but cola will just wash out the flavors. If you want to spike a soda dont use a $50 bottle of good quality bourbon, just use some cheap stuff.
Couldn't be more right , seeing someone say they use coke and ice almost floored me . The only thing to use in high dollar Bourbon's is maybe a cube of Ice . Your missing out on why you spent 50 bucks on a bottle of Bourbon . There are a load of other Bourbons to use as a mixer , this isn't one of them .
@@exmerc58 Abso-f**king-lutely correct, sirs ;)
Cameron Turner i see people mention they complexity all the time of whiskeys and my thing is, besides some very scarce bottles to come by like eagle rare 10, you don’t really find complexity at the 30-40 dollar price range .
You find good every day sippers between 25-40 but not much in the way of really dynamic bourbon or scotch .
50-70 dollars is kind of the minimum investment required to get there
I use a drop of water to open it up, but only after I’ve already drank a glass after 30 minutes to an hour! And rolling it around the mouth is the best way, unless you’ve burnt the skin off from a cheap pizza.
Lol exactly like go buy a $17 bottle of Evan Williams or $12 of seagrams to mix with cola. I never understood why anyone would pay a $40+ for makers 46 and then mix it with cola 🤦🏼♂️ but I will say this, Makers is really good in an old fashioned or a Manhattan
Horst is the voice of whiskey
I bought a bottle of this a few months ago and keep going back to it. In the world of Kentucky Bourbon I think the 46 is very under appreciated. It’s excellent with one ice cube.
Great for the price
Another thing I will add to this is that I have had the bottle for about two weeks now and have drank about half but it has started to oxidize. Most whiskey will oxidize when exposed to the air by just opening the bottle. The longer you have it, the more you open the bottle, exposing the whiskey to fresh air and the more it oxidizes. This never improves the whiskey but some seem to be able to tolerate it more than others. This particular one ( Makers 46) seems to be rather intolerant of oxidization and it has made the whiskey rather bitter.
So, I would advise anyone to drink this in a shorter time and don't allow it to oxidize.
I have been trying to tell my wife that, thanks.
You can use a spray of argon gas to prevent oxidation, they are meant to give you 1 or 2 weeks to finish a bottle of wine, it can give you several months for a bottle of whiskey (some say it can go for years, but i have never tested that long). Look for gas wine-preservers
I couldn't disagree with you more about oxidization, and I'm shocked that a few have agreed with you and no one else has made the counterpoint, not because you're necessarily wrong and I'm necessarily right, but because for years I've only encountered folks for whom a little oxidization is a plus. In fact, people commonly refer to the "neck pour" at the top as being the one you have to reluctantly drink just so you CAN get some oxygen in the bottle and let the spirit bloom into its full potential. More than a few folks particularly relish the bottom of the bottle (although I do agree that finishing the bottle within a year is ideal, because then the oxygen can start to make the flavors deteriorate). All that said, my whisky friends and I drink primarily scotch, so perhaps it's different with bourbon.
I finished a bottle of Pendalton a week ago that I had for about two months and it was as good at the last as the first. I'm now sipping some Glenmorangie that I got for father's day 3 weeks ago and it's still excellent, but Makers 46 oxidizes particularly badly. It and Evan Williams are the only ones that I've had to dump the last half of the bottle down the drain for oxidation. I won't ever buy either again.
@@cameronturner7475 I've had a couple bottles of EW Single Barrel which lasted a few months each and never had any oxidation issues. However, after one bottle of their standard entry-level bourbon I decided I didn't care for it neat and ended up using it up quickly as a mixer, so now I wonder if I would have had your experience if it had stuck around longer. The only time I've ever had oxidation issues was when I opened a vintage Jim Beam decanter -- the bourbon was delicious for the first two days, still pretty good but deteriorating the next two days , and then barely ok as a mixer on day five. I've heard that's not uncommon for vintage decanters, and I don't know if that's because they tend to be ceramic, or because of the closure, or something else.
As a Scotch guy this was my first Bourbon I enjoyed
This is my new ASMR video
Unintentional ASMR is by far and away the best kind. When people actually try for it, it looses that charm.
I fully concur!!! 🥴
Excellent review. I really enjoyed every bit of your review. I have tasted the Makers Mark red seal so based upon your evaluation here, I look forward to trying the Makers Mark 46. Thanks.
2020 just had this for the first time today. Really impressed. My first thought was peat.... which is unusual for American whiskey. Then once it got my attention I noticed how complex it is. Totally agree with your review. Thanks.
Upon first tasting it, my friend exclaimed that this was a "meat and potatoes dinner whisky." I agree: it's not subtle, and very meaty and smoky: not one of the fanciest whiskys, but a good solid sipping bourbon.
Surprisingly pleasant it made me perform a double-take. Very sweet, I noticed. Caramelled green apples, vanilla, cinammon prickles, roasted corn, a whisper of raisin. Reminds me of a better Crown Royal XR without the heat. Nice, presented well, and great for the value.
easy soyboy
I got a lof cherry with this. Really good
As per the website: "We then insert 10 seared virgin French oak staves into the barrel and finish it for nine weeks in our limestone cellar."
Makers 46 is aged to 6 years I believe with it being in French Oak staves for 2 years. A little bit of history. Samuels who founded Makers Mark purchased the mash bill recipe from William Larue Weller of the Stitzel-Weller distillery. Weller sold it to Samuels and Julian Van Winkle known for the famous Pappy Van Winkle before his death.
Robert Dorant ...close on the history but no.his wife baked bread instead of distilling an used the one they liked basically .he burned his old family recipe and used new one .
www.drinkspirits.com/bourbon/story-makers-mark-whiskey/
Another great review, thanks. 46 is at the top of my list, just got a bottle for my birthday that I'm enjoying.
If you live in California go to Total Wine. I have been reluctant to buy Makers 46 because I tried regular Makers and it really didn't do much for me after I was drinking Eagle Rare, Michters American, Four Roses Small Batch Etc. but I finally took the leap and I must say I find it very nice and can't believe how smooth it is and with enough flavors to really enjoy! Now for the best part. Its priced at $27 here from Total Wine. Hopefully it stays at that price for a while to make a great daily drinker.
Your voice sounds like Hannibal lector lol makes me thirsty
I'd love to see you do more bourbon reviews, you have a very nice way with words
This was my first bourbon and I thought it was delicious!!!!
I totally agreed with your review. The kick from the oak spiciness is strong n yet smooth. Like the feeling.
Makers mark is a favorite of mine, I like the smooth taste and flavors that they get without using rye that I think makes a harshness. Makers Mark uses a high level of corn (70%) along with wheat and barely (I think) in the "mash bill" that gives a very smooth taste for me. I tried the 46 brand a few months and it was very nice but a bit to much bite and a bit of harshness. It was nice, but I like the original better. I agree that the bottle is exceptional and I am keeping it for its quality. Very nice video and I will watch more from you.
The first of its kind I tried and coming from lots of scotch it was almost peaty and a little oily. Not a bad thing.
The caramel is lovely. I agree the aroma is neutral, but the flavor is complex. Definitely stronger overall than regular Makers. Love it. A regular for me now. I'll try more bourbans as I can.
Excellent, entertaining review from a regular viewer. There will always be a 46 in my collection.
I just had my first Maker's Mark and also my first bourbon ever. I've had plenty of Whiskey before. I tell you it was a pleasant experience. Aftertaste is really good-i-good. maizy bready. What a good tasting spirit. I also had that 4.48 moment
It was 20 years since I had some real strong and today, the day after, I can sence that dryness in my eyes
Trying this later today....can't wait..think its going to be tasty.About 6 or 7 years old this one i've heard!Eagle Rare 10 is best bourbon ive ever had!
Wry good video,, for someone like myself who is learning about whiskey,, love the review , gonna give it a try to the 46…
For me it’s the cherry. And putting a maraschino in a glass is wonderful. Given the price, this one is very hard to beat.
Hi, watched both episodes. Enjoyed🍸👍
I prefer the new bottles. A nice retro look and cuts production costs.
Why does my bottle say kentucky straight bourbon even though its makers mark 46????
I want to see you review some Pappy, or even the Weller 12 (which is great in my opinion). I'd also be curious to see what you think of the Woodinville straight Bourbon.
Absolutely delicious this.
Wild turkey 101 please
They've reviewed WT rare breed with excellent reviews. Goes without saying the 101 is high quality, cheap, and superior to Makers Mark.
Appreciate the review and your whiskey expertise. Have you guys ever considered reviewing Maker's Mark Cask Strength? I understand it's a strong, raw, straight from the battle whiskey but I had to ask lol!
Unintentional ASMR.
Is the microphone in his mouth?
I found this to have a overwhelming taste of ethanol, not a very good whisky for my palette. Good review keep it up
I believe that makers mark is a wheat whisky
So is this for real? where is the rating or review?
Do you only taste it 1 time??
Dr Dank he did suck on it for like 20 seconds, so that should count for at least 2 tastes.
You should read for audiobooks. I would listen.
Makers mark doesn't have a set time period. The master distiller tastes the whisky and bottles it when its perfectly matured.
Wild turkey and makers Mark!?
I drink scotch and American spirits. Makers 46 has a very unpleasant spicy hotness to it that just kills it for me. At 47% abv I cannot recall any other spirit with a heavy bitter spicy character that this has on my palate. As mentioned at the end of the review, I think the French oak maturation seems overdone to me. I wish it tasted more like the nose.
Maker’s Mark is aged for roughly six years.
Whenever he talks it’s sounds like his mouth is watering
So I'm the only one who can't get all these amazing flavors people talk about out of the whiskey because this this whiskey tastes like paint to me
I have had that issue as well, I guess it's individual how our senses work. But I try to locate the simple flavours that I can recognize or that gives a hint of something I know. Funnily, a few months ago I tried Jack Daniels no 7, a long time ago since I tested that and remembered in tasted just like awful glue. This time, I filled the glass with ice and wow what a difference! With ice the entire flavour changed into what I best can describe as tasting like Jucy Fruit bubble gum! It was so delicious and absolutely drinkable! So that's one way to try it. Also, sometimes a a whisky can change character by adding a few drops of water to the glass of whisky, it can "open up" the whisky for more flavours.
@@TheMack wow good to know!
It takes years to develop the taste.
I find a prominent cherry taste which i like in this bourbon. This is a common taste characteristic in a wheated bourbon. Enjoy!
You only tasted that one one time, guess you did not like that one so you had it one time
I thought that too
Just read the label people it just says Makers 46 lol
Makers mark good as bourbon gets
Nice brand little pricey
Huh! He only tasted it once... :-/
the first few months he started this channel, he'd only taste the whisky's once.
Lol these whiskey guys make me laugh. All say different shit lmaooooooo
4:47 hhrruuggg
why are we talking in a whisper?
So his mom doesn't hear him.
sweet, light, toasty....whatever, it tastes like fire.
🥃😜🤛🤪
He didn't take a second sip and I bought that 10 minutes ago. ☹️
you should grow a beard
Are mere pass sharab nahi hai. Video mat dhikhav. Tum logo ko sharab Peete dekh kar mere muh may paani aata hai 🇺🇲.