Maker’s Mark Kentucky Straight Bourbon

[emelbe]

 

You know what Maker’s looks like yes? And probably know what it tastes like?

I knew the former but not the latter until today. I’m currently reading Amy Stewart’s The Drunken Botanist: The Plants That Create the World’s Great Drinks and in the section on wheat she writes about Maker’s Mark. How the flavor is, at least in part, because they use wheat where most bourbon distillers use rye. I was inspired to try it. And you know what? I can tell. It’s nice, smooth, edging right up against cloying without falling over the edge. I’m not going to run out and buy a bottle of it (today) but I can see it as a nice, safe go-to if necessary.
 

 

Comments

[emelbe]

I think your Highland Park 12y may be more my Bulleit or my Knob Creek. Reliable and suuuuper tasty but not what I reach for in the shop. Maker's is more: I am in the crustiest dive bar ever and I'd get a beer but they're all IPAs. I see the familiar red wax around the neck. I'll get THAT.

I'll keep an eye out for Highland Park 12y. Even if it doesn't suit me, it'll give me some idea of what suits your fancy.