Image via Complex Original
Lead
Last week, the folks at Maker’s Mark, one of the finest producers of bourbon in the state of Kentucky, rolled through the Complex offices, offering samples of their flagship product, along with the distillery’s new expression, 46.
Maker’s representative Andrea Cohen explained that, in 1958, Bill Samuels, Sr. began producing the bourbon at his distillery in Loretto, Kentucky. The care and attention given to this small-batch spirit contributed significantly to the shift in public opinion regarding the spirit. Before Maker’s and its ingenious marketing campaign (“It tastes expensive…and is.”) stepped in, whiskey was considered back-country swill. That we now think of it as a premium liquor is largely Maker’s doing.
From the handsome, hand-dipped bottle to the mellow taste, Maker’s is worth every penny.
Enter: 46, only the second spirit to come from the distillery in its long, storied history.
46
46
What makes 46 distinctive from regular Maker’s? French oak. Slats of the wood are inserted into the barrels of the whiskey near the end of its aging process, giving 46 an even smoother flavor than Maker’s. Despite having a higher proof, 46 has no burn. All you taste is a full-bodied whiskey with a long finish of spice and burnt vanilla.
Mark Stormy
Mark & Stormy
After tasting the two bourbons neat, we drank cocktails featuring original Maker’s. The first, the Mark & Stormy, was a fresh take on the traditional Dark & Stormy, swapping rum for bourbon.
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Mark & Stormy
2 parts Maker’s Mark
Fill glass with ginger beer
Serve over ice. Garnish with lime.
Mark Collins
Maker's Mark Collins
The second, the Maker's Mark Collins, was a bubbly variation on a Tom Collins. Tart and refreshing, it's the perfect summer drink.
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Maker’s Mark Collins
2 parts Maker’s Mark
1 part fresh lemon juice
1 teaspoon sugar
Club soda
Mint sprig
In a shaker full of ice, add Maker’s Mark, fresh lemon juice, and sugar. Shake well and strain into a Collins glass filled with fresh ice. Top with soda and garnish with a mint sprig.