The Core of Maker's Mark: The Mash Bill
To understand the fundamental flavor of Maker's Mark, one must look at its specific mash bill. The classic Maker's Mark recipe consists of three key grains: 70% corn, 16% soft red winter wheat, and 14% malted barley. This grain combination is the result of founder Bill Samuels Sr.'s experiments, which famously involved baking loaves of bread with different grains to find the ideal flavor profile. He concluded that soft red winter wheat created a softer, gentler taste profile compared to the spiciness of rye typically used in bourbon. The corn, a legal requirement for bourbon, provides the inherent sweetness and body, while the malted barley contains enzymes that aid in the fermentation process.
The Impact of Choosing Wheat Over Rye
The choice to use soft red winter wheat as the secondary grain is what defines Maker's Mark as a 'wheated bourbon' and gives it a distinctly different flavor profile from its rye-heavy counterparts. Rye is known for imparting a spicy, bold, and peppery bite, whereas wheat offers a smoother, softer, and more mellow taste. This strategic decision by Bill Samuels Sr. created a more approachable and balanced bourbon. For many bourbon drinkers, the absence of rye's sharp character is a welcome change that allows other sweet notes, such as vanilla, caramel, and honey, to shine through.
The Journey from Grain to Glass
The careful selection of grains is just the beginning of the Maker's Mark process. Each step of production is meticulously controlled to ensure consistency and quality. The distillery sources high-quality local grains, tests them upon arrival, and uses an antique roller mill instead of a hammer mill to gently crush the grains at room temperature. This avoids creating bitterness caused by heat. The limestone-purified water from the distillery's own spring-fed lake is also a crucial element, filtering out unpleasant iron.
Fermentation and Distillation
Maker's Mark employs a sour mash process, adding a portion of the previous distillation's residue to the new mash to maintain consistency. Fermentation takes place in large cypress wooden vats using a proprietary yeast strain that dates back decades, producing light and fruity aromas. The subsequent double distillation process uses all-copper stills to remove unwanted sulfates. The distillate is also proofed down to a lower alcohol percentage before barreling than many other bourbons, allowing it to interact more with the oak during maturation.
Comparison: Wheated Bourbon vs. Rye Bourbon
| Feature | Wheated Bourbon (e.g., Maker's Mark) | Traditional Rye Bourbon |
|---|---|---|
| Secondary Grain | Wheat | Rye |
| Flavor Profile | Softer, smoother, and sweeter with notes of vanilla, caramel, and fruit. | Spicier, bolder, and sharper, with peppery and earthy notes. |
| Mouthfeel | Creamy and mellow. | Can have a spicier 'bite' or a dry, robust texture. |
| Appeal | Highly approachable for beginners and those who prefer a less aggressive flavor. | Popular among those who prefer a more robust and spicy profile. |
| Brand Examples | Maker's Mark, Weller, Pappy Van Winkle. | Jim Beam, Wild Turkey, Bulleit. |
Aging and Rotation
The aging process at Maker's Mark is a notable point of differentiation. The distillery rotates its barrels by hand between the different temperature levels of its multi-story rickhouses. The upper levels are hotter and drier, leading to faster maturation, while the lower levels are cooler and more humid. This labor-intensive rotation ensures that every barrel matures consistently, aging to taste rather than a fixed time frame. The use of custom-made new, charred American oak barrels, with the staves seasoned for at least nine months, also contributes to the final flavor profile.
Conclusion: The Distinctive Wheated Bourbon
Ultimately, the question of whether Maker's Mark is corn or wheat is best answered by appreciating both grains' roles. While corn provides the majority of the fermentable sugars, it is the soft red winter wheat that truly defines the signature Maker's Mark flavor. This wheated bourbon offers a smooth, sweet, and balanced palate that stands in pleasant contrast to the spicier character of rye-based bourbons. This deliberate choice by its founder, coupled with a meticulous production and aging process, is what has made Maker's Mark a recognizable and beloved brand worldwide. The Whiskey Wash: An Ultimate Guide to Maker's Mark Whisky has more details on the brand's history and core range.
Frequently Asked Questions
1. What is the exact mash bill for Maker's Mark bourbon? The mash bill for the flagship Maker's Mark bourbon is 70% corn, 16% soft red winter wheat, and 14% malted barley.
2. Why does Maker's Mark use wheat instead of rye? Founder Bill Samuels Sr. wanted a less bitter, more approachable bourbon and found that replacing the traditional rye with soft red winter wheat produced a smoother and sweeter flavor.
3. Is Maker's Mark a bourbon if it's made with wheat? Yes, Maker's Mark is a bourbon. By legal definition, bourbon must contain at least 51% corn, which Maker's Mark's mash bill exceeds at 70%.
4. What does the use of wheat do for the bourbon's flavor? The wheat imparts a softer, smoother, and sweeter profile with notes of vanilla, caramel, and fruit, as opposed to the spicier, peppery notes found in rye-based bourbons.
5. Does Maker's Mark have a unique production process? Yes, Maker's Mark is known for unique methods, including aging barrels based on taste rather than a fixed time and rotating them throughout the rickhouse for consistent maturation.
6. What is the difference between a wheated bourbon and a wheat whiskey? A wheated bourbon contains at least 51% corn and uses wheat as a secondary grain, while a wheat whiskey must have a mash bill of at least 51% wheat.
7. What is the function of malted barley in Maker's Mark? The malted barley in the mash bill provides the necessary enzymes to convert the starches from the corn and wheat into fermentable sugars, a crucial step in whiskey production.
8. Does the water used affect the flavor of Maker's Mark? Yes, the limestone-filtered water sourced from the distillery's spring-fed lake removes iron, which can have an unpleasant taste in bourbon, contributing to the overall quality.
