Tag: Maker s mark

By law, bourbon cannot have any added sugars or flavorings, a rule that applies directly to Maker's Mark. This means that the rich, sweet notes of caramel and vanilla you taste are not the result of sugar being added to the finished product, but are developed naturally during production.

Since 1958, the original Maker's Mark has consistently been bottled at 90 proof. This consistency is a hallmark of the brand, reflecting its dedication to a smooth, approachable flavor profile that has appealed to bourbon lovers for decades.

The distillation process effectively removes gluten proteins from spirits, a scientific fact that applies even to alcoholic beverages made from gluten-containing grains. This makes many distilled liquors, including Maker's Mark bourbon, generally considered gluten-free, though individual sensitivities can vary.

Most distilled spirits are naturally vegan, and Maker's Mark is no exception. This iconic Kentucky straight bourbon is largely considered suitable for a vegan lifestyle, but a closer look at its filtration process reveals a detail some strict vegans might find questionable.

While Maker's Mark bourbon is famously made with grains including wheat and barley, the distillation process is scientifically proven to remove the gluten proteins from the final product. This raises a critical question for those on a restricted diet: **does Maker's Mark bourbon have gluten** for individuals with celiac disease or gluten sensitivity?

The law mandates that bourbon be made from a mash bill containing at least 51% corn, but the remaining grains vary significantly by recipe. This means, contrary to some belief, not all bourbon is made with wheat; it is an option, not a requirement, and its inclusion defines a specific style of bourbon.

By law, all bourbon must be made from a mash bill of at least 51% corn. While corn is the primary grain, the answer to the question, "Is Maker's Mark corn or wheat?" reveals a unique approach that sets it apart: it is a wheated bourbon that uses soft red winter wheat as its flavoring grain instead of the more traditional rye.