This bottling of a Maker's Mark Kentucky Bourbon as an original bottling of the distillery is the standard bottling, the whiskey matured for at least 4 years in oak barrels.
Maker's Mark has been produced in Loretto, Kentucky, since 1959 and belongs to Beam Suntory. Bill Samuels, together with Pappy van Winkle, developed the recipe in 1953, in which a winter wheat is used instead of rye.
Whiskey production in the United States is dominated by about a dozen large distilleries, so that almost all whiskey sold comes from a single distillery, and blended whiskey is almost non-existent as a mixture of the whiskey of several distilleries.
The terms single barrel for whiskey from a single cask and small batch for whiskey from a relatively small number of casks have become established as distinguishing features.
This bottling of a Maker's Mark Kentucky Bourbon as an original bottling of the distillery is the standard bottling, the whiskey matured for at least 4 years in oak barrels.
Maker's Mark has been produced in Loretto, Kentucky, since 1959 and belongs to Beam Suntory. Bill Samuels, together with Pappy van Winkle, developed the recipe in 1953, in which a winter wheat is used instead of rye.
Whiskey production in the United States is dominated by about a dozen large distilleries, so that almost all whiskey sold comes from a single distillery, and blended whiskey is almost non-existent as a mixture of the whiskey of several distilleries.
The terms single barrel for whiskey from a single cask and small batch for whiskey from a relatively small number of casks have become established as distinguishing features.
