Maker’s Mark has just launched the Maker’s Mark Cellar Aged, their latest addition to the core signature bourbon, and the oldest expression so far. Singapore and Japan are the only two countries in Asia to have the annual limited release bourbon.

Current Managing Director and whisky maker, Rob Samuels, the 8th generation of the distillery introduced the new release in Manhattan Bar, Singapore in March. Here is what we know about Maker’s Mark Cellar Aged Bourbon:

• Maker’s Mark Cellar Aged is a marriage of 11- and 12-year-old bourbon at 13% and 87% respectively.
• It is bottled at cask strength (115.7 proof/approximately 57% ABV).
• The bourbon blended is original 6YO Maker’s Mark aged further 6 years in LEED (Leadership in Energy and Environmental Design) limestone cellar, which is the first in the industry.
​• Maker’s Mark has many “firsts” and cellar aging in energy and environmental design certified cellar is just one of the latest achievements for the Kentucky company.
​• The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste.

To understand the motivation of staying ahead of the game with their motto of “aged to taste, not time,” we will have to look back at the distillery’s history.

The bourbon

Maker’s Mark was not Maker’s Mark before Bill Sn. and Margie Samuels, the 4th generation of the family distilling business.

They took over the distillery previously housed Burks’ Distillery since 1773. The site has been named the oldest distillery in the world and made the United States of America’s National Historic Landmark in 1980.

When Bill and Margie took over the family business on Star Hill Farm, they decided to torch the 170-year-old recipe passed down to them and started anew. Their aim was to make a bourbon that’s rich, creamy and balanced.

By law, bourbon has to be produced using at least 51% corn, with the remainder consisting of any combination of grains such as rye, wheat, and/or malted barley. Typically, rye is utilized, imparting a spicier profile to the whisky. However, since the aim for the new recipe is to achieve the opposite effect, various tests were necessary to attain the desired flavor profile.

The grain selection process for the new recipe took place in the Samuels’ kitchen through a fun exercise of bread baking using different types of grains. As a result, the softer red winter wheat surpassed other contenders, becoming the bourbon’s signature ingredient ever since.

Additionally, the distillery is the only one that owns its water source and watershed, providing access to an abundance of water free from the undesirable iron filtered by the Kentucky limestone. This water, rich in calcium and magnesium, is beneficial for allowing the 200-year-old heirloom yeast to flourish.

Maker's Mark Cellar Aged and Maker's Mark 46, part of the Kentucky's brand barrel-aged programme was launched in Manhattan Bar Singapore. [Photo: Kim Choong]

Process

The handmade bourbon’s recipe has been the sole product crafted in Maker’s Mark’s distillery since 1953, with each batch produced in small quantities of 20-22 barrels.

A roller mill is utilized to ensure that grains are not scorched due to heat generation. New American oak barrels must be used to age bourbon for at least two years. Maker’s Mark seasons their new oak barrels in the Kentucky weather for 9 months to remove the bitter tannins before applying the “number three char” for 40 seconds. The new make is then aged in these charred barrels for 6 years in the warehouse, rotated by hand, and conditioned on different floors of the warehouse to achieve optimal consistency over time.

Kentucky’s weather conditions are reputed to age whisky three times faster than in Scotland, with an annual loss of Angel’s Share of up to 4%.

Legacy

When Bill focused on developing the new recipe, Margie was the one who set the tone for the brand and its packaging, which remains the same today. This story has become one of the most celebrated in the current era.

Margie encouraged her husband to leave his mark on the bourbon produced entirely by hand, using the letter “S” in the family name, adding “IV” to signify the 4th generation, and encircling it with a star. Every bottle of Maker’s Mark, to this day, is hand-labelled with the same design and sealed with red wax.

Rob, who admires his grandmother, has implemented numerous measures influenced by the Maker’s Mark motto. Since taking over in 2010, the distillery has opened for public visitation, added a third still in 2015 to increase bourbon production by 50%, engaged in sustainability initiatives, and become a Certified B Corporation since 2022.

Launched in conjunction with the Cellar Age at Manhattan Bar Singapore is Maker’s Mark 46, part of the Maker’s Mark Private Selection custom barrel program debuted in 2016. Maker’s Mark 46 is the original bourbon finished with 200-year-old proprietary French wood staves inserted into the barrels and conditioned in the limestone cellar. “46” refers to the French Oak Stave’s profile number given by the stave supplier.

Maker’s Mark Cellar Aged Bourbon was exclusively available at Manhattan Bar Singapore from 21 to 26 March 2024, followed by a rollout to selected establishments island-wide from 1 April 2024. Whereas Maker’s Mark 46 is exclusive to Manhattan Bar Singapore, the first in Asia participating in the Maker’s Mark barrel-aged program.

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