Maker's Mark
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Image:Makersmark label.jpg Maker's Mark is a hand crafted small batch type of bourbon whisky distilled in Loretto, Kentucky.
When the famous T.W. Samuels family of distilling sold their distillery and their trademarks in the 1950s, those members of the family who wished to continue in the business began to search for a small distillery to purchase and continue the trade on a smaller scale, emphasizing high-quality production over high-volume production. They soon found an older distillery in Loretto, Kentucky that had not been operational for several years but was just the right size for the proposed operation. The Samuels decided to come up with a new recipe for their whisky in order to make it smoother, but since the aging process for whisky takes years, could not take the time involved actually to distill and age many batches of whisky of varying ingredients.
A unique solution to this problem was decided upon. Loaves of bread containing the exact proportion of the grain contents of each proposed recipe were baked and the one judged to be the best-tasting was adopted. Interestingly, the one selected contained no rye whatsoever, which was replaced by more barley and wheat. Accordingly, on February 25, 1954, Bill Samuels Sr., a sixth generation Kentucky distiller, burned his family’s 160-year-old bourbon recipe.
Unlike most whiskeys, Maker's Mark is not aged for any specific period of years; rather it is bottled and marketed when expert tasters agree that it is ready. Also, the barrels are moved from the lower to the upper floors of the warehouse and back down during the aging process to benefit from the differences in temperature at the various levels, a practice which used to be common in the distilling industry but which has been largely abandoned due to being too labor-intensive and hence expensive. Maker's Mark is sold in unusually-shaped squarish bottles which are sealed in hand-dipped red sealing wax. In the United States, only one variety is marketed, bottled at 90 U.S. proof (45% alcohol by volume). There is a higher (101.5) proof brand, sealed with gold wax, previously marketed in the U.S. but now sent only to selected export markets.
Maker's Mark enjoys something of a cult status in certain circles. For years it was marketed with the tag line, "It tastes expensive ... and is." It is allegedly one of the favorite alcoholic beverages of Cuban president Fidel Castro. According to the Distilled Spirits Council of the United States, Maker’s Mark holds a 77% share of the U.S. fine bourbon market.
The Loretto, Kentucky distillery was designated a National Historic Landmark in 1980, becoming the first distillery in America to be so recognized. It is on the American Whiskey Trail.
Today, Maker's Mark is owned by distillery giant UK-based Allied Domecq. However, in a $12.8 billion multiparty transaction, Allied is being acquired by French rival Pernod Ricard which intends to sell off Maker's Mark and several other Allied Domecq brands including Courvoisier cognac, Sauza tequila, Canadian Club whisky, Laphroaig single-malt Scotch and Clos du Bois wines to Lincolnshire, Illinois-based Fortune Brands. The Federal Trade Commission is reviewing the Maker's Mark deal because it would put the increasingly popular bourbon in the hands of Fortune, which already owns Jim Beam, the world's top-selling bourbon. Until that issue is resolved, Pernod will own Maker's Mark and its distillery, and receive its earnings. Pernod will, however, make interest payments to Fortune, pending transfer of the brand.
Maker's Mark Bourbon House & Lounge
Image:Makers Mark Lounge.jpg In addition to the distillery in Loretto, Kentucky, there is also a restaurant located in the Fourth Street Live! entertainment complex in downtown Louisville, Kentucky. The lounge opened in October of 2004 with the grand opening of the Fourth Street Live! complex. It is decorated with backlit Maker's Mark bottles and the traditional Maker's Mark wax dripping from the ceiling. While the lounge focuses on Maker's Mark, it also features other bourbons from each of Kentucky's distilleries. The menu was designed by Chef Al Paris of the famous Zanzibar Blue restaurant in Philadelphia.
