Maker's Mark 46

Maker's Mark 46 is a Kentucky bourbon bottled at 47% ABV (94 proof). It starts as the familiar Maker's Mark bourbon and then gets a second maturation with French oak staves. That extra oak contact is what separates it from the standard bottling, and the distributor describes the result as bolder and spicier. Maker's Mark is known for a softer, sweeter style, and 46 keeps that base. Expect the usual bourbon notes of caramel, vanilla and baked sweetness, with the French oak adding more structure. Look for baking spice, toasted wood and a drier, longer finish than you'd get from the regular expression. Those are typical results of stave finishing, not a measured profile of this bottle. Pour it neat first, with about 15 minutes in the glass so the alcohol settles and the oak aromas come forward. A Glencairn suits this well because the tapered rim concentrates the vanilla and spice for nosing. If the 47% feels warm on the palate, add a few drops of room-temperature water. That tends to loosen up the sweeter, fruitier notes without thinning the body. One large ice cube in a rocks glass is the better choice when you want a slow sipper, since it chills the pour with little dilution. Smaller cubes melt faster and dull the oak. In cocktails, the extra oak gives it more backbone than a standard wheated bourbon. An Old Fashioned shows this best. Use a sugar cube or a teaspoon of rich syrup, two dashes of Angostura and an orange peel. The spice holds up against the bitters without needing much sweetener. In a Manhattan, pair it with sweet vermouth and stir over ice. The softer bourbon base keeps the drink round, and the oak keeps it from turning cloying. A Whiskey Sour with fresh lemon and a small amount of simple syrup works well too, and an egg white will round out the texture. For a Highball, pour 2 ounces over ice and top with cold soda water or ginger beer, adding a lemon wedge. The oak spice carries through the dilution better than you might expect. For food, the caramel and toasted-oak character goes well with grilled or smoked meats, aged cheddar, pecan desserts and dark chocolate.