Maker's Mark 46 Kentucky Bourbon Whisky, 70cl

Product Information

These two brands were never meant to compete side-by-side. They are positioned in separate price segments to appeal to customers within entirely different demographics. Although they are from different pricing segments, there is a lot to be learned by pouring a couple fingers of bourbon and putting them side-by-side for a blind taste comparison: Original recipe vs. wheat bourbon being foremost.

Finish: What note would you expect to be the most dominant on the finish? If you said oak, you’re right. The finish is largely a tannin-heavy experience with tobacco leaf also joining the mix. I’m ashamed that I don’t give them their due but then bottles like this remind me how ashamed I should be. They’re a consistently reliable sip every time and I always forget about them.During one of John’s frequent travels, he managed to secure a bottle of this whiskey. And, to our delight, we’ve learned that Maker’s Mark 46 will soon be available in South Africa, making it easier to replace our beloved bottle when the time comes.

The nose is rich with standard Maker’s notes like vanilla, caramel, and oak, but with a faint hint of dark chocolate. Maker’s Mark has managed to release some equally great bourbons since that initial release, mostly in the form of their Wood Finishing Series which started in 2019 and ended in 2023. When Maker’s Mark RC6 came out it was a great reminder of just how important the company's wood stave finishing process plays in the final flavor profile. However, while interesting to enjoy as a fan of Maker’s Mark, it left a lot to be desired for consumers who were looking for big bold high proof wheated bourbons.In 1968, American Tobacco acquired the Jim Beam brand under a new holding company called Fortune Brands. But I don’t miss them as much since there are a few more curious flavors like chocolate and coffee beans. Sure. Maker’s Mark costs a little more. But remember — for the extra money, you do get a 90-proof bourbon with higher alcohol content and the opportunity to try a wheat bourbon. Starting at the nose, the initial wafts coming from the two glasses are pretty similar. Both have cherries, vanilla and oak. After a while, the Maker’s 46 shows a bolder, creamy wooden note on the nose. Looking at the Maker’s Mark, the vanilla and cherries continue on the palate.

Jim Beam’s grain recipe of about three-quarters corn with the remaining grain split between rye and malted barley is considered a traditional bourbon mash bill. Which makes sense. After all, when you are the No. 1-selling brand of bourbon in the United States, it goes a long way in moving the needle on what’s considered ‘traditional.’ The use of corn gives the resulting bourbon its sweetness, while the rye adds a spicy character to the finished product. There’s a hint of Chai spice that I think deserves to be mentioned separately of the rest. Fruit notes are hard to find but probably would be exposed with some added water (or just buy a bottle of standard Maker’s 46). Rich and sweet with heaps of plump maraschino cherries, oak, vanilla and caramel. There are hints of honey and buttery cinnamon toast.Finish: Oak is dominate but tobacco pops up. The tannins are quite nice to find in a bourbon that is this inexpensive. Vanilla latte, cinnamon and toasted caramel round out this moderately long finish. Now that we know the process behind how Maker’s 46 differs from regular Maker’s Mark, let’s find out how the taste has changed. I sampled this neat in a glencairn.