Maker’s Mark 46 Review

Bill Samuels Jr, former President of Maker’s Mark and son of Maker’s Mark founder visited Sydney last week for a series of media, trade and public events for the Australian launch of Maker’s Mark 46.

Bill Samuels Jr

Maker’s Mark 46

Having retired as President of Maker’s Mark after handing over to his son, Rob, Bill Samuels Jr holds the position of Maker’s Mark Chairman Emeritus. A straight shooter with charisma and a natural raconteur, he explained how overwhelming it was for him when his father’s hobby became iconic.

Hi son, Rob Samuels has always been proud of his grandparents, and since Bill has retired, he noticed that his name was rarely mentioned as if his son was writing him out of the history books. Therefore he sought to create a legacy and that was how the genesis of Maker’s Mark 46 began.

Maker’s Mark 46

After discussions with the Master Distiller, they sought to describe a taste that would consist a win and consequently three objectives were set. It had to be “yummy”, it had to be “Maker’s on steroids”, and have a “long finish, no bitter aftertaste”. In 2010, Maker’s Mark 46 was born.

The spirit starts as the original Maker’s Mark which is aged a little longer inside barrels containing ten seared French oak staves. These are slowly seasoned and cooked to caramelise the sugars in the wood which gives the spirit a distinct caramel and toasted oak flavour. The 47% ABV spirit has a long finish on the front of the tongue with no bitterness which makes it a premium Bourbon to sip neat or on ice.

Media Lunch with Bill Samuels Jr at the Chophouse

Maker’s Mark Australia, in collaboration with The Chophouse in Sydney presented a Bourbon-inspired four course lunch menu designed to complement the full-flavour and versatile character of Maker’s Mark.

Dylan Howarth, Maker’s Mark Brand Ambassador

Dylan Howarth, Maker’s Mark Brand Ambassador has created delicious bespoke cocktails to match each course.

Fizzy Blinker and Oyster

Freshly-shucked oysters with Maker’s Mark Caviar Balls were paired with Fizzy Blinker, an adaptation of a 1930s classic drink called the Blinker. The cocktail was made with Maker’s Mark Bourbon, fresh grapefruit juice and raspberry syrup, and in this case it was carbonated. The result was a refreshing drink with citrus notes that paired well with the oysters.

Bottle Aged Manhattan and Scallops

The Manhattan is considered one of the most iconic Bourbon cocktails. Made here with Maker’s Mark, sweet vermouth and a dash of bitters, the Bottle Aged Manhattan was further enhanced by the addition of a small amount of sherry before it was bottle aged for over a month. The dryness of the sherry opened up the palate and made this enjoyable cocktail one of the best Manhattans ever tasted.

The drink was perfectly paired with a sensational dish of Scallops, Maker’s Mark Infused Blood Pudding with smoked cauliflower puree and crispy sage leaves.

Invisible Milk Punch and Bourbon Smoked Pork Belly

The Invisible Milk Punch is an adaptation of a 17th century recipe preferred by the Queen. The process involves preparing the punch then cooking it until the solids separate, straining them and leaving the milk punch. This cocktail was one laid down for a week but in the past it was laid down over a year. If the drink is not stirred, two layers would be visible instead of a cloudy liquid. The technique gives the full texture of a drink with dairy but with fortified spirit.

The Invisible Milk Punch was a little sweet on the palate and with the equally sweet Bourbon Smoked Pork Belly with BBQ Sauce and Spiced Apple Chutney, the flavour of the Bourbon was a little lost in this pairing.

Maker’s Mark Cream Corn

A side dish of Maker’s Mark Cream Corn was simply difficult to resist.

Duck L’Orange Old Fashioned with Tiramisu

The last cocktail took inspiration from the quirky nature of Maker’s Mark. Duck L’Orange Old Fashioned was made by collecting duck fat and fat washing the Bourbon. This was subsequently put together with a 17 century recipe for Shrub, which is orange syrup cut back with apple vinegar. The fatty nature of duck complemented Maker’s Mark while the orange syrup cut through it. The result was a drink that is clean on the palate with loads of flavour.

Duck L’Orange Old Fashioned was paired with a delectable Maker’s Mark Inspired Truffle Tiramisu where the biscuits have been dipped in Bourbon.

Bacon Brittle Brownies

To finish, melt-in-the-mouth Bacon Brittle Brownies were served with coffee.

Maker’s Mark Wax Dipping

Al the conclusion of the lunch, guests were given the opportunity to dip their own bottle of Maker’s Mark in red wax.

Personal hand-dipped Maker’s Mark

The keepsake bottles were all signed by Bill Samuels.

An Evening with Maker’s Mark Bill Samuels Jr.

Simmer on the Bay hosted an intimate soirée with Bill Samuels Jr in celebration of Maker’s Mark and the release of Maker’s Mark 46 in Australia. Kentucky style canapés were served throughout the evening and delicious cocktails were specifically created for the event by Jason Crawley and Dylan Howarth of The Drink Cabinet.

Cocktails included the refreshing and tangy Hopped Grapefruit Julep, the rich and fruity Pomegranate and Lime Swizzle and the Low GI Joe, with a great balance of citrus, sweetness and organic agave – all highlighting the versatility of Maker’s Mark in cocktails.