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Maker's Mark 46 question

heavyd

heavyd

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I'm not a big bourbon drinker, but I bought a large bottle of MM 46 at Costco for $29 today (looked like a good deal). Question: Is this stuff the type of booze you drink neat or would mixing it with Coke or Coke Zero be a waste of a premium swill? Just curious.

I checked their website and it appears this is their premium bourbon.
 
javajunkie

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anything at or above maker's mark level is worth drinking neat, IMPO. the 46 has a secondary maturation in a separate and differently charred cask that changes the profile a little. you are paying to taste the difference. then again, it is your booze, and if it makes you enjoy it to mix it, it ain't a waste. unless we are talking like pappy, stagg, et al., in which case you will be in for a fight. o)

also, $29 for maker's 46 is a damn decent price, nicely done!
 
TravelingJ

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heavyd said:
No idea what's up there....perhaps travelin j can elaborate on that ? lol
Click to expand...
Did you click it? It's a picture of someone on Twitter asking Alton Brown what to do with a good bourbon, and his answer is #put it inaglass
 
javajunkie

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TravelingJ said:
heavyd said:
No idea what's up there....perhaps travelin j can elaborate on that ? lol
Click to expand...
Did you click it? It's a picture of someone on Twitter asking Alton Brown what to do with a good bourbon, and his answer is #put it inaglass
Click to expand...
alton, as a fat kid and southerner at heart, speaks truth. any whiskey, try it neat first, then decide if it needs a spash of water, cubes, or a spritz of mixer. this is a difficult skill to learn, as it always took me three glasses worth to make up my mind. o)
 
heavyd

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Didn't realize it was a link...my bad. Funny chit :)

I'm gonna try to take the civilized route with this stuff at first ( neat, proper glass, etc.). It's gonna get ugly from there, me thinks :)
 
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smokinghole

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Call me a heathen if you like but any high quality booze if done right can be an AWESOME base to a cocktail. I found a recipe made to use Stagg in place of Sazerac for a Staggerac. It's damn nice and Stagg makes an awesome base for the drink. I don't know why bourbon and scotch tend to be a "must drink it neat" while other spirits that have just as much care and attention are relegated to being mixed like Gin and Rum. Drink stuff how you like and like what you drink. Don't let anyone tell you how you have to drink something because the reality is you don't HAVE to do anything, it's your bottle.

Speaking of cocktails. I made a pretty kick ass one a couple weeks ago. It was Elmer T. Lee mixed with orange curaco some orange bitters and a little lively Golden Monkey that was aged in white wine barrels. Awesome drink.
 
TBomb

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heavyd said:
I'll go neat on this, at least initially. Thanks Gents! The stones are definitely an option. I found this thread with some mixed opinions on them:

http://www.botl.org/community/forums/showthread.php/59772-Whiskey-stones-deal?highlight=stones
Click to expand...

Personally, I am not a fan of the stones. They are not supposed to change the taste of the whiskey but I have found them to have a noticeable impact on the flavor, unfortunately.

I am generally a neat bourbon drinker...just bourbon in a glass, but it really depends on my mood, especially with it getting warmer out...a hot whiskey just isn't that appealing when it's 100 degrees outside. In that case, an Old Fashioned is my go-to, and I like using the large ice cube molds that make a 2" cube because they have a larger surface area which allows them to cool the drink without melting as much. While a cocktail like that, or a Manhattan or Sazerac, will make the difference between a good whiskey and a bad whiskey more noticeable than, say, mixing it with Coke, I personally believe that better spirits make better cocktails, regardless of the proportions. Drink what you like, how you like :thumbsup:
 
smokinghole

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The cocktail I made was a variation on a seelbach where I subbed in the wine barrel aged triple for a champagne splash. I had to look it up after I posted earlier.

Sent from my C771 using Tapatalk 2
 
jmatkins

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I almost always put my Bourbon/Wiskeys on ice, but that's me. More on Makers 46.

Seared French Oak Staves
After removing the original Maker’s Mark from its barrel, the barrel head is pulled and ten wooden staves are affixed to the inside of the existing barrel. These staves are slowly seasoned and cooked in order to caramelize the sugars in the wood. Ultimately, this helps provide Maker’s 46 with its distinct caramel and toasted oak flavor that finishes nicely on the front of the tongue. Even sounds delicious, doesn’t it?
 
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