American whiskey (bourbon) "Meikers Mark": description, composition and reviews

American whiskey (bourbon) "Meikers Mark" even in Kentucky, in its historical homeland, is worthless money. Not to mention the prices in our wine shops, after payment of customs duties and trade fraud. Maker's Mark is an elite drink - not for every day and even for every holiday. Already one kind of bottle, albeit of a concise design, says that this product is made, as they say, by hand. On the neck is a wax seal of a bright color. A stamp with the inscription "S IV" is proudly and prominently displayed on the bottle. What this letter and figure mean, we will explain in this article. We will also describe the characteristics of bourbon and briefly describe the stages of its production. Significant importance for the taste and bouquet of the drink is raw. The firm does not make a secret of whiskey. It is thanks to the ingredients that the drink became so elitist and, as a consequence, expensive. And what do they say in Bourbon Maker's Mark reviews? We have studied them, and below you will find a brief analysis of the impressions that produced whiskey on consumers.

Family History Samuels

It's safe to say that the "Meikers Mark" is the oldest whiskey in America, working in its original place. The first enterprise appeared in Kentucky in 1805. True, the Robertson Samuels family was far from thinking about whiskey. At first it was a mill for grinding grain. Podnatorev on knowledge of bread and the characteristics of various cereals, the grandson of the founder of the dynasty, known as the "Sheriff Hai", decided to start producing bourbon. This was in 1840. He developed a recipe for the American bourbon, which he considered a universal formula for success. However, the production of distillery was not in such demand as it is now. Huy did not depart from the classical bourbon formula and used rye in the drink, which made the whiskey taste quite sharp, vulgar. When the US introduced a dry law, the Samuels enterprise was closed.

Revolutionary breakthrough

The thirty-fourth year brought relief. The "dry law" was abolished. But twenty-four years had passed before the first bottle of whiskey "Meikers Mark" was released for sale. In the forty-third year, the sixth representative of the Samuels dynasty, Bill, decided to give a damn about the family bourbon recipe handed down from father to son. Probably, the spirit of his distant ancestor-miller, who knew the seeds of cereals, awakened in him. Or, perhaps, Bill understood that the taste of bread crust is important in American whiskey? The development of a new recipe for whiskey, he began in a very unusual way. He baked bread, mixing different cereals and experimenting with their percentage. So he came to the most optimal, in his opinion, formula. Corn, red winter wheat and barley malt - this is the composition of Maker's Mark. Note that there is no traditional rye bourbon in the whiskey. She, according to Bill Samuels, gave the drink a hard and slightly fuselier taste.

Women's merit

For the sake of justice, it should be noted that the high image of bourbon Meikers Mark earned not only thanks to Bill Samuels. A big contribution to the "promotion" of the firm was made by his wife, Marge. This lady had an irreproachable taste. In addition, she collected bottles from cognacs and different things from tin. Knowing how effectively the combination of glass and sealing wax, she developed the design of the bottle, where they poured an exclusive drink. For many months she wondered how to name the new bourbon. Finally, it dawned on her: "The Seal of the Master" - Maker's Mark. She developed the bottle design. Laconic bottle and at the same time original, as if blown. This was emphasized by the fact that the drink was produced in scanty amounts, hom-maid. But not without errors. Not very versed in Roman numerals, Marge wrote on the convex label of the bottle "S IV". The letter meant "Samuels", and the figure had to determine that Bill was the sixth member of the family. But the husband did not want to upset his wife and so did not tell her that IV is four, not six. Instead, in order to play along with his wife, he wrote on the label "whiskey" (in Scottish manners), whereas all whiskey producers in the US write this name as whiskey.

Today's factory "Meikers Mark"

So, in 1958 the first bottle of bourbon Maker's Mark was introduced to the market and the judges' court of whiskey. The neck, sealed with red sealing wax, impressed the buyers. Yes, and sold their products Samuels for only seven dollars a bottle. But even more impressed were the connoisseurs of whiskey from what lay hidden under the lid. Such a soft taste, honey, oily, has not been tried for a long time. In 1980, Samuels' family distillery, the "Ze Meikers Mark", which is located in Loretto, Kentucky, received another honorary title: the Minister of the Interior, Cecil Andrews, declared it to be the US National Historic Property. Previously, the company produced no more than nineteen barrels of beverage per year. But in the two thousandth year the distillery increased its production capacity twice. But the volume of products that is produced today is still small, to call the drink "massive." That's why the price for a bottle of American bourbon Maker's Mark is pretty impressive.

Ingredients

To make whiskey "Meikers Mark" water is used from limestone lake, which is replenished only during spring rains. All grain for bourbon is grown on small farms near the winery. Red winter wheat gives the drink a gentle and mild taste. Yellow corn is responsible for the aroma. Barley for whiskey wanders naturally and it does not contain enzymes that increase the level of gibberellic acid.

Production process (briefly)

A roller mill is used for grain processing. This allows you not to dry the cereals and avoid bitterness in the taste of the drink. Although modern distillers consider this method of processing too slow, the firm uses it, as well as an open oven, to increase the aroma of whiskey. The enterprise uses for yeast its own growing yeast. A fermentation drink takes place in cypress barrels, which are more than a hundred years old. Samuels refused to use steel tanks. Cypress, in his opinion, does not affect the final taste of the product. The firm is the only distillery in the US, which practices double distillation. The additional procedure guarantees complete removal of sediments and impurities. All this influences the cost of production of "Mejkers Mark". The price for a bottle of this whiskey comes to three, and even three and a half thousand rubles.

Characteristics of the drink

Is it worth spreading such money for seven hundred milliliters of bourbon? Let's crack the sealing wax on the neck, uncork the bottle and taste the whiskey (bourbon) "Meikers Mark." 45 degrees is the only thing that makes a drink similar to American straights. Although ordinary bourbon has a fortress of forty degrees. Grain, born in the neighborhood of Loretto (Kentucky) and past double distillation with cold filtration, gave the whiskey its golden color. Drink stood for eight years in barrels of white American oak. Wood conveyed its notes to the drink, they are felt lightly and only in the dry aftertaste. Whiskey has a complex aromatic bouquet. At first, exotic flowers are heard, and then warm shades of oak appear on the front of the stage. All this testifies to the high quality of bourbon. The taste of this whiskey is infinitely tender, a little honey, oily.

Gastronomic combinations

How to serve and what to drink bourbon Meikers Mark? The price of whiskey is such that they should not be neglected and consumed along with other dishes. "The Seal of the Master" is an ideal digestive. When the stomach is full, you can leisurely surrender to the infinite delight of bourbon. Nothing else is needed. Unless, if it's too hot, you can put two cubes of ice in a whiskey glass . So the vanilla honey taste of the drink opens. Although some experts say that based on the "Makeers Mark" or with his participation, you can prepare refined alcoholic cocktails. In a bottle, whiskey can be stored for years. From old age, the drink only gets better.

Whiskey "Meikers Mark": reviews

Despite the advertised sales volume of nineteen barrels per year, many Russian consumers have already tried this bourbon. Of course, the market was flooded with counterfeits of "Makeers Mark", and the price of the drink is the main reason for this. But what do those who bought whiskey in trusted stores say? The aroma with tones of tropical flowers, dried fruits and honey makes you think that before you a sweet drink. But having taken the first sip, you will be surprised and even amazed. No sweets, just a pleasant bitterness, like a bread crust. The bourbon's aftertaste is long, dry, woody. Those who tried the "Seal of Master" in cocktails say that because of its softness, bourbon is completely lost in the mixtures.