Maker's Mark Cellar Aged Puts Its Spin on Bourbon

There's something in Maker's Mark Cellar Aged that gives bourbon drinker another go
Published: 8 April 2024

Renowned for its commitment to crafting bourbon beyond mere numbers on a barrel, Maker’s Mark unveils its Cellar Aged edition. This annual, global limited-release expression invites bourbon aficionados to ponder: What is ageing anyway? If it isn’t a construct of time, is ageing something more? Is it a... *gag* journey?

Sorry... had to wash that last word out with bourbon. But, yeah, we've always been hit with the idea that ageing something is just leaving the product to the whims of time. Although that it mostly true, there's also where and how you age it.

Steeped in tradition since its 1953 inception, Maker’s Mark defied conventional ageing practices. Founders Bill and Margie Samuels ignited a revolution in the whisky world, opting for red winter wheat over rye in their mashbill. This bold approach continues with Maker’s Mark 46 and Maker’s Mark Private Selection, pushing boundaries and redefining whisky craftsmanship. Case in point: Maker’s Mark Cellar Aged heralds the culmination of this philosophy, presenting a marriage of 11- and 12-year-old bourbon.

During his Singapore leg, Rob Samuels, the Managing Director of Maker’s Mark and eighth-generation whisky maker, says this about the Cellar Aged, “Maker’s Mark Cellar Aged embodies not just the passage of years, but the artistry, dedication, and relentless pursuit of excellence that defines our craft.”

Maker’s Mark Cellar Aged

Unshackled from the harsh tannic effects commonly associated with extra-aged American whiskies, Maker’s Mark Cellar Aged expression imbues exceptional character to an innovative maturation process. It usually begins in traditional Kentucky warehouses for approximately six years under the pressure of the Kentucky environs. But for the Cellar Aged, it culminates in a limestone whisky cellar for an additional five to six years of ageing.

There's something in the Kentucky limestone. The cellar’s cool surroundings retards the release of tannins often occurs during maturation. Due to this factors, it gives the bourbon a deeper, darker flavour and, best of all, no bitterness.

The inaugural release of Cellar Aged showcases a curated blend of 12-year-old and 11-year-old bourbon, bottled at cask strength (115.7 proof). On the palate, is a symphony of dark stone fruit, caramelised sugar and toasted oak that ends in a velvety finish that lingers.

Maker’s Mark Cellar Aged retails for SGD250 and will be available online at iShopChangi

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