Both brands are produced by parent company Beam Suntory, but they are distilled and matured at entirely different facilities. As far as we can tell, production lines are completely independent for Maker’s Mark. The “46” designation represents the culmination of countless experiments, with experiment No. 46 ultimately achieving the desired flavour profile. Not as dry as Maker’s and with lots of caramel and dessert notes mixed with wood that slowly fades with a long finish. 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. 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.

One of the more recognizable bottles of bourbon on my shelf is the Maker’s Mark bourbon. With the bright red wax closure, you can spot this bottle at a distance. Today, I want to compare the Maker’s Mark vs Maker’s 46 bourbon whiskey to see how they differ. Maker’s Mark is one of the most iconic bourbon brands out there. They’re known best for their red wax and quality bourbon that “won’t blow your ears off” (quote from founder, Bill Samuels, Sr). Maker’s Mark 46 is a bolder and spicier alternative to the traditional Maker’s Mark, featuring an oilier mouthfeel and a delightful complexity. It’s an easy-drinking and delicious bourbon.

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The nose is rich with standard Maker’s notes like vanilla, caramel, and oak, but with a faint hint of dark chocolate. Color me impressed by how good the Cask Strength version of Maker’s 46 ended up being. I won’t say that I’m surprised though because secretly, I’ve always found Maker’s releases to be great. Maker’s Mark was lagging behind when it came to new product releases after the start of the bourbon boom. Other distilleries were keen on giving consumers all the things like single barrels, increased age statements, more barrel strength options, finished whiskies and new mash bills.

The most significant differences between these two brands are their flavoring grains. So we’ll focus on the use of traditional spicy rye grain versus soft, red winter wheat. The Maker’s Mark 46 bourbon is aged longer than the standard Maker’s Mark, so the wood has a longer time to impact on the bourbon. In 2005, Allied Domecq was acquired by Pernod Ricard, who then sold the Maker’s Mark brand to Fortune Brands.I can say first-hand that Maker’s 46 is a unique product that really does present a different profile from standard Maker’s. The success of the 46 line inevitably led to the creation of the Private Selection line. 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). With its distinct character and unique production process, this bourbon is a must-try for any bourbon connoisseur. The Maker’s 46 is creamier and more decadent with bolder cherry and toasted oak notes, more spices with added complexity and an oilier mouthfeel. The complexity continues on the finish. A fantastic glass of bourbon.

In 1917, Woodrow Wilson signed a temporary prohibition on alcohol to secure grain and ethanol capacity for the war effort during World War I. So is Cask Strength Maker’s 46 a bottle worthy of buying? Let’s find out. I sampled this neat in a glencairn. Tasting Notes There are 2 main differences between Maker’s 46 and Maker’s Mark. The first is that the 46 is aged longer which mellows it out more while adding more flavor. The second is that seared French oak staves are seeped in the bourbon towards the end of it’s additional aging process bringing out some even more flavors. Other than those 2 factors, which are admittedly important, it’s the same thing as the original Maker’s. Same mash, same barrels, same red winter wheat, same everything.It is bottled when the tasters agree that it is ready, roughly around 6 yo. The Maker’s Mark bourbon mash bill does not include rye. Instead of rye, Maker’s Mark uses red winter wheat (16%), along with corn (70%) and malted barley (14%).