Maker’s Mark started with bread, of course. Bill Samuels bought the Burks’ Distillery in Loretto, Kentucky, in 1953 and did the predictable – just not in a predictable way. He wanted to select the right mash bill for his new Bourbon. He took inspiration from the Old Fitzgerald and W. L. Weller recipes made by Pappy Van Winkle. He did not want to take the time to distill, age, and taste each candidate, so he made a loaf of bread from each mix of grain. One had no rye in it.
Maker’s Mark Kentucky Straight Bourbon
No rye? Samuels liked the loaf without the rye best so he ran with it. The winner contained the customary corn with malted barley and a large dose of red winter wheat. The product is in stark contrast to rye-heavy spirits like Bulleit or Knob Creek.