News at 11 New York Times Disses Maker's Mark

Hello Michelle,

We read Mr. Asimov’s article as well and are delighted bourbon is getting such wonderful attention. We encourage folks to taste bourbon. As people who have been making bourbon in Kentucky for 225 years, we think there has never been a better family of bourbons on the market than is right now.

We aren’t shocked or surprised at the results of the tasting since many of these bourbons are high-poof or “woody.” Maker’s Mark was designed to be the sweet, well-balanced version of traditional bourbon. We will get overwhelmed in a tasting environment comparing Maker’s Mark to a large group of big, overpowering bourbons. There’s no question our bourbon doesn’t stand up in a quest for power.

We are curious, however, how they conducted the test. If 25 were tasted, we hope they divided and conquered. We never comparatively sample more than seven and that’s if the samples are diluted to approximately 60 proof. Did they add water? We’re pretty sure 25 whiskies undiluted, even over a couple of days will kill your taste buds.

A better way to taste and compare is to take two or three, add a little water to get the proof below the shock and burn effect on the taste buds (60-70 proof), in our case, two parts Maker’s and one part water. Then taste, compare and enjoy and you’ll most likely see a different outcome.

We’d love to hear about yours.

Bill Samuels Jr.
bill.samuels@makersmark.com