Maker's Mark Cellar Aged

2023 Inaugural Release

MSRP: $149.99

Mash: 70% corn, 16% wheat, 14% malted barley

Proof: 115.7

Age: 87% 12yr, 13% 11yr

Nose: milk chocolate, dusty wheat, butterscotch, nectarine, marshmallow, all wrapped up in a beautiful pastry dough

Palate: This is a patisserie. You're initially greeted with oak and buttery croissant dough, followed by an apricot spread and a thin layer of sweet chocolate

Finish: medium finish of sweet oak and a little bit of spice not present elsewhere

Rating: Buy it (Out of Hoard, Buy, Try, Pass)

Thoughts: This is a wildly enjoyable Maker's to me, but also, something about it doesn't quite land all the way. I'm not sure what it is exactly, but it leaves me wanting more. It's still a very good pour, and special for a Maker's Mark release to be this aged. However, I can't help but feel it could be better. There's a slight funky wheat oak that lingers on the palate that isn't in every Maker's release, and I honestly don't think it's because of the 5 extra years of aging. It's just odd. That being said, I think this is still a good value at $150. It's at the top of that threshold, but I can't imagine someone trying this and not liking it, it's very good.

What's the Deal?: Since it's founding in 1953, Bill Samuels Sr had always believed that if you made whiskey the right way, that's all you needed. 2014 saw the release of one of (if not their first) line extensions with the Maker's Mark Cask Strength. And then in 2019, the limited release stave finishing series began with the RC6 blend. People have clamored and begged for a high age statements, with Fred Minnick leading that charge. Luckily, in 2023, that call has been answered with the release of Cellar Aged. The intent of aging further in a limestone cellar is slow the impact of the oak by being in a cool damp area, while still allowing the age to increase. Think Scotch and how they are able to achieve high age statements without being wildly over-tannic (new oak vs used oak aside). I'm pumped that they went ahead and released this older version of Maker's Mark, but I'll be honest, I wish they would have let it age in their normal ricks versus the cellar. Maker's could be putting out the king of wheated bourbon, and I really wish they would just let it shine all the way. I wonder if they couldn't do a blend of 25% aged in a limestone cellar and the remainder aged in their normal rickhouse? Time will tell. Hopefully they start expanding how they approach age and their distillate really shine as a result.