While the flavors of a single barrel of bourbon come from an incalculable combination of inputs – Maker’s consistency is an opportunity to isolate and dig into woods particular influence. By sourcing multiple varieties of oak, and changing how it is treated, cut, seared, roasted, toasted, and charred, a vast library of profiles and possibilities open up. A partnership with the Independent Stave Company is at the heart of their Private Selection barrel program. With 5 different stave profiles, and 10 total staves going into each barrel – over 1,000 unique recipes can be created. Armed with samples of whiskey fully finished with each stave profile, we crafted three dramatically different recipes. Three cask strength barrels were loaded up with 10 staves each, for an additional 9 weeks of aging. They've been christened our Red Velvet, Holiday Bombe, and Spiced Cobbler barrels - and we are very excited to share them with you!
With our Bombe barrel, we wanted to see just how far from “classic Maker’s” we could push things. Featuring only French oak staves, we wanted bold flavors and tons of character, something surprising, sophisticated, and still thoroughly enjoyable. The combination of the French Mendiant and French Spice stave combo are here, presenting now as dried cocoa powder, oak, almond and hazelnut. The caramel of the Maker’s 46 staves asserts itself as well, alongside lingering butterscotch, fruit preserves, and a hint of honey. The star though is the mélange of spice, clear notes of ginger, zippy and bright, with clove, allspice and cinnamon. Without rye’s signature savory notes, it remains firmly in wheated bourbon territory, yet one whose profile suggests a lengthy maturation.
With our Bombe barrel, we wanted to see just how far from “classic Maker’s” we could push things. Featuring only French oak staves, we wanted bold flavors and tons of character, something surprising, sophisticated, and still thoroughly enjoyable. The combination of the French Mendiant and French Spice stave combo are here, presenting now as dried cocoa powder, oak, almond and hazelnut. The caramel of the Maker’s 46 staves asserts itself as well, alongside lingering butterscotch, fruit preserves, and a hint of honey. The star though is the mélange of spice, clear notes of ginger, zippy and bright, with clove, allspice and cinnamon. Without rye’s signature savory notes, it remains firmly in wheated bourbon territory, yet one whose profile suggests a lengthy maturation.
