Maker’s Mark

“The wood makes the whisky” is an old saying among distillery operators, but it is only in the last thirty years that distillers have recognised just how important the cask is in developing flavour, and even more recent that the ‘mechanisms of maturation’ have been investigated.

The Scotch whisky industry is not alone in exploring the science of maturation and the profound influence of oak. Since to be labelled ‘straight’, bourbon or rye whiskeys must be matured in fresh oak barrels, and these are highly ‘active’.

In particular, the creators of Maker’s Mark at Loretto, Kentucky have done exhaustive studies into the physiology of oak, its chemistry and active constituents, the impact of slow seasoning in the open-air (rather than the cheaper and more common kiln-drying) and the complex impact of tasting and charring in breaking down the chemical bonds within the wood in order to create different nuances of flavour and colour ‘extractives’.

6 Items

per page

6 Items

per page