Makers Mark

[Scabbydoo]

Originally Posted by Psychoholic

I'm having some right now - figured I'd give it a shot.

And the verdict is?

[Psychoholic]

Certainly oaky and kind of spicy. I think it'd go particularly well with a nice Padron 3000 or an Oliva V.

I'm almost done with this glass, I might go have me a Makers to compare.

[Psychoholic]

I hear good things about Woodford, any takers?

[Scabbydoo]

Originally Posted by Psychoholic

I hear good things about Woodford, any takers?

Originally Posted by Scabbydoo

I still likes my Buffalo Trace.

For the money, still one fine sippin bourbon.

[MegaGlide]

Originally Posted by Psychoholic

I'm trying to develop a taste for whisk[e]y and bourbon, so for right now it's just one.

Well, maybe try a nice bottle of 10 y.o. Glenmorangie single malt.
Won't break the bank, and very well rounded.
Be warned... you may end up just keeping all that bourbon around for guests after you do, though...

[FXRS]

Ok, so demand exceeds supply. So lets water down the product to increase supply?

From their website:

http://www.makersmark.com/#!/live-fe...-your-feedback


Thanks for your feedback!

A lot of people took the time to share their thoughts regarding our recent announcement. We always appreciate open and honest conversation about Maker’s Mark and we’ve gotten plenty of feedback, both supportive and otherwise. Because there are so many comments, it’s hard for an old guy like me to respond, particularly 140 characters at a time. Now that I’ve had time to compose my thoughts, please allow me to try to answer most of the questions we’re hearing.

And by the way, I asked Rob if I could write this response since many people have wondered if I’m on board with the decision to lower the alcohol-by-volume (ABV) level. I am, and here’s why.

First, it’s important to understand that our primary focus now and for the past 50 years hasn’t changed. It’s product quality and consistency, batch-to-batch, year-to-year, with the primary measure of that consistency being the unique Maker’s Mark taste profile. That’s all that truly matters in the end.

Since we’re a one-brand company that’s never purchased bourbon from other distillers when supplies are short, forecasting is very difficult. Over the years, our one variable that helps us avoid market shortages has been the age of the whisky in the Maker’s bottle. That range is between five years nine months and seven years. Because Maker’s Mark is aged to taste, Dad never put a specific age statement on the bottle. It wasn’t the age that mattered; it was the taste, the quality and the consistency.

Some people are asking why we didn’t just raise the price if demand is an issue. We don’t want to price Maker’s Mark out of reach. Dad’s intention when he created this brand was to make good-tasting bourbon accessible and to bring more fans into the fold, not to make it exclusive. And, with regard to the price, the value of Maker’s Mark isn’t set by alcohol volume. It’s about the quality of the recipe and ingredients that go into it, all the handcrafting that goes into the production and how it tastes.

Some of you have questioned how we reduce the alcohol content. The fact is, other than barrel-strength bourbons, all bourbons are cut with water to achieve the desired proof for bottling. This is a natural step in the bourbon-making process. Maker’s Mark has always been made this way and will continue to be made this way.

As we looked at potential solutions to address the shortage, we agreed again that the most important thing was whether it tastes the same. The distillery made up different batches that Rob and I tested every evening over the course of a month. Every batch at 42% ABV had the same taste profile that we’ve always had. Then, we validated our own tastings with structured consumer research and the Tasting Panel at the distillery, who all agreed: there’s no difference in the taste.

For those of you who have questioned if the supply problem is real, I can assure you that it is. While not every part of the country has seen shortages yet, many have, and the demand is continuing to grow at a pace we’ve never before experienced. While we are investing today to expand capacity for the future, by producing 42% ABV Maker’s Mark we’ll be able to better meet our ongoing supply issues without compromising the taste.

Ultimately, all I can ask is that you reserve judgment until you actually taste the whisky, like I did. If you can make it down to the distillery, we’re doing tastings every day with the 42% ABV whisky to give you a first-hand opportunity to try it for yourself. If you can’t make it to the distillery, please give it a try when it gets to your city. And please write me back at that point. I want to hear what you think.

In the meantime, I'd like to thank everyone who took the time to write us a note. It shows that you care about Maker’s Mark, and that’s what we’ve been striving for over the past 50 years. I hope you’ll give us the chance to continue earning that devotion and allow us to prove that we didn’t screw up your whisky. All the best.

Sincerely,

Bill Samuels, Jr.
Chairman Emeritus
Ambassador-at-Large

[Psychoholic]

I don't understand - are they watering down more to meet demand?

[MegaGlide]

Yup.
I already thought it tasted "thin" anyway.

[Infidel!]

What a way to treat your customers.

Why didn't Harley think of that years ago when demand outstripped supply? Just sell them a bike without a motor for the same price. It still has a Harley logo on it, so it must be good, right?

[FXRS]

Can you believe this shit? A huge reversal and now the watered down stuff is a premium collectible thing. Sheesh.

[Uesque]

I have been a little too effective tonight with perfecting my Wild Turkey Manhattan. I'm not going to make it through the end of The Man With The Golden Gun on Reelz.

[Psychoholic]

I've been enjoying the Jim Beam Devil's Cut tonight. It suits me.