With consistency being key to every bottle we make, leaving something up to chance is not exactly an option. Unfortunately, there’s something called the Kentucky weather. But that doesn’t mean we’re at its mercy. We’ve always hand-rotated our barrels to ensure each one gets its fair share of mother nature’s extra heat.
For this drop, you get to enjoy Maker’s Mark® 2022 Limited Releases: !"#$%& and !"#$%' . Both use proprietary staves to bring out flavors inspired by the hottest and coolest parts of a rackhouse. You can think of the top of your box (BRT-01) as a tribute to the upper part of the rackhouse and the bottom (BRT-02) as a glimpse into the lower part. Or you can just enjoy them without thinking at all.
For this drop, you get to enjoy Maker’s Mark® 2022 Limited Releases: BRT-01 and BRT-02. Both use proprietar y staves to bring out flavors inspired by the hottest and coolest par ts of a rickhouse. You can think of the top of your box (BRT- 01) as a tribute to the upper par t of the rickhouse and the bottom (BRT- 02) as a glimpse into the lower par t. Or you can just enjoy them without thinking at all.
For those looking to get a little behind-the-scenes info with their shipment, we always offer a virtual tasting. Click below to join us October 5 at 6:30pm EST.
For those looking to get a little behind-the-scenes info with their shipment, we always offer a virtual tasting. Jane helped make these expressions a reality, so you’ll be in good hands. Scan the QR code included with your shipment and join Jane October 5 at 6:30 p.m. EST. With consistency being key to ever y bottle we make, leaving something up to chance is not exactly an option . Unfor tunately, there’s something called the Kentucky weather. But that doesn’t mean we’re at its mercy. We’ve always hand-rotated our barrels to ensure each one gets its fair share of mother nature’s extra heat.
In a single rackhouse, there are seven levels of barrels. These buildings can get a bit toasty inside, but the temperatures differ depending on the level – higher is hotter, and lower is cooler. Since bourbon owes much of its flavor to a barrel’s expansion and contraction, a barrel left on the seventh floor during its entire aging process would taste drastically different from a barrel left on the first floor. In comes the rotation . To even out the heat exposure, we move seventh-floor barrels to the first after three years.
In a single r ickhouse, ther e ar e sev en lev els o f b arr els . The se buildings can get a bit toasty inside, but the temperatures differ depending on the level – higher is hotter, and lower is cooler. Since bourbon owes much of its flavor to a barrel’s expansion and contraction, a barrel left on the seventh floor during its entire aging process would taste drastically different from a barrel left on the first flo or. In comes the rotation . To even out the heat exposure, we move seventh-floor barrels to the first after three years.
Sixth floor goes to the second. The fifth floor gets rotated to the third. And since the four th level is right in the middle, those barrels stay put.
Sixth floor goes to the second. The fifth floor gets rotated to the third. And since the four th level is right in the middle, those barrels stay put.
For those curious, it’s about 200,000 barrels a year. Sure, it ’s a lot of work, but we think the results speak for themselves.
For those curious, it’s about 200,000 barrels a year. Sure, it ’s a lot of work, but we think the results speak for themselves.
Basic science says heat rises, meaning the top of the rickhouse is where barrels experience the hottest temperatures. With this causing the barrels to expand, a lot of extraction takes place. We used our staves to give you more barrel extractives with caramel and some toastiness added to the mix. It’s an expression most likely enjoyed more when you’re not thinking about science.
You may have heard about our recent B Corp Certification – an independently verified accreditation granted to organizations proven to balance profit with purpose. We’re incredibly proud of this distinction, but what does it actually mean, and how did we achieve it? Here are a few of the many things we’ve implemented over the years that the B Corp™ Certification team identified as examples of being a “force for good”:
Solar power array that produces the equivalent of all energy used in the warehouse complex in Loretto.
Zero-landfill initiative that will repurpose or recycle all waste by summer 2022, including pulverizing used Maker’s Mark ® bottles into sand for hiking trails across our property, Star Hill Farm.
Recycling program for our team members and the wider community, which is the first in Marion County, Ky.
A nearly 70-year record of philanthropic investment, including support for higher education, arts and the hospitality industry (The LEE Initiative, Feed the Soul Foundation, Bellarmine University Scholarship).
Learn more about our recent B Corp™ Certification