Maker�s 46� was developed by Bill Samuels, Jr. as a way to enhance the signature flavors of Maker�s Mark� without adding bitterness. The process begins with fully aged Maker�s Mark� at cask strength, which is then placed into barrels containing specially seared French oak staves. These staves are designed to bring out deeper notes of vanilla, caramel, and spice. The bourbon is finished in a cool limestone cellar for about nine weeks, resulting in a richer, more complex flavor that still maintains the smooth, easy-drinking quality Maker�s is known for. The name �46� comes from the specific stave profile used in the process, which was labeled as �profile 46� by the cooperage that helped develop it. • Alcohol by volume: 47% • Makers Mark Distillery, Starhill Farm Loretto, KY

Maker�s 46� was developed by Bill Samuels, Jr. as a way to enhance the signature flavors of Maker�s Mark� without adding bitterness. The process begins with fully aged Maker�s Mark� at cask strength, which is then placed into barrels containing specially seared French oak staves. These staves are designed to bring out deeper notes of vanilla, caramel, and spice. The bourbon is finished in a cool limestone cellar for about nine weeks, resulting in a richer, more complex flavor that still maintains the smooth, easy-drinking quality Maker�s is known for. The name �46� comes from the specific stave profile used in the process, which was labeled as �profile 46� by the cooperage that helped develop it. • Alcohol by volume: 47% • Makers Mark Distillery, Starhill Farm Loretto, KY