Saturday, February 17, 2018

Makers Mark Private Select

Dillon, our whiskey expert, at our Ballwin location went down to Maker's Mark to choose our own barrel!  
(if you visit our West store, I am sure Dillon will gladly tell you more about the barrel)

The barrel is ageing with the staves inside.  We will announce when it arrives (it is still many weeks away).  A truly one of a kind barrel.

This is different than just selection a barrel!

Maker's Mark Private Select
When you visit the Maker’s Mark Distillery, you’ll have a rare opportunity to experience Maker’s Mark Private Select, a series of Maker's Mark expressions created by using the same principles Bill Samuels, Jr., used when he created Maker’s 46.
Beginning as fully matured Maker’s Mark at cask strength, expressions of Private Select are created by adding 10 custom finishing staves to each barrel and finishing them in our limestone cellar to extract more flavor. The 10 finishing staves can be any combination of five flavor profiles chosen especially for this program. With 1,001 possible stave combinations, each expression of Private Select has a customized finish and taste profile that is unique, yet undeniably Maker's.

Dillon chose for his 10 staves for our The Wine and Cheese Place Barrel -- here is what he chose....
  • 4 - P2 staves
  • 1 - Cu - French Cuvee stave
  • 1 - Makers 46 stave
  • 2 - Mocha staves
  • 2 - Spice French staves

Here is the description of the staves.  Each stave is different oak and different toasting methods and degrees. 

P2 - stave 
Name: Baked American Pure 2
Wood: American Oak
Toast:  Low and slow in convection oven
Cut:  Classic

Cu - Stave
Name: Seared French Cuvee
Wood: French Oak
Toast:  Infrared
Cut:  With ridges or ruffles

46 Stave
Name: Makers 46 stave
Wood: French Oak
Toast:  seared, infrared toasting
Cut:  Classic

Mo Stave
Name: Roasted French Mocha
Wood: French Oak
Toast:  Cooked high in a convection oven
Cut:  Classic

Sp stave
Name: Toasted French Spice
Wood: French Oak
Toast:  High and Low in a Convection oven
Cut:  Classic

No comments: