Maker’s Mark needs no introduction to the ever-expanding bourbon community. They’ve long established a foothold as a distillery that excels in making a wheated bourbon the way they want. For a time, this meant sticking with the same whisky, shifting gears only to offer it at varying proof points. Then Bill Samuels Jr. helped bring a new iteration of Maker’s Mark to life: recipe number 46, which became Maker’s Mark 46. This expression saw the distillery team experiment with finishing staves and how they impact fully mature Maker’s Mark bourbon. Reception was positive enough to warrant a couple extensions, including the now-revered Wood Finishing Series, which kicked off in 2019 with RC6.
Since then, the Wood Finishing Series has been the real talk of releases from Loretto’s Star Hill Farm, where Maker’s Mark is produced. Each iteration was meant to highlight a certain aspect of the whisky or part of the production process. As you might imagine, there are only so many ways Maker’s Mark could spin the series before retreading old ground, so in 2023, they effectively announced the final release: BEP. Short for “barrel entry proof,” BEP was meant to emphasize the fact Maker’s Mark use a lower than required barrel entry proof for their bourbon (110 as opposed to 125). The idea of using virgin toasted American oak staves to highlight a whisky’s barrel entry proof is interesting, if a bit bizarre. Allegedly, these staves feature “even more of what you get from a lower entry proof—more wood sugars, more barrel characteristics and, ultimately, a more flavorful sip.”
As with previous Wood Finishing Series bottles, BEP was available in a small variety of proof points and sold for a suggested retail price of around $65 with above average availability.
Nose: On the light, fruity, and yeasty side as far as Wood Finishing Series releases go. This smells like a rounded-off version of regular Maker’s Mark Cask Strength. Gentle notes of vanilla and butterscotch with a bit of that sweet Maker’s Mark cornbread and light brown sugar undercurrent. Walnut, buttermilk pancakes, and maybe a hint of sweet sassafras from further nosing. Comes across pretty bog standard for a Maker’s LE.
Palate: Almost has a malty component to it that reminds me of scotch aged in ex-bourbon casks. Leads with sticky buns and almond butter while the yeasty component from the nose forms the backbone of the experience. Has a soft, medium mouthfeel with minimal spice to speak of. I struggle to pick up on influencing notes from the staves; you could tell me this was slightly older Maker’s Cask Strength and I’d believe you.
Finish: Sweet pastries, honey, and brown sugar leave their mark right down to the full, lingering mouthfeel. The experience is remarkably doughy and yeasty in experience; you’d swear you just ate a glazed yeast donut. Reiterates my sentiment that this doesn’t come across as a finished whiskey.
I feel fortunate to have tried every Wood Finishing Series release. Owning verticals isn’t something I’m presently interested in, but trying a full line-up is a bit more desirable since it can mitigate the potential multi-bottle commitment. And for as much as I’ve enjoyed this series of finishing experiments from one of my favorite distilleries, I’d be remiss to say each one has been a home run. It’s less that there have been bad releases and more that a couple of them missed the mark in a way that made the experience feel stilted. Case in point: BEP.
In a way, this is the most perplexing iteration of the Wood Finishing Series for one curious reason: BEP doesn’t feel like a finished whisky. All of its predecessors had a tangible personality that made them feel mostly distinct from one another, thanks in no small part to the finishing staves. Yet when I sip BEP, it mostly comes across like Maker’s Mark Cask Strength if you smoothed out some of the rougher edges. This says more about the mouthfeel and consistency than it does the flavor profile. One could argue that’s the point of this particular version, given it’s meant to emulate the impact of a lower barrel entry proof on the drinking experience. Yet I can’t help but feel it’s missing something to push it beyond the likes of BRT-01 and FAE-02, which might even have the edge on BEP.
The frustration is even stronger here because, when breaking down the actual tasting notes, it sounds delightful and pleasant. But sometimes it’s less about the actual notes you get and how they come across. BEP has a solid profile in place, but the notes don’t feel as developed and integrated as they should. It’s a bit like getting donuts from Dunkin versus your local shop, which is to say BEP can absolutely get the job done, but once you’ve had the superior version, it’s difficult to go back.
The Whiskey Ramble 