DRINKS
None too many reckon where the tradition of brewing Kentucky bourbon in charred White Oak barrels started, but many attribute the legend to a certain Baptist reverend, Elijah Craig. Back in the days before prohibition, it was common for the clergy to handle the brewing of spirits, with examples from Trappist monks to the Benedictines. Others say the trend was just a matter of struggling Irish, Scottish and German settlers keeping up with the Joneses, McDougals and Schmidts in the new country.
Either way, newcomers to America in the 1700s who migrated up to Kentucky noticed that the waters in the area were relatively soft, and iron free, perfect for brewing liquors like bourbon, as no sludgy iron sediment was left in the distillate. The qualities of the water made their bourbon excellent capital and became their main source of currency.
They also, at the time, noticed that using charred wood yielded a golden caramel flavour and an glowing amber colour emanating from the liquor. Much more appealing than the White Dog bourbon, the standard brew of the day’s of the American revolution, a drink that harkens back all the stereotypes of frontier-land ‘firewater’ before barreling techniques had been perfected. White Dog is still batched by Maker’s Mark, far for commercial distribution, but more as a test substance to gauge the quality of their ingredients.
A whiff off the semi-legal moonshine leaves a sharp burn on the nose, but a sweet prominent tingle on the tip of the tongue. Drinkers who get their hands on a bottle will want to practice what’s called ‘nosing’ in some circles, or in Confederate states, the ‘Kentucky Chew.’ Swish the bourbon in your glass observing the liquid left behind towards the top. Breathe it in through your nose, and take a sip while inhaling, swishing it around in your mouth and making slight chewing motions with your tongue and lips.
Sadly, towards the 1920s, Prohibition and the Temperance movement rolled around and killed off the centuries old tradition. Poor, clandestine, brewing conditions yielded rocket-fuel tasting drinks and was in poor taste, both in social circles, and on the tongue. Decades of bourbon-barreling tradition were squandered, and the mixologist’s trade, “once as respected as doctors and lawyers,” went to waste, says Maker’s Mark distillery diplomat, Matt Jones. “Bartenders had to learn over 500 to 700 different cocktails and mixtures by name, along with a wide spectrum of bitters.”
But high-end modern bourbon was saved late in the 1950s by Bill Samuels, an eighth generation Kentuckian, who decided to pick up his family’s 170-year-old tradition. A chemist by trade, Samuels hated his family’s original recipe so much, that he burned it and set out to compile a more distinguished ratio.
Gentle red winter wheat was used rather than rye, which tended to yield a sharper taste seen in rye. Not wanting to imitate the already popular Jack Daniels and Jim Beam, he held a family meeting to figure out the new name. Maker’s Mark seemed fitting as his wife Margie suggested, inspired by her collection of antique pewter, as a pewter maker would only put his mark on his very best work. The signature wax seal, inspired from cognac, was melted and dipped in the family’s deep fryer. Maker’s Mark still uses a, hand-dipped waxing technique, which according to marketing manger James Monaghan, has been legally patented, “allowing us to sue any other competitors who try to use a wax dipped bottling technique. Some of the dippers have been there since the very beginning and you can tell if they are left or right handed by the way it drips down the bottle.”
After 52 years, Maker’s Mark is currently celebrating the release of their newest batch, 46 (in limited quantities at LCBO for $49.95) , aged for 9-16 weeks in French oak barrels. It’s 96 proof with a smooth finish and notes of caramel, sweet corn, vanilla and cinnamon.
http://www.toromagazine.com/lifestyle/drinks/b00c50ec-449b-9e74-b94d-d7a0ca3e2824/No-Shot-in-the-Dark/index.html
