DeRusha Eats: Maker's Mark
MINNEAPOLIS (WCCO) – Ten years ago almost nobody was drinking bourbon. Today, it is everywhere.
Bourbon is an $8 billion business and almost all of it is made in Kentucky.
One of the most recognized brands, Maker's Mark, is there. It has been around since 1954. Recently, master distiller Greg Davis came to WCCO and talked about the bourbon trend.
"What's amazing, I think what really drove this resurgence, is the drive for something that is truly authentic; true quality and consistency every single day and every time. That's what you get with bourbon. Because you can't cheat it and still get great flavor," Davis said.
Every bourbon is a whiskey, but not every whiskey is bourbon. Bourbon has to be a majority corn, and aged in a new oak barrel for at least three years.
Maker's Mark is aged about six years.
Davis came to Minnesota to visit some retailers. During his visit, he stopped by WCCO and he brought the Good Ol Red Top, Maker's 46, and the Maker's Cask Strength.
"All three are quite different," DeRusha said.
"It's the exact same formula. It's the exact same process. The only difference is with the [Maker's] 46, we finish it in the French oak. This is what we refer to as Maker's Mark DNA, and our whole focus is to keep everything at the front of the palate," Davis said.
Each bottle has the same ingredients but are just finished a different way.
The Maker's Cask Strength comes straight out of the barrel, it's not cut and it's not altered.
The tourism aspect has also seen a major increase.
The Whiskey Trail in Kentucky has seen tourism grow 10 percent each year.
