Maker's Mark is not 100% corn. It is actually a combination of three grains – corn, wheat, and malted barley. The specific ratio used by Maker's Mark is 70% corn, 16% wheat, and 14% malted barley.
This unique combination of grains sets Maker's Mark apart from traditional bourbons, which typically use rye as their flavoring grain. By using red winter wheat instead of rye, Maker's Mark is able to achieve a distinct flavor profile that is appreciated by many bourbon enthusiasts.
The use of red winter wheat as the flavoring grain in Maker's Mark has a significant impact on the taste of the bourbon. The wheat imparts a smooth and mellow character, allowing the bourbon to sit on the forward palate of the tongue. This results in a more rounded and approachable flavor compared to bourbons that use rye.
Personally, I find that the presence of wheat in Maker's Mark adds a subtle sweetness and creaminess to the bourbon. It creates a smooth and well-balanced taste that is enjoyable both neat and in cocktails. The wheat also contributes to a slightly softer mouthfeel, which enhances the overall drinking experience.
It's worth noting that the use of wheat as a flavoring grain in bourbon is not unique to Maker's Mark. There are other bourbons on the market that also utilize wheat, such as W.L. Weller and Old Fitzgerald. However, Maker's Mark is perhaps the most well-known and widely available bourbon that prominently features wheat in its mash bill.
Maker's Mark is not 100% corn. It is a bourbon that incorporates a blend of corn, wheat, and malted barley. The use of red winter wheat as the flavoring grain gives Maker's Mark its distinctive taste and contributes to its smooth and approachable character.