Bourbon

Whiskey Review: Maker’s Mark Seared BU1-3

We review Maker's Mark Seared BU1-3, a one-off limited-edition bourbon that uses seared and sous vide French oak staves as part of the aging process.

OVERALL RATING

8
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Tasting Notes

About:

110.7 proof, no age statement, aged in new charred oak casks and finished with seared French oak staves. $40 for 375ml bottle SRP
Appearance:
Deep topaz
Nose:
Very sweet and sugary, with pastry shop notes of toffee, caramel, custard cream, light brown sugar, corn, dried apricots, dates, sugar cookie dough, cinnamon buns, and brioche. Water brings out a bit more cooked grain, giving it an almost beery flavor. tics, giving it a flat cola vibe. The Takeaway 4 If this whiskey were a song in 4/4 time, it’s played on the one. It starts out strong with a super-rich nose and deeply sweet entry, but the mid- and deeply sweet entry, but the mid- and deeply sweet entry, but the mid-
Palate:


Finish:
Comments:
If this whiskey were a song in 4/4 time, it’s played on the one. It starts out strong with a super-rich nose and deeply sweet entry, but the mid-palate is a little softer than expected. Blousy, silky, and smooth, it’s like silk stockings for your mouth. While it’s not particularly “serious” tasting, it’s tasty stuff nevertheless, and if you’re a Maker’s fan with the chance to grab a bottle of this one-time release, don’t hold back.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Margarett Waterbury

Margarett Waterbury is the author of "Scotch: A Complete Introduction to Scotland's Whiskies" and a full-time freelance writer and editor specializing in the beverage industry. Her work has graced the pages of numerous publications, including Whisky Advocate, Food and Wine, Spirited Magazine, Artisan Spirit, Edible Seattle, Sip Northwest, Civil Eats, Travel Oregon, and many others. She also boasts editorial experience as the former managing editor of Edible Portland and as a co-founder and former managing editor of The Whiskey Wash. In recognition of her talent, Margarett received the Alan Lodge Young Drinks Writer of the Year award in 2017 and was awarded fellowships for the Symposium for Professional Wine Writers in 2017 and 2019.

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