Maker’s Mark Bourbon Whisky was my first “go-to” bourbon when I first started drinking bourbon whiskey. The smooth-sweetness of Maker’s Mark whisky was interesting yet-very GOOOOD. It didn’t possess that burn you would expect from some North American whiskies. Since I wasn’t an “expert” whiskey drinker at the time, I didn’t know what to expect; however, as time passed my palate slowly started to developed and I was sampling different whiskies from all directions and sourced from other countries.
I knew eventually it would be time to return to the bourbon whiskey I started out with…Maker’s Mark Bourbon whisky. Well, the right moment made itself known while “researching” a cigar to pair with a whisky. I was shopping at my local adult beverage shop (it was either Total Wines or More, or Lee’s Discount Liquor) and I came across a small sampler bottle of Maker’s Mark to buy in case of an emergency such as the power cutting off or the drinking water going sour.
Anyway, I was shopping around for cigars through my Thompson Cigar catalog and I notice the “Maker’s Mark 650 Sumatra cigar. I was happy or ecstatic or maybe just surprise to find cigars that’s been seasoned with Maker’s Mark bourbon whisky. My discovery of the cigars was the good part; the not so good part is that I didn’t have the funds, money or dough to place the order on the cigars. So, I had to do some searching around till I came across the Maker’s Mark 650 Sumatra cigar. I made my purchase and look forward to sampling the cigar with my Maker’s Mark Bourbon whisky. You can read the results of the pairing over at LoversofWhisky.com site through http://bit.ly/2nYeLHr. By the way, the tasting notes I provided below will show why the whisky and cigar with so well together.
After about a 4-5 year remission, I picked me up a bottle from Total Wines and More for around $23.00 for 750 ml size and decided to wait for the right moment to give it a little taste. I had a great time discovering the different aromas and flavors embedded in the whisky. If you are new to drinking bourbon or any particular North American whiskey then I would recommend our aroma/tasting notes are as follows.
Color: Honey or amber
Nose/Aroma: Vanilla, spicy, warm spring, sweet-burnt orange, woody from an old-settled cask, wheat
Palate/Taste: Spicy, sweetness like honey, fermented grapes or sherry; dry-sweet wheat
Finish: Spicy but lingers with a gripping hold on the tongue and then it eventually dissipates to a sweet wheat taste
Suggested Food Pairing: I would suggest sirloin or tenderloin beef steak as a great food to pair with bourbon whiskey. You will definitely need to have a sturdy cut of meat to hold up to the whiskey. If you create a marinade that calls for bourbon whiskey then I would recommend only marinade the beef for about two hours. Another suggestion would be baby back ribs, brisket, or pork shoulder would also be great meats to either marinate of have alongside the Maker’s Mark Bourbon whisky.
I leave it to you to decide how you paired the Maker’s Mark with the cigar and/or food. I figured life is too short to not experiment with whisky and food so give it a go and let us know how everything turns out. We look forward to your comments on the whisky, cigar and barbecue or even just the whisky and cigar pairing.