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Mike tells us
about the cypress fermenting tanks.
We even get to stick our fingers in and taste!
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These gleaming
copper "safe boxes" are beautiful, and they're not just for
display -- they are functional. The column still can be seen (barely) at the
left.
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This is the
all-copper 16-plate column still where Maker's Mark bourbon is made.
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The column
still is not in use today, but the corn, wheat, and malt mash
that will be fermented to be distilled is cooking in these tanks.
They (and the room) are very hot.
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Mike uses
these cutaway barrels to show us how they are made and
just what "char" means. Maker's Mark barrels are air-dried for 9 months.
He also shows us what's so revolutionary about the toasted
French oak staves used for Maker's 46.
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The new bottling line is
immaculate, highly efficient, and massive.
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Mike explains how the machinery
(which is not in use today) works.
It certainly is a different experience than when we visited before,
weaving our way among the boxes of labels and packaging.
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Another feature that wasn't
there before: In 1998 it was against the law to
serve samples of distilled liquor. Today, our tour ends (for the adults
anyway)
in this beautiful and modern tasting room, which resembles the Maker's Mark
Lounge in the trendy nightlife section of Louisville. A very pleasant
experience.
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