By Kien Lee

What if the age of a whisky isn’t just about primarily length of time, but instead about how that time is used to evolve, develop and mature the taste?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the flavour vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of its innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

As part of its constant self-driven discovery and taste-led approach, Maker's Mark has launched the Cellar Aged, an annual, global limited-release expression that proves whisky ageing is about more than just a number. Maker’s Mark Cellar Aged features a marriage of 11- and 12-year-old bourbon and is the distillery’s highly anticipated oldest release.

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years ageing in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary limestone whisky cellar for an additional five to six years of ageing before being blended to taste and bottled.

Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavour with hidden depths, but no bitterness.

The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). The nose of Cellar Aged opens with an enticing blend of dark stone fruit, with a layer of sweetness of caramelised sugar and toasted oaks to deepen the depth of olfactory experience.

Upon the first sip, Cellar Aged reveals a balanced of big oak, accompanied by dark vanilla to complement the woodiness. The interplay of fruit notes further enhances the tasting experience, creating a delightful harmony that captivates the senses. The finish of this whisky is a testament to its quality, characterised by a velvety texture that gracefully lingers.

Cellar Aged will be an annual, limited release available in specific markets around the world. Singapore will be the only market in Southeast Asia to launch the limited edition, and is also one of 2 markets in Asia to exclusively offer this expression. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste.

Cellar Aged will be launched first at Manhattan Bar exclusively from 21 March to 26 March 2024, followed by a rollout to selected establishments islandwide from 1 April 2024. Additionally, Cellar Aged will be available for purchase online at iShopChangi from 27 March 2024 at the suggested retail price of S$250.