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Almost time to break out the Kentucky champagne.

Full-flavored, yet remarkably easy to drink, Maker’s Mark has a taste that took years to perfect. They use only charred white oak barrels to hold the whisky as it ages. Now, they may lose a bit of whisky due to evaporation and absorption during this process, but, rest assured, it’s worth it. Due to the charring of the oak, the natural sugars of the wood are released into the bourbon, enhancing the already wonderfully mellow taste of Maker’s Mark.

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