How Maker’s Mark Bourbon Is Made — From Barrel to Iconic Red Wax Seal | Eater
"Located in Loretto, Kentucky, this distillery has kept its bourbon smooth, sippable, and consistent for over 60 years by relying on intensive hands‑on craft. Cooperage is central to the operation: white oak is seasoned for 9–12 months, then cut, steamed, bent, fitted with hoops and logos, and the interior is fire‑charred—every batch uses a brand‑new charred barrel. The clear spirit known as “white dog,” made from barley, wheat, and corn and combined with water drawn from the distillery’s lake, goes through grinding, mashing, fermenting, distilling, and lengthy aging in those new barrels to develop the brand’s signature non‑bitter flavor. Even finishing touches like the famous hand‑dipped red wax seal underscore the surprisingly manual labor behind the process." - Terri Ciccone
