Issue link: https://digital.copcomm.com/i/12827
COVER STORY Maker’s 46 at Péché, Austin, Texas ndifference is a bad thing,” says Rob Pate, proprietor of Péché in Austin. “You want a customer to know the difference between a Daiquiri and a Hemingway Daiquiri. But most people walking into a bar aren’t nearly as educated as a standard bartender, so most product knowledge is passed on from the bartender.” Péché (the name is French for “sin”) features a Belle Époque atmo- sphere augmented by French comfort food. Undeniably one of Austin’s top cocktail bars, it specializes in pre- Prohibition drinks. Pate insists that variations on classics are great, and then demonstrates the point with the new Maker’s 46. “If I’m making a Manhattan, I’m not going to want to use a smooth whisky. I want some contrast. Maker’s 46 is perfect because it provides a deepness of oak that the sweet vermouth balances out.” Pate then mixes “I Maker’s 46 joins the original Maker’s Mark as the company’s first new product in more than 50 years. was a profile called Maker’s 46, from which the product is named. The French white oak staves are aged and seasoned for 18 months and seared until they almost catch on fire. “We knew it would take some time his variation on the Dark ’n’ Stormy, replacing rum with Maker’s 46. “It’s Rob Pate, proprietor of Péché in Austin, puts the finishing touch on his Mint Julep. still a classic, but we’ve taken it to another level,” he says. “The integrity of the Maker’s brand remains, but the 46 gives the drink a subtle difference.” Subtle but significant, as Pate illustrates again with a Mint Julep. The familiar flavors are still there, but with its slightly higher proof, deeper color, and hints of additional heat and complexity from seared oak, this new expression of Maker’s Mark broadens the appeal. —Anthony Head 40 / the tasting panel / july 2010 for the aroma and flavors to come together,” Boswell says. “What we wanted to do is create certain flavors in the wood like you would with a steak: You want to sear the outside, trap all the good flavors inside and not cook them out. But you still get the complexity with good meat flavors. We did the same thing with staves; we created a nice wood vanilla on the outside and trapped in all the good flavors on the inside.” The Maker’s warehouse workers dump the original Maker’s from bar- rels, place the seared French oak staves inside, refill it with bourbon, seal it and store them. A few months later, Maker’s 46 is ready for bottling. Anticipation The Mint Julep at Péché. From first indications, Maker’s 46 will be a huge success. Bloggers, whiskey writers and even cigar enthusiasts have come out saying Maker’s 46 was worth the wait. After Maker’s sent out sample bottles to the press and bloggers, many called the distillery requesting another test lab sample, saying they didn’t want to open their bottle and hoped to keep their sample in pristine condition. Rightly, they wanted to hold onto a piece of bourbon history—a history that starts and finishes on the front of your palate. Just like Mr. Samuels wanted. PHOTO: KIRK WEDDLE PHOTO: KIRK WEDDLE PHOTO: FRED MINNICK