Five staves; 1001 possibilities. The Maker's Mark Private Selection allows retail partners to utilize 5 different staves - up to a total of 10 separate staves - to create a truly unique Maker's expression.
Today we check out the December 2022 second release from the BloNo HyVee #2 - aptly named "Know what's good for shoulder pain?".
BloNo Hy-Vee Private Selection Series #2
We've enjoyed several of the Maker's Mark Private Select / Private Selection, including the Maker's Private Select from the Black Bourbon Society, the delicious AJ's Wine & Spirits pick, the 2022 BRT-02, and the incredibly sweet and flavorful Maker's Mark Private Selection Blo-No Hy-Vee #1.
All Private Selection varieties begin with the Maker's Mark mash bill of 70% corn, 15% wheat, and 14% malted barley. From there, it is finished with a mix of staves, allowing 1,001 different combinations to arrive at a custom expression.
The local liquor department manager of the Bloomington Hy-Vee - Jason - used the following staves to finish the bourbon: 1 Baked American Pure, 1 Maker’s 46, 4 Roasted French Mendiant, and 4 Toasted French Spice.
Each of the staves used add a different flavor profile:
Baked American Pure adds brown sugar, vanilla, caramel, and spice.
Maker's 46 delivers dried fruit, vanilla, and spice.
Roasted French Mendiant starts with French oak that is cooked on low in a convection oven. It adds pleasant traces of milk, chocolate, nuts, and dried dark fruit.
Toasted French Spice is toasted in a convection oven, first at high heat and then low heat, resulting in smoke, coumarin, and spice.
Overall, the process begins with traditional barrels of Maker’s Mark that are aged between 5 3/4 to 7 years. The barrels are then opened and finished another 9 weeks in cold conditions with the selected staves. The finished product was bottled at 109.5 proof.
The Tasting
From our conversation with the department manager, Jason, we're expecting a less sweet and more spicy expression compared to their first release.
Color: Medium amber with an array of thin legs exhibited on the inside of a Glencairn glass.
Nose: Deep, layered, and slightly earthy, with browned sugar, charred oak, and baking spice. There is also a gentle waft of campfire smoke present.
Palate: This bourbon leans into oak and spice (coming from the 4 Roasted French Mendiant and 4 Toasted French Spice staves). Warm vanilla followed quickly by an abundance of spice - cinnamon, cloves, and black pepper.
Finish: Long and dry, with a splash of brown sugar followed by a crescendo of spice and wood char.
Overall: It's always good to make connections with the managers and workers of your local bourbon merchants. Jason was spot on, sharing in a conversation that this was "not as sweet as the first release, and more on the oak and spice spectrum".
Thanks to Jason and the crew of the Bloomington Hy-Vee. You've shown the impact that various types of wood finishing can have on the finished product. This one will stand up to the summer heat - on ice or in a cocktail - with a taste profile that won’t wither in the heat.
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