We age Maker's 46 a bit longer inside barrels containing seared French oak staves. By carefully searing French oak staves and inserting them into barrels of fully matured Maker’s Mark, we can lock in the tannins of the wood that cause bitterness. When tannins are eliminated, it allows the caramelized wood sugars to intensify and the result is more complexity; a deeper, richer copper tone; and big, bold flavors of vanilla, caramel, oak and spice. Yet, Maker’s 46 still retains the easy drinkability of Maker’s Mark.