A few weeks ago, I had the privilege of attending the launch of a brand-new whisky from Maker’s Mark, hosted at Half Acre in Melbourne. This hidden gem delivered the perfect setting: intimate, warm, and with a team that went above and beyond to look after dietary needs (huge thank you to the crew for that!).
The evening brought together bartenders, writers, and whisky lovers, but the true highlight was meeting Rob Samuels, eighth-generation whisky maker and managing director of Maker’s Mark, who made the trip to Australia for the occasion.
The Storytelling from Star Hill Farm
Over dinner, Rob shared stories that stretched back to 1953, when Margie and Bill Samuels Sr. founded Maker’s Mark with a dream to create a bourbon that was softer, sweeter, and more balanced than the whiskies of the time. Replacing rye with soft red winter wheat in their mashbill became the brand’s hallmark, setting it apart from others in Kentucky.
Rob also spoke about Star Hill Farm, the 1,100-acre property in Kentucky where the distillery still stands today. What began as a home for the Samuels family and their distillery has grown into a center of experimentation in agriculture and sustainability. Maker’s Mark has become the first and only bourbon distillery in Kentucky to achieve B Corp certification and is also certified by Regenified, reflecting its commitment to regenerative farming.
Why Land Matters
That focus on the land is what makes their latest release so special. Star Hill Farm Whisky is the first new mashbill in over 70 years and also the first wheat whisky in the distillery’s history. For the inaugural release, Maker’s Mark removed corn from the recipe altogether, allowing soft red winter wheat to shine. Two mashbills — one with 70% wheat and 30% malted barley, and another with 100% malted wheat — are blended and aged for seven to eight years, bottled uncut at cask strength.
The result is a whisky that captures both innovation and respect for tradition. The nose carries notes of buttery caramel, golden raisins, and gingerbread. On the palate, it’s a soft but complex mix of honeyed toffee, chocolate-covered cherries, and apple pie spice, finishing with toasted pecans and gentle cinnamon.
And yes — it is whisky without the “e.” Maker’s Mark has always used the Scottish spelling as a nod to the family’s heritage, despite the American convention of “whiskey.” A small detail, but one that speaks volumes about their respect for tradition.
Beyond the Trends
Maker’s Mark has long been known around the world as a premium choice for an Old Fashioned. But nights like this remind us that a brand is never just a bottle on the back bar. Behind every pour are decades of craft, farming practices that shape flavour, and people with a vision for the future of whisky.
This is why events like this really matter. They build a bridge between producers and bartenders, connecting the story with the service and adding a human touch. For those of us mixing drinks on the other side of the world, it’s a chance to understand the why behind the label.
A Sneak Peek into What’s Next
While Star Hill Farm Whisky was the star of the show, guests were also treated to a rare preview of the Maker’s Mark “Cellar Aged” 2024 release — a glimpse into how the brand continues to evolve its portfolio with super-premium expressions.
Connecting with Brands
The launch dinner was a reminder that spirits are never just about liquid in a glass. It’s about history, innovation, and the choices we make to shape the industry’s future. Maker’s Mark has managed to honour its roots while stepping boldly forward, and Star Hill Farm Whisky is proof of that balance.
A big thank you to the teams at Suntory and Liquid Ideas for putting together an unforgettable evening. Experiences like these don’t just showcase a product, they inspire us to see whisky, and the craft around it, in a whole new light.
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