Plaza notes
Hard ruleDescription
In the winter — when there was little activity on the farm — Reid would ferment and distill his excess grains into whisky
Much like a chicken
Maker’s went decades without any line expansions until Maker’s 46 took off
it stays with you along with a ring of char smoke and alcohol heat
It is produced from molasses by continuous distillation in a 1922 copper distillation column in the Las Cabras distillery
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