Rob Samuels is a representative of the younger generation of the famous family factory producing bourbon Maker`s Mark which has been in operation for almost 500 years with short interruptions. In an exclusive interview for us Rob told how bourbon has become one of the most modern drinks in the world.

– Please tell us how bourbon arose in America? And why corn was chosen as the basis of this drink?

– Since earliest times in Bourbon County, state of Kentucky corn so popular in America was used as the basis instead of traditional barley. The drink was quite good but a bit sweetish.    To get rid of the sickly sweet taste rye was added to the mash. In principle there must have been no complaints but everything was not so simple.  
 
At the end of the 18th century American whisky was not being matured but poured into barrels and immediately sold.  But that clear drink with the sharp taste was not modern bourbon yet.   It was called "a white dog".

The legend has it that once a mishap happened in Kentucky: while making barrels a hooper-gaper overburnt the wooden bars. A customer either did not notice that the barrels were burnt or put up with it but poured whisky there. After transportation it was turned out that the burnt barrels suit for whisky storage much better. Burnt oak gives off sugar and gums flavor and the drink acquires mildness and rich wood taste. Thus at the end of the 18th century bourbon - corn whisky from burnt barrels - came into existence.  

Traditional American whisky was a very strong drink. Мaker’s Мark decided to find their own way. As a result our whisky has not so sharp taste.
 
In general Мaker`s Мark is mostly preferred by men than by women, but nevertheless we have more women among our customers than other companies do.  It is interesting that women have at the average twice as much taste receptors as men have. They detect taste nuances quicker and more precise what is very important for tasting.   

– Why does the company Maker's Mark have the smallest factory?

– Our reputation is the quality of the drink. We will never increase the production’s turnover at the expense of quality. There are other ways allowing distilleries to increase their stock – some dilute with water expanding a volume or shorten the ripening time, other buy up from competitors and sell under their own name on the market. We are one of a few companies in the world which has never done this and will never do.

– Where is such an interesting brand name come from?

– My grandmother and grandfather can be called by rights the manufacturers of the first modern high-quality bourbon. My grandfather Bill the elder inherited the old family distillery which has always done well. His duty was to develop the family business and keep the production on a high level. At the beginning of 1950s he bought a small distillery in Loretto, state of Kentucky and remade it adapting to his needs. His idea was to create elegant hand-made bourbon for special events and solemn occasions.  My grandfather believed that his bourbon would be drunk in modern restaurants in big cities of America.  He succeeded although 6 long years were required to find out if his experiment were a success or not.

My grandmother Marge made a great contribution as well: she developed design up to every tiny detail and thought up the name. She had a very good taste. Once she told to my grandfather, "Bill, many manufacturers stamp their best and elegant products. Why not to do the same?" Then the bourbons name Maker`s Mark appeared.

All the ideas of bourbon’s packing were also of my grandmother’s. Her main discovery undoubtedly was a bright sealing wax which has still been used to seal each our bottle.  Marge knew how important for Bill was his business and his own bourbon that’s why she always supported him.  

My grandfather was not a devotee of marketing business. He always considered the customers as his friends. My father Bill Jr. headed the company in the middle of 1970s, inherited desire to make bourbon. He believed that the buyers of his bourbon would be fascinated with his distillery when they came to Kentucky to look at it.  He expanded it 8 years ago keeping the image of the factory in every detail according to the sketches of 1960s.

Today we have thousands of visitors from every corner of the globe: from Asia, Europe, different parts of America. The visitors of Maker`s Mark can watch the whole production process – a half of it is hand-made – while other distilleries try to astonish with the modern equipment.  I repeat again: our customers from around the world are our friends! We pay attention to everybody who interested in us. And we are always in contact with them: by phone or by email. That`s our philosophy.

– You are a hereditary bourbon maker. Have you ever had a wish to change profession?

– No, I am happy that belong to this dynasty. I continue the business of my ancestors and see efficiency of my work. The main idea and dream of my grandfather was to create such a bourbon that he could be proud of. A bottle of such a drink could be nicely split with friends, acquaintances and even with competitors! And he was succeeded in it.  

I am very pleased to tell about the success of my family and to contribute into the family business. For example, I visited Moscow already 4 times and I can see that now the position of Makerёs Mark in Russia is much better than 2 years ago. A short period of time has passed and the people’s interest has considerably grown.

– How often do you drink bourbon yourself? In your opinion, what dishes are the best with it?

– I like to drink it pure and in cocktail Manhattan in combination with beefsteak. Pure bourbon is particularly good in autumn time, it makes warm. As for the cocktails – they are the best in summer at sunset. I think bourbon could go well together with a piece of smoked fish or a good steak… It depends on the occasion and your mood. It also can be a barbecue. Makerёs Mark can be combined with any kind of food and this is its speciality in contrast to any other types of bourbons. It is good both pure and in cocktails.

Natalia Andrianova

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