Maker's Mark has one mashbill: 70% corn, 16% red winter wheat, and 14% barley. Maker's was founded by Bill and Margie Samuels and distilling the same recipe since 1953. Maker's 46 was first released in 2010 and the difference is that after aging is complete, 10 charred French Oak staves are inserted into the barrel and the bourbon continues to age for another 6 weeks. That's it. The "46" comes from the stave profile that was given to the stave sample during development with assistance from Independent Stave Company: "Stave Profile No. 46." On the nose you get the usual vanilla, honey, and cinnamon but a bit more amplified with added bit of caramel and chocolate notes. The palate has creamy texture thanks to the wheat, lots of sweetness and baking spices such as vanilla, brown sugar, and cinnamon. Finish lasts for a decent amount and is warm not with spice but with cinnamon brown sugar. I definitely prefer this over the standard Maker's Mark expression.