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Maker’s Mark 46 vs Booker’s
Put Maker’s Mark 46 next to Booker’s and you have a classic, high-wheat stalwart set against an uncut, high-rye heavyweight.
Key Specifications
| Feature | Maker’s Mark 46 | Booker’s |
|---|---|---|
| Type / Style | Wheated Bourbon | High-Rye Bourbon, Barrel Proof |
| Mash Bill 1 | 70% corn, 16% wheat, 14% malted barley | 75% corn, 13% rye, 12% malted barley |
| Age | No age statement | 7 years |
| Proof | 94 proof (47% ABV) | 125 proof (62.5% ABV) +31 proof |
| Approx. Price 2 | ~$38 – $45 ~$56 less | ~$85 – $110 |
| Availability | Widely available easier to find | Limited |
- Booker’s does not publish an official mash bill.
- US shelf prices as of 2026-08; they vary widely by market.
AG’s Rating and AG’s Notes
Maker’s Mark 46
Not rated yetNo notes yet.
Booker’s
Not rated yetNo notes yet.
Flavor Profile
Maker’s Mark 46 Booker’s
Axis by axis, biggest gap first
heat 4/10 heat: Maker’s Mark 46 4 out of 10, Booker’s 10 out of 10
nuttiness 3/8 nuttiness: Maker’s Mark 46 3 out of 10, Booker’s 8 out of 10
spice 4/7 spice: Maker’s Mark 46 4 out of 10, Booker’s 7 out of 10
sweetness 8/7 sweetness: Maker’s Mark 46 8 out of 10, Booker’s 7 out of 10
oak 7/8 oak: Maker’s Mark 46 7 out of 10, Booker’s 8 out of 10
fruit 4/4 fruit: Maker’s Mark 46 4 out of 10, Booker’s 4 out of 10
Flavor Profile Differences
Proof and heat dominate the difference.
- Maker’s Mark 46: Finished with seared French oak staves inside the barrel, which adds the spice and wood that the standard bottling deliberately lacks. The most useful upgrade in the Maker's range.
- Booker’s: Uncut, unfiltered Beam at batch strength, and the most concentrated expression of the house peanut-and-oak character. Enormous and hot, with a finish that goes on well past where you expect it to stop.
Which One Should You Choose?
- Go with Maker’s Mark 46 if you want the softness of Maker's Mark with real oak and spice layered over it at a significantly lower price point and without hunting for it.
- Go with Booker’s if you want the Beam house style at full power and you have water on the table with significantly more proof behind it and with the texture that comes from skipping chill filtration.
Best enjoyed neat, rocks, old-fashioned (Maker’s Mark 46); neat (Booker’s).