A bumper month for the W Club Decanted, we present you another fantastic episode - this time in collaboration with Dr. Blake Layfield, Master Distiller and Head of Innovation & Blending at Maker’s Mark.

Layfield's connection to whisky runs deep with a PhD in food science and a decade of experience in the spirits industry, he’s a man driven by flavour and science in equal measure.

He has been instrumental in the creation of Maker's latest release - Star Hill Farm. More than just the name of their release, Star Hill Farm is the 1,100-acre birthplace of Maker’s Mark - a hub of innovation in regenerative agriculture.

Star Hill Farm Whiskey marks a number of firsts: the first new mash bill from Maker’s Mark, the first whiskey from the distillery not bearing the Maker’s name, and the first without the iconic red wax seal.

Instead of corn, the mash bill is made from 70% wheat and 30% malted barley, resulting in a delicate, floral spirit quite distinct from traditional bourbon. A second mash bill of 100% malted wheat adds further complexity.

To enhance this innovation, Maker’s used five different barrel types, from classic American oak to experimental hybrids. And with cask rotation (a rare technique in bourbon production), the maturation was carefully controlled to achieve a balanced, expressive flavour.

The result? A vibrant wheat whiskey with notes of pear, apple, candied ginger, and bitter orange, layered over a rich, complex mouthfeel.

Find out more about what went into this fascinating new release by listening to the podcast now!

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