Meet the Maker: Dr. Blake Layfield, Maker’s Mark

Maker’s Mark’s newly-appointed master distiller and head of innovation talks to Douglas Blyde about the brand’s oldest release, and the importance of water in whisky.

What inspired your move to Suntory Global Spirits in 2019?

I’ve spent over a decade in spirits, starting at Diageo working on innovation across rum, whisky, vodka, tequila, RTDs, and beer, before joining Suntory Global Spirits, focusing on global R&D and quality. The chance to join Maker’s Mark – preserving an iconic brand’s heritage while shaping its future – was an opportunity I couldn’t pass up.

What does it mean to be a custodian of Maker’s Mark, a US National Historic Landmark?

At Maker’s Mark, preserving heritage goes hand-in-hand with innovation, with Star Hill Farm – home to the distillery – at its heart. Maker’s Mark is more than a whisky; it’s an icon cherished by enthusiasts worldwide. Working alongside MD Rob Samuels, whose vision spans decades, is a privilege. While many look at the next few years, Rob and his father, Bill, plan 10 to 20 years ahead, ensuring growth and legacy thrive together.

What significance does Star Hill Farm hold?

Star Hill Farm is the soul of Maker’s Mark. Spanning over 1,100 acres, it’s where our whisky is crafted, thanks to the vision of founders Margie and Bill Samuels Sr., who chose Loretto, Kentucky in 1953 for its water source. Maker’s Mark protects all 76 acres of its main lake’s watershed and is the largest bourbon distillery with B Corp Certification and the first to achieve “Regenified” Certification. The star emblem on every bottle represents the “S” for Samuels and the “IV” for the fourth generation of distillers, inspired by Margie’s love for English pewter and honouring our legacy.

What inspired the iconic red wax seal?

It is pure Margie Samuels magic. She wanted every detail of Maker’s Mark to embody craftsmanship, drawing inspiration from Cognac to create the iconic red wax dip. Originally mocked up in papier-mâché, Margie’s bottle, complete with hand-torn label edges, invites you in, while Bill’s smooth, approachable whisky brings you back for more. Occasionally, the wax colour changes for special collaborations, with proceeds for charity, but that unmistakable red dip remains a testament to Margie.

How does Maker’s Mark’s limestone spring water add character?

The limestone shelf surrounding Star Hill Farm is key to our unique taste. Maker’s Mark draws water from its limestone-rich spring, which acts like a filter, removing iron and enriching it with calcium and magnesium.

What differentiates Maker’s Mark’s approach to innovation?

We innovated with purpose since the beginning when Margie and Bill Samuels Sr. burned their generational family recipe to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. For 60 years we consistently delivered one product, Maker’s Mark Classic, before introducing Maker’s 46, using ten seared French oak staves per barrel for unique layers of flavour.

How does innovation go beyond the bottle?

We’re committed to sustainability through our water sanctuary, regenerative farming, and forest stewardship. Notably, in partnership with the University of Kentucky, we pioneered genome mapping of the American White Oak to help preserve this essential barrel-making species. We also established the world’s largest American White Oak repository, spanning 24 acres with 10,000 young trees from 400 varieties. Each year, we plant 1,000 more to study and protect the most resilient, flavour-rich specimens.

How has your PhD in Food Science and Bioprocess Engineering shaped your journey?

It immersed me in chemistry, microbiology, and sensory science – essentials for mastering fermentation and consistency. This scientific foundation launched my career in spirits, allowing me to craft products that not only taste great but create lasting memories. It’s a thrill to apply that technical knowledge to something people savour, celebrate, and invest in, one glass at a time.

How do you collaborate with Lead Blender, Beth Buckner?

Beth is my right hand in innovation and blending, and together we obsess over every detail to uphold the Maker’s Mark name. We collaborate with lead cocktail creator Leslie Ross, general manager Kim Harmon, and other talents to craft unforgettable experiences. Our small team of 330 at the distillery welcomes over 125,000 visitors annually, offering classic bourbon tours, farm visits, and culinary and cocktail experiences – ensuring each moment is as thoughtfully crafted as our whisky.

How does Maker’s Mark protect its artisanal soul?

With global enthusiasm for Bourbon rising, Maker’s Mark protects its artisanal soul by staying true to timeless values. We remain handmade – every barrel is hand-rotated, and each bottle is hand-dipped at our distillery. We lead with hospitality and a commitment to better flavour and a better world. As a single-source producer, everything we bottle comes directly from our distillery, using our carefully crafted mash bill. While others chase bold, aged expressions, we focus on preserving the smooth, inviting character our founder envisioned.

Who would you toast with a glass of Maker’s Mark?

I’d raise a glass of our newly released Maker’s Mark Cellar Aged 2024 to Bill and Margie Samuels, the creative spirits behind Maker’s Mark. This year’s Cellar Aged, our oldest whisky yet, is a fitting tribute. Aged in our limestone cellar, it’s bright, balanced, and rich with coconut notes. Like our founders’ legacy, it embodies flavour and harmony – where age deepens character without overpowering the spirit.

Find 2024 Cellar Aged at Berry Bros. & Rudd, The Whisky Shop, The Whisky Exchange, Master of Malt, Selfridges, and Harvey Nichols (RRP £145). makersmark.com

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