History

Holladay Distillery was founded in 1856 by Ben Holladay and Major David Holladay, after a pure limestone spring ( limestone spring ) was discovered in Weston, Missouri. According to history, the spring was developed and the distillery founded as the bourbon scene around the Holladay brothers; Ben Holladay later became known as the 'Stagecoach King' and ran stagecoach lines that later became Wells Fargo Express and the Pony Express. The distillery changed ownership and names several times and was later known as McCormick Distilling Company in 1942. In 1993 it was purchased by Ed Pechar, Mike Griesser and private investors, and the distillery grew and expanded its product range. In 2016 the distillery celebrated 160 years and returned to the bourbon-making roots and carried the name Holladay Distillery, operated by McCormick Distilling Company.

MODERN DISTILLING TECHNOLOGIES ARE NEW, BUT OUR 170-YEAR-OLD RECIPE REMAINS THE SAME.

Philosophy and Origin

• According to Holladay, bourbon is not only about flavor but the experience of the history behind it, the place and the barrels where the character is built.
• The limestone spring and the location's history play a central role in the experience.
• The origin and signature come from a recipe that has been preserved over the years, even though technology has changed.

Production/Manufacturing

Holladay describes four essential characteristics for a whiskey to be called bourbon: Mash, Aging, Proof, and Location. - Mash: The spirit is distilled from a fermented grain mash that contains wheat, rye, barley and corn; a bourbon mash must contain at least 51% corn to give it the sweet character. - Aging: To be called a straight bourbon it must be aged at least two years in a new, charred oak barrel. - Proof: Bourbon must be distilled to no more than 160 proof and goes into the barrel at no more than 125 proof; after aging water can be added to reach the desired strength. - Location: authentic bourbon may only be produced in America.

Modern techniques may be new, but Holladay's 170-year-old recipe remains the same.

Ancient Cave Collection describes a second finish in different types of oak barrels and uses an aging process in the historic Ancient Cave location, where the temperature is kept constant at around 60°F (about 15°C) and the rickhouse has 72 ricks for different oak types and finishes.

Products/Whisky Series

• Real Missouri Bourbon: The tour provides a full sensory experience of the production—from grain to glass—and shows how the bourbon is produced in a working distillery using the same mash bills and methods historically used. You experience the process from grain to glass and all the aromas that accompany aging.
• Ancient Cave Collection: A series of bourbons that begin in a new level-three-charred American oak barrel and finish with secondary finishes from different types of oak and treatments such as Hickory Smoked, Applewood Smoked, French Oak and others. Age at least six years.
• Current and upcoming releases include Toasted American Oak, Wave Stave, Double Oaked as well as Ben Holladay 8 Year and others. Each release lists mash bill, finish and age, and some items are sold out; there are also distillery-exclusive releases and the possibility to purchase in Welcome Center or Holladay on Main.

Visits/Experiences

• Tours: Real Missouri Bourbon tour lasts about 90 minutes including tasting. Tours run on Friday, Saturday and Sunday; private tours can be arranged on Wednesday and Thursday. Children 4 years and under are free. Weather conditions may lead to cancellations.
• Private tours: $40 per person; minimum 5 people; bookings at least 3 weeks in advance.
• Events: Evening with the Masters (6-9 pm, $125 per person) with a panel of experts and a bottle of Ben Holladay Bourbon included; Holidays at Holladay in December (6-9 pm, $50 per person) with cocktails and appetizers.
• Welcome Center: Beverages and spirits for purchase; Holladay on Main offers a wider range of products.

Philosophy and Approach

Holladay states that the goal is not merely to give a taste of bourbon, but to provide an experience of the history, the place and the barrels. They also highlight the role of the limestone spring and the preservation of a 170-year-old recipe, while embracing modern methods.