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The Holladay distillery in Weston, Missouri uses a mash bill of 73% corn, 15% wheat, and 12% barley to produce this bourbon. By switching out the more common use of rye for wheat, distillers are able to achieve a notably soft, smooth profile. The whiskey is distilled, aged, and bottled on-site, spending a minimum of six years in Missouri white oak barrels before it's released at 50% ABV.
Juicy layers of peach and apricot, oaken vanilla, buttery char, and cinnamon snaps.
Creamy toffee and toasted oak open the way for roasted nuts, dried berries, and vanilla.
Warming notes of woody spice, with pepper and nutmeg balanced by sweet prunes and redcurrants.
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This bottle offers a refreshing change from the more well known Kentucky bourbons I've sampled. While it maintains some of the familiar flavours, I was pleasantly surprised by the distinct notes of dark cherry and a spicy black pepper finish that lingered just long enough without overwhelming the palate. Overall, I’d rate it a solid 6.5/10 Distilled - Fall 2017, Rickhouse C (100% floor 3), Bottled - April 2024
£8.32 - £92.50