Ben Holladay Bourbon is aged in a level three, charred, Missouri white oak barrel and is non-chill filtered. It is produced using many of our original methods including a two-grain cooker system, same distillation proofs, and barrel entry proof.
This is handcrafted small-batch bourbon, with each batch being pulled monthly from different barrels spread out on different floors of our two seven-story rickhouses and blended by our master distiller to match our strict criteria for flavor profile.
Approximately 80% of the very first batch will be sourced from barrels that were aged on the fifth floor of Warehouse C, the largest rickhouse on-site. The remaining 20% of the bourbon will come from barrels aged on the first floor of the same rickhouse.
The ratios of each subsequent batch of Ben Holladay Bourbon will be unique as we embrace the variable aging between floors. The temperature can vary by as much as 30 degrees between the top and bottom floors, resulting in differences in taste between barrels that have aged in the cooler temperatures and higher humidity found on the first floor versus the warmer and drier conditions on the higher floors. These differences are most dramatic in the early years and diminish over time, but are still present at the six-year aging mark.
Due to the unique variations of each batch, the Ben Holladay Bourbon label features a blending chart to help distinguish the individual batches and allow consumers to identify the blending process used.
