Ben Holladay

Ben and David Holladay distilled their first batch at Weston, Missouri in 1856. The site is now Holladay Distillery, and after roughly three decades quiet, distilling restarted there in 2015.

It came back bottled in bond: one distillery, one season, four years minimum, 100 proof. It also carries the Missouri straight bourbon designation, which state law reserves for whiskey made from Missouri corn and mashed, fermented, distilled, aged and bottled in the state. Batch one went out at six years on a 73% corn, 15% rye, 12% malted barley mash. Bonded, aged, and from the same ground since 1856.