24-04-2025
Milam & Greene's Marlene Holmes Inducted Into Whisky Magazine's Hall Of Fame
Marlene Holmes, was honored at the 2025 World Whisky Awards, becoming the first female master distiller inducted into Whisky Magazine's Hall of Fame.
Photo, courtesy Milam & Greene Whiskey
Milam & Greene Whiskey is an award-winning, independent American whiskey brand based in Blanco, Texas. Its master distiller, Marlene Holmes, was honored at the 2025 World Whisky Awards, becoming the first female master distiller inducted into Whisky Magazine's Hall of Fame. We recently sat down with Marlene to discuss her recognition and reflections on three decades in the whiskey business.
The company was founded in 2017 by Marsha Milam, with Heather Greene as CEO and master blender, and Marlene Holmes as master distiller. The distiller blends traditional techniques with innovative practices to create diverse whiskeys.
Their approach includes distilling in Texas using copper pot stills and Kentucky on classic column stills, utilizing a proprietary yeast recipe and mash bill. Aging occurs in casks with various char levels across four states, resulting in various flavors that collectively shape their unique expressions.
Marlene Holmes, the master distiller at Milam & Greene, brings over three decades of experience to the role. She began her whiskey career in 1990 at Jim Beam's Booker Noe Plant in Kentucky, working under legendary distiller Booker Noe. During her tenure, she mastered the art of whiskey-making, producing over 1,400 barrels a day.
In 2018, seeking a new challenge, Holmes joined Milam & Greene, becoming the most experienced distiller in Texas. Her contributions have been recognized with her induction into Whisky Magazine's Hall of Fame in 2025, making her one of the first American women and the only female distiller in the U.S. to receive this honor.
Holmes's journey from large-scale distilling at Jim Beam to leading a craft distillery in Texas exemplifies her dedication to the craft and her ability to adapt and innovate within the industry. Her leadership at Milam & Greene has been instrumental in the brand's national recognition and critical acclaim.
JM: You are the first female distiller in Whiskey Magazine's Hall of Fame. Looking back on more than a quarter century in the whiskey business, what accomplishment are you most proud of, and what is your biggest regret? If there is anything you could change, what would that be?
MH: The accomplishment I'm most proud of is helping to build the Milam and Greene Whiskey brand. Our entire production operation was under one roof when I joined the team. We had one small copper pot still and three SKUs only sold in Texas.
Over the past seven years, the Blanco, Texas-based distillery has expanded significantly, adding to our production facility and rickhouse aging warehouses. We now have six core SKUs, all of which are award-winning.
We have formed partnerships with two Kentucky distilleries. Our tasting room has expanded twice to handle the growing foot traffic of visitors. Milam and Greene Whiskey is currently sold in 19 states and two countries.
I have no regrets; what I've experienced has helped make me who I am today.
JM: What advice would you give someone looking to make a career as a distiller in the whiskey business?
MH: Work with a craft distillery as they are generally more hands-on and have less automation in their operations. Learn all you can about each step in the process from grain to bottle. Take daily notes and pay attention to the details.
JM: You have been distilling in Texas for some seven years. How is distilling whiskey in Texas different than Kentucky?
MH: The climate has a big effect on the barrel aging side of things, and during fermentation and distillation. The Texas climate is warmer longer, so an adequate refrigeration system for chill water is needed during production. You can never have too much chill water! The warmer weather gives Texas whiskey its own profile; the influence is bolder and more aggressive in taste and color.
JM: Speaking of that, is there a Texas style of whiskey, an unmistakable Texas whiskey terroir, or is it too early to talk about a uniquely Texas whiskey style?
MH: Most definitely, as I touched on a bit above. I think it's taken some time for distilleries in Texas to manage and work with the climate.
JM: You went from one of America's largest distillers to one of the smallest. How is craft whiskey distilling different from your experience at Beam?
MH: It is totally different, like night and day. Craft distilling is more hands-on, and your hands are on the product from start to finish. You wear many hats at a small distillery, such as quality control, safety, maintenance, and product development. The bigger distilleries are operated primarily by automated control systems.
JM: There are a lot of craft whiskeys and only so much shelf space at retail. What will it take for craft distillers to prosper in this hyper-competitive environment? What are you doing as Milam & Greene's Master Distiller to ensure you are one of the survivors?
MH: It's about staying true to who you are as a brand. I am very proud that we started Milam and Greene Whiskey as a brand that distills in two different states—we blend, batch, mingle, and finish in different casks, and that's who we continue to be. My goal is to continue doing what we've been doing and share our beautiful whiskies with as many folks as possible.
JM: Thank you.
Milam & Greene offers a diverse range of whiskeys, each with its own distinctive aroma and flavor profile. Here's a brief overview of some of their notable expressions.
The Milam & Greene Whiskey Range
Photo, courtesy Milam & Greene Whiskey
The nose is sweet and inviting, featuring notes of jammy dark fruits, French toast, and toasted pecans. The whiskey has a fruit-forward sweetness on the palate, evolving into flavors of fresh-baked biscuits and baking spices. The finish is long, with lingering hints of leather and cigar box, adding depth and maturity.
The nose is refined and elegant, offering vanilla, floral, and spice notes. It's creamy and soft on the palate, with flavors of dried fig, baking spices, tobacco leaf, and sandalwood. The finish is medium-length with lingering chocolate, hazelnut, and cinnamon notes.
The nose features an aromatic blend of cinnamon, chocolate, and dark fruit notes of black currants and blackberries. It's rich and velvety on the palate, delivering a smooth texture with a balance of sweetness and spice. The finish is long and warm, with lingering black fruit and spice notes.
The nose is light and delicate, presenting aromas of candied apple, vanilla, honey, and cherry, with subtle savory undertones. The whiskey is smooth and silky on the palate, featuring a harmonious blend of stone fruit, caramel, leather, and a hint of smoke. The finish is medium length and savory, with lingering dark fruit, toasted oak, and black pepper notes.
Each of these expressions showcases Milam & Greene's commitment to blending tradition with innovation, offering whiskey enthusiasts a range of flavors to explore and enjoy as well as compelling proof for why The World Whisky Awards inducted Marlene into the Hall of Fame. If you are unfamiliar with the brand, it certainly warrants further exploration.
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