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Forbes
24-04-2025
- Business
- Forbes
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. More From Forbes The Best of Texas Whiskeys From The Top International Competitions The Best American Whiskey From The 2025 World Whisky Awards The Best New Bourbons According To Some of America's Top Bartenders
Yahoo
31-03-2025
- Business
- Yahoo
‘Whiskey for chocolate lovers' earns this Pierce County distillery another global award
Justin Stiefel has gone over the recipe for his distillery's award-winning chocolate-flavored whiskey so many times he can talk about its flavor profile for a full minute. It starts with the scent, he says. Take your time absorbing the cocoa-rich aroma from the glass. Then, enjoy successive notes of chocolate and a hint of marshmallow hitting your tongue before getting to the 'really deep, deep dark chocolate at the end.' Stiefel compared it to a rainbow or a pumpkin pie — there's these 'cascading layers of additional flavored nuances' that emerge. Heritage Distilling Co.'s Cocoa Bomb Chocolate Whiskey was recently recognized as 'World's Best Flavored Whiskey' by Whisky Magazine, according to a company news release Thursday. The award marks the third time Heritage has won the global title in that World Whiskies Awards category, following two wins for its Brown Sugar Bourbon in 2018 and 2019. 'Team's very excited,' said Stiefel, the distillery's CEO and co-founder with his wife Jennifer. 'It's a testament to how hard we work on really trying to nail the flavor profiles and make sure the overall roundness of the spirit is as pure as possible.' Jennifer Stiefel also credited Heritage's whiskey production team led by Dain Grimmer, marketing team and customers for the award. The Stiefels started Heritage Distilling in 2011, finished up the paperwork and opened their first distillery in Gig Harbor in 2013, according to Justin. They opened a tasting room on the Gig Harbor waterfront in 2014, followed by distillery tasting rooms in Roslyn and Tumwater in Washington state and in Eugene, Oregon. The company recently partnered with the Stillaguamish Tribe to open a Heritage-branded tasting room in Angel of the Winds Casino Resort in Arlington, Washington, The Everett Herald reported. The business has since grown to become the largest craft distillery in Washington state, joining an increasing number of small distilleries across the nation, The News Tribune's Kristine Sherred reported in 2022. Its Cocoa Bomb Chocolate Whiskey is featured in several cocktails on its winter 2025 menu, including Grandpa's Hot Cocoa, with chocolate bitters, cayenne pepper, espresso syrup, brown sugar syrup and cream; Mocha Bomb, with half and half, drip coffee, whipped cream and cocoa powder; and Cosmic Caramel, with Elk Rider Vodka, caramel syrup, espresso, half and half and caramel sauce. Another popular order is the Cocoa Bomb Old Fashioned cocktail made with orange bitters, simple syrup, a dash of cocoa powder and orange peel, according to the online recipe. Jennifer Stiefel said her favorite aspect of Cocoa Bomb is its versatility. 'I actually love it as a summer drink with lemonade and grenadine,' she said. 'It's like a chocolate-covered strawberry on ice.' It's also approachable, she said. It doesn't burn and remains flavorful without letting the chocolate overpower you. She also recommends it in 'boozy baking,' having used it herself to make a chocolate cake with chocolate filling and a dab of whip cream on top, she said. 'We call it whiskey for chocolate lovers and chocolate for whiskey lovers,' Justin said. Asked what's next for the business, he said they're working on a few other recipes for flavored whiskeys and are preparing to release a line of spirits in honor of first responders, including police, firefighters, EMTs and search-and-rescue teams. The public can buy shares in the business after Heritage Distilling listed its stock on the NASDAQ in November under the ticker symbol 'CASK,' according to a company news release. ▪ 3118 Harborview Dr., Gig Harbor, 253-514-8120, ▪ Sunday-Wednesday 11 a.m.-7 p.m., Thursday-Thursday 11 a.m.-8 p.m., Friday-Saturday 11 a.m.-9 p.m. ▪ Tasting rooms in Tumwater, Ballard and Roslyn, as well as two in Oregon
Yahoo
27-03-2025
- Business
- Yahoo
Heritage Distilling Co. Cocoa Bomb Chocolate Whiskey Named 'World's Best Flavored Whiskey' at Whisky Magazine's World Whiskies Awards
Marks an unprecedented third win for Heritage Distilling Co. in this prestigious categoryGIG HARBOR, Wash., March 27, 2025 (GLOBE NEWSWIRE) -- Heritage Distilling Holding Company, Inc. ("HDC" or "Heritage") (Nasdaq: CASK), a leading craft distiller of innovative premium brands, announced that its Cocoa Bomb Chocolate Whiskey was named 'World's Best Flavored Whiskey' by Whisky Magazine at the World Whiskies Awards in London, England. Previously, Heritage has won Whisky Magazine's 'World's Best Flavored Whiskey' twice for Brown Sugar Bourbon. "We are incredibly proud to have earned this prestigious global honor for the third time from the tasting panel at Whisky Magazine,' said Justin Stiefel, CEO and co-founder of Heritage. 'Cocoa Bomb Chocolate Whiskey's global flavor award from one of the most respected whiskey publications in the world is a testament to the dedication and craftsmanship our team pours into every bottle. Every whiskey we create captures the essence of true, authentic flavors, and this latest global award is proof of our efforts. To win this global category award for a third time is unprecedented in the global spirits industry, further solidifying our leading position in the rapidly growing flavored whiskey market.' Cocoa Bomb Chocolate Whiskey is bottled at 75-proof and is naturally flavored. No artificial flavors, sweeteners or ingredients are used. Flavor notes include a burst of semi-sweet dark cocoa, cocoa nibs and a rich chocolate nose with a smooth signature whiskey finish. Cocoa Bomb Chocolate Whiskey is available in 750 ml and 50 ml size formats at select spirits retailers. It is also available in HDC tasting rooms and online for direct-to-consumer orders. For more information about Heritage and its suite of award-winning products, visit: About Heritage Distilling Holding Company, is one of the premier independent craft distilleries in the United States, offering a diverse range of whiskeys, vodkas, gins, rums, and ready-to-drink canned cocktails. For ten consecutive years, the American Distilling Institute has recognized Heritage as North America's most awarded craft distillery out of more than 2,600 producers. In addition to winning the 'World's Best Flavored Whiskey' award an unprecedented three times by Whiskey Magazine, the company has also earned numerous Best of Class, Double Gold, and Gold medals at prestigious national and international spirits competitions. As a prominent player in the rapidly growing $288 billion spirits market, Heritage ranks among the largest craft spirits producers on the West Coast by revenue. The company is expanding its national footprint through multiple sales channels, including wholesale, e-commerce, direct-to-consumer (DTC) in 46 states, on-premises venues at its distilleries and tasting rooms, a subscription-based program, and the innovative Tribal Beverage Network (TBN). The TBN initiative is a groundbreaking collaboration with Native American tribes, aimed at developing Heritage-branded distilleries, unique brands, and tasting rooms tailored to patrons of tribal casinos and entertainment venues, creating meaningful economic and social benefits for participating tribes while offering them an opportunity to strengthen their sovereignty and create new amenities for their clients and customers. It reflects Heritage's commitment to innovation, community engagement, and sustainable growth. Heritage also raises donations for carefully vetted non-profits that support active-duty, retired, and injured special operations heroes, veterans, first responders, and their families through its Salute Series line of super-premium whiskeys. Learn more at Forward-Looking Statements This press release contains forward-looking statements, including statements made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These statements may be identified by words such as "aims," "anticipates," "believes," "could," "estimates," "expects," "forecasts," "goal," "intends," "may," "plans," "possible," "potential," "seeks," "will," and variations of these words or similar expressions that are intended to identify forward-looking statements. Any such statements in this press release that are not statements of historical fact may be deemed to be forward-looking statements. These forward-looking statements include, without limitation, statements regarding anticipated results or benefits anticipated from awards or accolades received for Heritage's products and the implications that may come from it. Any forward-looking statements in this press release are based on Heritage's current expectations, estimates and projections only as of the date of this release and are subject to a number of risks and uncertainties that could cause actual results to differ materially and adversely from those set forth in or implied by such forward-looking statements. These risks and uncertainties include, but are not limited to, the risks of slowing growth for its online eCommerce sales, interruptions in that market segment, or the availability and pricing of bulk bourbon for its products. These and other risks concerning Heritage's programs and operations are described in additional detail in its registration statement on Form S-1, and its quarterly 10-Q filings, which are on file with the SEC. Heritage explicitly disclaims any obligation to update any forward-looking statements except to the extent required by law. Investor Contact(800) 595-3550ir@ A photo accompanying this announcement is available at
Forbes
27-03-2025
- Business
- Forbes
10 Women Changing The Whiskey Industry
In recent years, women have been reshaping the landscape, driving innovation, launching new brands and proving that whiskey is for everyone. For generations, whiskey has been marketed as a symbol of rugged masculinity poured into heavy glasses and sipped in dark-paneled bars. But that image no longer reflects reality. Over the past decade, the whiskey industry has experienced a notable transformation, with women increasingly taking on pivotal roles and reshaping the landscape of this traditionally male-dominated field. In the 1990s, women constituted only about 15% of whiskey consumers. However, recent data indicates a significant shift, with women now accounting for approximately 36% of whiskey drinkers—a figure that continues to rise. This surge in female consumers parallels a growing presence of women in key industry positions. Notably, women now hold 48% of global senior leadership roles at companies like Brown-Forman, a leading entity in the whiskey sector. Despite these advancements, challenges persist. A 2021 report revealed that women accounted for just 36% of individuals represented in whiskey marketing, highlighting an ongoing disparity in brand representation. Nevertheless, the increasing involvement of women as both consumers and leaders signifies a positive trend toward greater inclusivity in the whiskey industry. From brand founders to master distillers, a growing number of women are shaping the future of whisk(e)y—here are some of the most influential figures leading the charge today. Allison Parc Allison Parc went from the ballet stage to the whiskey world, forging a path few could have predicted. As the founder and president of Brenne Whiskey, Parc is touted as having created the world's first French single malt aged in both new French Limousin oak and cognac casks. Her vision was shaped by a fascination with terroir, a concept commonly discussed in wine but rarely applied to whiskey. While building an import/export portfolio of craft spirits, she discovered a third-generation cognac producer distilling single malt whiskey. Recognizing its potential, she invested her own savings to refine and expand the operation. In 2012, she cycled through Manhattan delivering the first bottles of Brenne Estate Cask, which sold out within two months. Today, her whiskey is distributed in 35 states and France. She has won multiple World Whiskies Awards and is the only three-time recipient of Whisky Magazine's World Whisky Brand Ambassador of the Year. Anna Axster and Wendelin von Schroder Anna Axster and Wendelin von Schroder built Lodestar Whiskey to challenge long-held perceptions. As entertainment industry veterans, they developed a love for whiskey but felt existing brands failed to speak to them as female consumers. Even ordering an old-fashioned at a bar sometimes drew unwarranted reactions. When the pandemic halted the music industry, they saw an opportunity to reshape whiskey's image. Lodestar blends American single malt with high-rye bourbon, creating a spirit with notes of citrus, caramel and baking spice. Beyond flavor, the brand is dedicated to fostering inclusivity, aiming to welcome drinkers who may have previously felt excluded. Elizabeth McCall Elizabeth McCall never planned to work in whiskey. She earned a master's degree in counseling psychology, expecting a career in therapy. Instead, she became a sensory scientist for Brown-Forman, using her expertise in human perception to refine whiskey profiles. She started in quality control, washing dishes and setting up tasting panels, before expanding her role to global production oversight. Previous master distiller Chris Morris saw her potential and mentored her, leading to her appointment as Woodford Reserve's assistant master distiller in 2018. She became master distiller in 2023, overseeing new product development for one of the most respected bourbon brands. Emma Walker Emma Walker made history as Johnnie Walker's first female master blender in 2021. Leading a team of 12 whisky makers, she ensures that every blend reflects the brand's signature bold flavors. With a background in organic chemistry, she built her expertise across multiple stages of whisky production, from fermentation to maturation. Her role gives her access to over 10 million casks of maturing Scotch whisky, allowing her to craft innovative blends while maintaining Johnnie Walker's legacy. Kate Douglas Kate Douglas blends tradition with experimentation at Keeper's Heart Whiskey. With degrees in food safety and fermentation science, she developed a passion for distilling early in her career. She previously worked as head distiller at Old Elk, crafting award-winning blends alongside master distiller Greg Metze. Now at Keeper's Heart, she oversees quality control and explores innovative finishing casks and new recipes. She believes whiskey's future lies in continuous innovation, whether through grain selection, barrel aging, or unique proofing techniques. Her expertise bridges Irish and American distilling traditions. Kate Mead Kate Mead helped build Wyoming Whiskey from the ground up. As co-founder, she played a direct role in designing the distillery and shaping the brand. A lifelong rancher and conservationist, she has spent decades preserving the landscapes that define both Wyoming Whiskey and her home state. She was instrumental in launching partnerships with the National Park Foundation to support land conservation efforts. Outside of whiskey, she dedicates her time to the Mead family ranches and serves as a founding board member of the Grand Teton National Park Foundation. Her influence extends beyond distilling, reinforcing the connection between whiskey and the land that produces it. Melinda Maddox Melinda Maddox took an unconventional path to whiskey. With a background in bartending and hospitality, she first gained recognition in mixology, winning cocktail competitions before transitioning into production. She joined Old Elk in 2019 as beverage director and quickly moved into production management, overseeing blending, bottling and new product development. In 2024, she became the brand's first master blender, creating award-winning expressions like Cigar Cut, which earned gold medals at major spirits competitions. Rachel Barrie Dr. Rachel Barrie has spent nearly three decades shaping the world of Scotch whisky. As master blender for Benriach, she oversees the development and refinement of the distillery's diverse whisky styles, from classic and peated to triple-distilled expressions. A trained chemist, she began her career at the Scotch Whisky Research Institute before moving into production roles at Glenmorangie, Bowmore and Laphroaig. She became a master blender in 2003 and has since tasted over 150,000 casks, an expertise that earned her induction into Whisky Magazine's Hall of Fame. In 2018, she was awarded an honorary doctorate from the University of Edinburgh, becoming the first female Scotch whisky master blender to receive such recognition. Last year, she joined the ranks of the Keepers of the Quaich, a distinction reserved for those who have made a lasting impact on the industry. Victoria Eady Butler Victoria Eady Butler carries a family legacy. The great-great-granddaughter of Nearest Green, the first known African American master distiller, she leads Uncle Nearest Whiskey as its master blender. She initially worked in law enforcement before joining the brand, where she quickly rose to prominence. Her first curated batch sold out immediately and won multiple international awards. She became the first person to win Master Blender of the Year back-to-back at the American Icons of Whisky Awards. She also oversees the Nearest Green Foundation, which funds scholarships for Green's descendants.
