Made from a 64% corn, 24% wheat, 12% malted barley sweet-mash recipe and bottled in bond at the distillery in Danville, Kentucky.
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A wheated variant of Ben Holladay's original 1856 recipe with wheat substituted for rye (mash bill: 73% corn, 15% soft red wheat, 12% malted barley), Bottled in Bond and certified "Real Missouri Bourbon"; won Gold at the 2023 San Francisco World Spirits Competition.
No tasting notes provided.