Frontier Fuel: Ben Holladay 1856 Original One Barrel Bourbon Review
The history here is as deep as a Missouri holler. Founded in 1856 in Weston, Missouri, the Holladay Distillery stands as the oldest operation west of the Mississippi still on its original ground. The founder, Ben Holladay, was a Kentucky-born titan known as the "Stagecoach King." He built a transportation empire that fueled the westward migration.
Holladay was a man of the earth who chose his specific patch of dirt for its limestone springs—water so pure it had been charted by Lewis and Clark decades earlier. When his stagecoaches rattled toward the frontier, Holladay’s whiskey was tucked into the crates. For a century, if you were drinking in the Wild West, you were likely drinking Holladay.
The distillery hit a long dry spell for bourbon starting in 1985, but like a dormant old tree stand on a good runway, they revived the heritage in 2015. This bottle uses the original 1856 mash bill, aged in the same historic rickhouses that have weathered over 160 Missouri winters. It’s the kind of bottle that makes you want to pop a shell in your shotgun and pull on your favorite pair of worn-in leather boots.
The Specs
- Ben Holladay 1856 Original One Barrel 8-Year Bourbon
- Proof: 120.4 (It’s got a kick)
- Age: 8 years, 4 months
- Price: ~$90
- Where we found it: The Supply Station, Three Lakes, Wisconsin
Field Tasting Notes
The Nose: The initial hit is an explosion of dark fruits. It’s not subtle; it’s like a handful of sun-dried raisins being crushed in your palm. As the "heat" of the 120.4 proof settles, the scent shifts toward the outdoors: rich, worked leather, sweet caramel, and the distinct aroma of vanilla extract mixed with the earthy scent of oak. It’s a powerful nose that gets attention.
The Palate: It hits the tongue with the kick of a magnum load, led by sharp baking spices and those persistent dark fruits. However, the sweetness quickly gives way to more rugged notes. The raisin fades, replaced by deep chewing tobacco and charred oak. There’s a thick caramel backbone with a fleeting hint of cherry cola, but the rye spice is the real tracker here.
The Finish: The finish is where the hunt ends. The rye spice lingers on your tongue like woodsmoke in the air. The 120.4 proof provides a steady, glowing warmth—perfect for a cold night at camp—without being abrasive. The fruit disappears entirely, leaving you with the tobacco, heavy oak, and seasoned leather.
The Verdict
I’ve tracked many Holladay bourbon bottles, and they usually sit high on my list. This 8-year single barrel is a different beast—darker, moodier, and more complex than their standard Bottled-in-Bond. At $90, it’s an investment in a high-proof piece that delivers a punch worthy of its 1856 roots. Final Thought: It’s a stout pour. It’s different from their standard stuff—darker and more serious. If you like a high-proof bourbon that tastes like the woods, it’s worth the $90.
Overall I’d rate this 1856 One Barrel 8-Year bourbon a solid ten-pointer.
What to pair with Ben Holladay 1856 Original One Barrel 8-Year Bourbon
1. The Wild Game: Venison Backstrap with a Blackberry-Bourbon Reduction
This is the ultimate hunter’s reward. The lean, iron-rich profile of venison needs a companion that won't bully it, but the "One Barrel" has enough proof to cut through even the richest preparation.
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Why it works: The dark fruit (raisin/prune) notes in the Holladay nose are the perfect bridge for a blackberry or huckleberry sauce.
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The Prep: Pan-sear the backstrap in butter and rosemary to a perfect medium-rare. Deglaze the pan with a splash of the Holladay bourbon, a handful of blackberries, and a touch of balsamic. The bourbon’s rye spice will act like a second seasoning on the meat, while the oak and leather notes ground the gamey richness of the venison.
2. The Smoke: Oliva Serie V Melanio Maduro Cigar
If you’re heading to the porch or the campfire, you need a "chewy" cigar that can match the "chewy" texture of this 8-year bourbon.
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The Cigar: This award-winning Nicaraguan smoke features a dark San Andrés wrapper that is oily and robust.
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The Synergy: The Melanio Maduro is famous for its notes of espresso, dark chocolate, and leather. When paired with the Holladay, the bourbon’s caramel and vanilla sweetness will soften the cigar’s spice, while the bourbon’s 120-proof heat ensures the whiskey isn't lost behind a cloud of smoke. They will trade punches of leather and earth until the final puff.
3. The "Campfire Snack": Smoked Gouda & Cracked Black Pepper Jerky
If you aren't firing up the grill, go for something quick and salty.
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The Bite: A thick slice of Aged Smoked Gouda.
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The Science: The high alcohol content in the bourbon literally dissolves the fats in the cheese, coating your palate and allowing you to taste hidden notes of toffee and butterscotch in the whiskey that you might miss when drinking it neat. Follow it with a piece of peppered venison jerky to echo that lingering rye finish.