Hall of Fame

Kentucky-born whiskey powerhouse, Marlene Holmes, brought decades of distilling expertise and a trailblazing spirit to Milam & Greene Whiskey to help shape the brand into what is now a national treasure. Since arriving to help spearhead Milam & Greene with a small team just 6 years ago, the powerhouse brand has experienced extraordinary growth by doubling the size of its distillery twice and expanding into 19 states. Thanks to Holmes, numerous accolades such as “Best in Show Rye” awarded by the ACSA in 2021 and cover stories in major publications such as the New York Times quickly followed. By 2024, Marlene Holmes was named “Master Distiller of the Year” at the Women of Whiskey Awards, helping to put the brand – and Texas – firmly on the whiskey world map. This year, she’s being honored with induction into the prestigious Whiskey Magazine Hall of Fame, solidifying her legacy as one of the most influential and pioneering figures in American whiskey. What sets her impact on Milam & Greene apart is the innovative approach to production. The team distils in Texas using their signature 300- and 1,000-gallon copper pot stills while also producing the same spirit with the same team on continuous stills in Kentucky, with Marlene returning to her home state to oversee operations numerous times per year. Their unique mash bill, proprietary yeast recipe and distillation processes seamlessly merge Texas grit with Kentucky finesse. The Milam & Greene team then marries the proprietary distillate that comes from different states, different stills and different warehouses into award-winning whiskey. They are the only brand in America to do so. Holmes’ journey began in 1990 at Jim Beam, where she learned the whiskey craft under the legendary Booker Noe. Starting in an era when women in distilling were a rarity and often overlooked, Holmes forged her own path in the industry, proving herself through skill, determination, and an unyielding passion for whiskey. Over 28 years, she climbed the ranks, producing more than 1,400 barrels of bourbon daily while mastering every aspect of whiskey-making. "She can't make a bad whiskey," says CEO and Master Blender, Heather Greene, "For her, that's probably the ONE thing she cannot do."