112 Years
of Innovation

1903

Company founder I.P. Callison signs a contract with a Canadian speculator to deliver 60,000 pounds of cascara bark (native to the Pacific Northwest). Seeing a high-growth market opportunity, Callison gives up his newspaper business and dives headlong into the cascara bark trade.

1916

World War I abruptly halts the import of digitalis and digitoxin used in heart-regulating drugs. The source plant, foxglove leaf, is found in abundance in the Northwest, so Callison takes the opportunity to expand his trade.

1920

I.P. Callison’s sons Cecil, Clarence and Henry Callison are taken into the firm and the name I.P. Callison & Sons is established.

1941

Callison enters the mint market as a supplier and dealer of peppermint oil with the purchase of W.J. Lake & Co.

1950

Callison purchases a pharmaceutical company, enabling expansion into the production of extracts, syrups, concentrates, resins and tinctures.

1952

Callison introduces spearmint to the Pacific Northwest. Previously only cultivated in the Midwest, spearmint oil production goes from 32,000 pounds to 1,175,000 pounds over the next 10 years due to Callison’s industry leadership.

1985

Callison works with farmers to develop a stripper unit that removes the small amount of oil left in wastewater following distillation. This process prevents contamination of freshwater streams; variations of the original Callison design are still used in the field today.

1988

Callison discovers a way for growers to take two cuttings of peppermint in the same season, enabling higher yields per acre and the lowest cost oil of any U.S. growing region.

1990

Drought conditions and high mint oil prices drive Callison to successfully expand spearmint production to Southern Alberta, Canada, taking advantage of vast acres of irrigated land.

1995

Callison identifies Northern California as a potential growing region. Following test trials, peppermint acres are expanded and California mint oil begins to be widely accepted in the market.

2000

Applications Lab Department Formed: Investment in an Applications Lab was a normal evolution for Callisons commitment to meet customer needs. Applications has expertise in confection, chewing gum, oral care and savory.

2001

Specialty Products Group Established in New Facility in Hamlet: In 2001 an investment was made with the establishment of a new Specialty Products group in Hamlet, Indiana with the primary purpose of expanding Callisons capabilities in separation science.

2004

New Corporate Headquarters and Production Facility built in Lacey, Washington.

2005

Launch into Fragrances & Savory Flavors: 2005 was a year of expansion into the home fragrance industry and savory flavors. Our flavorists branched out and created a line of home fragrance for an infuser company and a line of savory flavors for a BBQ company.

2007

Callisons launched BrightStar which represented a unique innovative approach to mint flavors. Providing value added, cost effective solutions that remain and continue to be a mainstay in our industry today.

2008

Index Pricing: Callison responds to wild market fluctuations with an innovative indexed pricing approach which leads to stable US mint prices and continued supplies.

Hamlet Tower Expansion: In 2008, Callisons invested upwards of $6 million to expand the Hamlet Specialty Products infrastructure and personnel. This expansion included the construction and installation of one of the largest and most efficient stills used for mint.

2009

Molecular Still and Creation of a Synthetic Chemistry Group in Hamlet: 2009 represented a year of continued investment in the Hamlet Specialty Products Facility. Callison purchased and installed a commercial scale molecular still which allows us to separate heat sensitive molecules. It is also at this time that Callisons began its journey into synthetic molecules, forming a synthetic chemistry group within our R&D section.

2013

32,000 square feet were added making the warehouse a total of 100,000 square feet.

2014

Callison Flavor Crystals: Along with our spray dry technology, in 2014 our Flavor R&D group developed flavor crystal technology that allow for the encapsulation and subsequent release of flavor from a polyol matrix. The use of this technology is currently being expanded to many applications and products for both mint and non-mint flavors.

Dried Savory Flavors: The technology used to produce our flavor crystals has additional applications in the world of savory. This combined with dry blending capabilities open a new world of flavors to Callisons and its customers with investment in a Savory Department based in Chehalis.

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