For Holladay Distillery, it all started with a limestone spring.
First discovered in what would become Weston, Missouri, by Lewis and Clark during their 1804 expedition, a pure limestone spring was a rarity. Its potential was soon recognized by two enterprising brothers from Kentucky – Ben Holladay and Major David Holladay.
After visiting the site, then home to a meat-packing house, the brothers envisioned an even greater purpose for that limestone spring: bourbon. They eventually founded the distillery in 1856.
The Holladay Distillery evolved as the decades passed, changing ownership and names several times, before ultimately becoming known as McCormick Distilling Company in 1942. Production of bourbon stopped in 1985 but was revived 30 years later in 2015.
In 2016, the distillery paid homage to its founders by going back to the name of Holladay Distillery, operated by McCormick Distilling Company. That same year, master distiller Kyle Merklein joined the team in Weston. It’s his job to create a bourbon that lives up to the historical roots of Holladay.
Merklein is proud to be in his position – a coveted role within the industry that requires great skill.
“As a master distiller, it’s all encompassing,” Merklein said. “Whether it’s working with the production team to make sure we’re producing high quality products, testing the barrels we put our product in, or going out and meeting consumers, there are all sorts of things that come with being in this position. In the end, though, my focus is creating the best bourbon we can.”
Merklein explained that while all bourbon is considered whiskey, not all whiskey earns the bourbon distinction.
“The spirit is distilled from a fermented grain mash including wheat, rye, barley and corn,” Merklein said. “A bourbon mash must contain at least 51% corn, which gives the spirit its sweet character. The corn we use is all grown within 15 miles of our distillery.”
The mash is cooked, and the sugars are extracted from the grain. It’s then fermented and distilled twice so the spirit can be refined.
To be labeled as a straight bourbon, it must be aged a minimum of two years in a new, charred oak barrel.
“The barrels we use are made in Lebanon, Missouri,” Merklein said. “The barrels are placed in rickhouses – wood frame structures that have wooden ‘ricks’ where the barrels are stacked for storage. You don’t often see them outside the Kentucky/Tennessee area. They are not heated or cooled. We found the sweet spot for us is to age our spirits for six years in these barrels. The color and flavor of the product come from development in that wood barrel.”
Holladay broke ground in early 2025 on a new rickhouse to increase its barrel storage capacity. When completed, the new rickhouse will house 11,000 barrels, aligning with the capacity of Holladay’s existing facilities which range between 10,000 and 12,000 barrels.
After aging, fresh limestone spring water can be introduced to bring the bourbon to a desirable proof.
“It’s surreal to talk to people all over the world who are fans of our product,” Merklein said.
“True bourbon can only be made in America, and contrary to popular belief, bourbon can be made anywhere in America. We’re doing it the traditional way right here in Weston, Missouri.”
This feature is part of the Missouri Chamber’s Show Me Spotlight series, celebrating Missouri Chamber members making an impact across our state. If your business would like to be featured, contact Jeff Haldiman at [email protected].
