Show-Me State Times

Holladay Distillery, located in Weston, Missouri, traces its origins to a limestone spring first discovered by Lewis and Clark during their 1804 expedition. Recognizing the potential of this rare natural resource, brothers Ben Holladay and Major David Holladay established the distillery in 1856 after visiting what was then a meat-packing site.

The company has undergone several changes over the years, including a period when it operated as McCormick Distilling Company beginning in 1942. Bourbon production ceased in 1985 but was revived three decades later in 2015. In 2016, the business returned to its historic name of Holladay Distillery while continuing operations under McCormick Distilling Company.

Master distiller Kyle Merklein joined the team that same year. He described his role as comprehensive within the industry: “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 bourbon is a specific type of whiskey distilled from a fermented grain mash containing wheat, rye, barley, and at least 51% corn—a requirement that imparts sweetness to the spirit. The corn used at Holladay is sourced locally within 15 miles of the distillery.

He also detailed aging requirements for straight bourbon: “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.”

To accommodate growth, Holladay began construction on a new rickhouse in early 2025 that will add capacity for up to 11,000 barrels—similar to existing facilities holding between 10,000 and 12,000 barrels.

After aging is complete, limestone spring water can be added to adjust proof levels before bottling.

Merklein reflected on reaching an international audience: “It’s surreal to talk to people all over the world who are fans of our product,” he said.

He added: “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 article appears as part of Missouri Chamber’s Show Me Spotlight series highlighting members contributing across Missouri.