Missouri's whisky culture has deep roots dating back to the 19th century. The state was home to numerous distilleries before Prohibition, many of which were forced to close their doors during that era. However, the tradition of whisky-making persisted, and in recent years, there has been a resurgence of craft distilleries. This revival is driven by a renewed interest in local, artisanal spirits and a desire to honor the state's rich distilling heritage.
Missouri distilleries are known for their innovative approaches, often incorporating locally sourced grains and unique aging processes. The state produces a variety of whisky styles, including bourbon, rye, and corn whisky. One interesting fact is that Missouri is one of the few states with a legal definition for Missouri Bourbon, which must be aged in oak barrels made from Missouri-grown oak. This emphasis on local ingredients and craftsmanship sets Missouri whisky apart from other regions.