By Blake Jackson
Corn whiskey has deep roots in American culture and remains an important contributor to Missouri’s economy. Researchers at the University of Missouri Extension are working with local corn producers to ensure distilleries continue to have access to high-quality, locally grown corn.
Missouri’s distilling tradition stretches back to the mid-1800s, when Holladay Distillery in Weston became one of the first bourbon makers west of the Mississippi. Today, the state’s distilling industry is thriving, with 71 active craft distilleries reported in 2024 by the American Craft Spirits Association.
According to a 2020 MU Extension report, the distilling sector employed 600 people in 2019 and added $357 million to Missouri’s gross domestic product.
“Given the 30% growth in distilleries since that study, their impact is certainly greater in 2025,” says MU Extension assistant professor Alan Spell. “That said, the increased competition and changing consumer preferences towards ready-to-drink and nonalcoholic cocktails make it increasingly difficult for small craft distillers to succeed.”
To support the industry, MU Extension horticulturist Todd Higgins manages research plots of heritage and specialty corn at the Hundley-Whaley Extension and Education Center in Albany.
Higgins notes that unlike Irish and Canadian whiskies made from cereal grains, American whiskey is unique because it is made from corn, a crop first cultivated by Native Americans.
“Missouri distillers seeking the ‘Missouri bourbon’ label can potentially benefit by collaborating directly with local farmers to source specialized corn varieties and explore place-based opportunities to make their product stand out in a crowded market,” says Mallory Rahe, associate extension professor.
“MU research showed that by the time that corn is turned into bourbon, its value has increased as much as eightfold. That said, producers will incur higher costs to grow truly distinct organic and or heritage corn varieties that may or may not help a product attract a strong consumer base.”
While large distilleries often rely on No. 2 yellow dent corn, many craft operations are experimenting with open-pollinated and colored varieties such as Bloody Butcher, Jimmy Red, and Ohio Blue Clarage, which enhance whiskey’s flavor and complexity. White corn, including Boone County White, is also valued for its sweet, buttery profile.
Ultimately, Missouri’s whiskey makers are proving that corn selection plays a powerful role in shaping flavor, aroma, and quality truly “another a-maize-ing Missouri agriculture product,” Higgins says.
Photo Credit: gettyimages-vladans
Categories: Missouri, Crops, Corn