Kansas City Magazine
February 2, 2021
Martin Cizmar

…They’re using the original mash bill, the same blend of grains that were cooked here for a century. “That original mash bill, that made some very good bourbon,” Merklein says. In 2015, when they reopened the still house, McCormick’s team called on the company that built the old stills, Vendome of Louisville, to inspect and advise. The old stills were decayed beyond use, so Vendome was commissioned to build a new column still with a pot doubler that matches the old ones as closely as they could….

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