After 30 years idle, an ancient distillery is primed
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…
