Missouri Bourbon: A New Official Whiskey Style Boosting Jobs
In 2019, Missouri made headlines in the spirits world with the passage of House Bill 266, officially recognizing “Missouri Bourbon” as a distinct whiskey style. This legislation, signed into law by Governor Mike Parson on July 11, 2019, and effective as of August 28, 2019, established strict standards for what can be labeled as Missouri Bourbon. Beyond elevating the state’s whiskey profile, this move has had a tangible economic impact, particularly in job creation, and serves as a powerful example for the AMBRU Campaign’s mission to protect and promote American distilled spirits.
The Birth of Missouri Bourbon
Missouri Bourbon isn’t just another whiskey—it’s a tightly regulated category with unique requirements. To earn the title, the bourbon must meet federal standards (at least 51% corn, aged in new charred oak barrels, etc.) while adhering to additional state-specific rules: it must be mashed, fermented, distilled, aged, and bottled entirely within Missouri. Starting January 1, 2020, it also had to be made with corn grown exclusively in the state, and the oak barrels used for aging must be manufactured in Missouri as well. This hyper-local approach ensures that every step of production supports Missouri’s economy.
Jobs by the Numbers
The economic ripple effects of this legislation are significant, especially when it comes to employment. According to a 2019 report from the Distilled Spirits Council of the United States, Missouri’s spirits industry already supported 29,340 jobs and contributed $2.9 billion to the state’s GDP before the bill’s passage. With the formal recognition of Missouri Bourbon, these numbers are poised to grow. Here’s how:
Agriculture: The requirement for Missouri-grown corn directly benefits the state’s farmers. Missouri is a major corn producer, and with distilleries now mandated to source locally, an estimated 500 additional farming jobs could be supported as demand rises for bourbon-grade corn.
Barrel Manufacturing: Missouri is a leading supplier of white oak for bourbon barrels nationwide, and the law’s insistence on Missouri-made barrels has bolstered the timber and cooperage industries. This could sustain or create approximately 300 jobs in logging, milling, and barrel production, as distilleries ramp up to meet the new standard.
Distilling and Production: The Missouri Craft Distillers Guild, which championed the bill, includes 35 member distilleries as of 2019. With the spotlight on Missouri Bourbon, new craft distilleries are likely to emerge, and existing ones will expand. Industry experts suggest this could lead to 200–400 new jobs in distilling, bottling, and related operations over the next few years.
Tourism: The bill ties agriculture and tourism together, as noted by Don Gosen of Copper Mule Distillery. The Missouri Spirits Expedition, a distillery trail launched by the Guild, encourages visitors to explore the state’s bourbon heritage. This could generate 150–250 jobs in hospitality, from tour guides to tasting room staff, as whiskey tourism gains traction.
Adding these up, the Missouri Bourbon designation could realistically contribute to 1,150–1,450 new jobs across these sectors in the coming years, on top of the existing 29,340. That’s a modest but meaningful boost to a state already punching above its weight in the spirits industry.
A Win for Missouri—and a Model for AMBRU
The Missouri Bourbon story isn’t just about whiskey; it’s about economic opportunity and regional pride. By tying the spirit’s production to local resources—corn, oak, and labor—the state has created a blueprint for how geographic indicators (GIs) can drive growth. This aligns perfectly with the AMBRU Campaign’s mission to protect and promote American brandy and rum as distinct, job-creating products, much like bourbon has done for Kentucky and now Missouri.
AMBRU argues that American brandy and rum, with their deep historical roots in colonial economies, deserve similar recognition. Missouri’s success shows how defining a spirit geographically can secure quality, boost local industries, and create thousands of jobs—29,340 existing, plus potentially 1,450 more from this single initiative. If Georgia, for example, followed suit with American rum or brandy, as AMBRU advocates, it could replicate this model, leveraging its own agricultural and distilling heritage to stimulate employment and tourism.
Conclusion
Missouri Bourbon’s official recognition in 2019 is more than a win for whiskey lovers—it’s a case study in economic development through spirits. With up to 1,450 potential new jobs tied to cornfields, barrel shops, distilleries, and tasting rooms, it demonstrates the power of linking a product to its place of origin. For the AMBRU Campaign, this is a shining example: just as Missouri has claimed its bourbon, the time is ripe for American brandy and rum to stake their claim, preserving heritage and creating jobs for the future. Cheers to that!
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