Most whiskey fans are familiar with the minutiae that define various categories—the distillation and entry proof of bourbon, the mashbill percentages that differentiate wheat whiskey from rye, the fact that the TTB cites “new charred oak containers” and doesn’t actually say “barrels.” But there’s one category that is still pretty niche: Kansas City Whiskey.

Prior to Prohibition, the city was famous for its distinct style of blended whiskey—a product of rectification, in whicih blenders added a touch of sherry to round out and soften the spirit. J. Rieger & Co., originally founded in 1887 in KC's West Bottoms neighborhood, was one of the distilleries who used this method. It would ultimately close with the onset of Prohibition in 1919, but was revived in 2014 by cofounder Andy Rieger (the great-great-great-grandson of original founder Jacob Rieger), sommelier and bartender Ryan Maybee, and distilling legend Dave Pickerell. The trio made resurrecting this forgotten local style of whiskey their top priority.

Because federal regulations lacked a framework for a sherry-finished American whiskey blend, when the team prepared to launch in 2014, they submitted a formula application to the Alcohol and Tobacco Tax and Trade Bureau (TTB). Working through federal formula and label approval processes, they secured authorization to use "Kansas City Style Whiskey" as an approved speciality label designation, becoming the first distillery since pre-Prohibition to bottle under the historic banner.

Under their TTB-approved formula, the style requires a blend of straight bourbon, straight rye, and light corn whiskey, finished with up to 2.5% aged Oloroso sherry (J. Rieger uses 15-year-old Oloroso from Spain’s Williams & Humbert bodega). While J. Rieger initially relied on sourced whiskeys to resurrect the brand, master distiller Nathan Perry has steadily shifted production in-house. Today, the rye and light corn whiskies are distilled on-site, with plans to fully phase out the remaining sourced bourbon in the blend soon.

While a few other local craft distilleries have since embraced the category, J. Rieger remains the pioneer and contemporary benchmark for the standard.Recreating the historic profile required a two-year R&D process. "When Pick [Dave Pickerell] and I started... trying to figure out what we were going to make in resurrecting the label,” said Maybee, “it was really important to me to try and make something that was as close to the original as possible.” A base of light corn whiskey and bourbon provided the foundation. "I take a very cocktail-minded approach,” he said. “If I'm working on a recipe, I always start with a base spirit, and I analyze the flavors and the characters of that, and then try to play off those and amplify certain aspects of it."

While the flagship Kansas City Whiskey is "light, soft, sweet, and easy," according to Maybee, J. Rieger also produces an elevated Solera Reserve expression called Monogram. Unlike the standard bottle, Monogram is aged in rare 100-year-old Oloroso sherry casks (botas) imported from Jerez using a fractional solera blending system. Released in small allocations of around 2,000 hand-numbered bottles per year, it offers a starkly different sensory profile. "This is big and bold and really aggressive," Maybee explained, noting how the centuries-old casks impart intense notes of brine, salt, smoke, and dried fruit. "This is the Laphroaig to our Kansas City whiskey."

However, the approachable, mixable character of the flagship Kansas City Whiskey is the ideal foundation for the Horsefeather, Kansas City’s iconic regional cocktail. Originally created in 1991 in nearby Lawrence with rye whiskey, the highball combines whiskey, ginger beer, and Angostura bitters. By making the cocktail their signature serve and putting it on draft across their four onsite distillery bars, J. Rieger & Co. helped reignite local passion for the drink while establishing Kansas City Whiskey as its modern default base.

Noteworthy Stops for KC Whiskey Fans

Whether you are looking to tour historic production facilities or sample high-proof pours in candlelit speakeasies, Kansas City and the surrounding area offer a vibrant mix of craft distilleries and standout cocktail spots.

Distilleries

Holladay Distillery
Located in Weston, Missouri, about a 40-minute drive from Kansas City, Holladay was founded in 1856 on limestone springs mapped by Lewis and Clark, making it the oldest operating distillery west of the Mississippi on its original site. While Holladay does not produce Kansas City-style whiskey, its flagship Ben Holladay Bottled-in-Bond Bourbon is a “Missouri Bourbon.” Under state law, "Missouri Bourbon" is a strict legal designation requiring 100% state-grown corn, aging in local white oak barrels, and complete grain-to-glass production within state lines. Distilled and aged six years on-site, Holladay's six-year expression exemplifies this local standard.

Union Horse Distilling Co.
Operating in Lenexa, Kansas, about a 20-minute drive south of Kansas City, since 2010, this family-owned craft distillery is celebrated for its grain-to-glass, artisanal approach. Distilling in a custom copper pot still, Union Horse crafts small-batch spirits using locally sourced Midwestern grains. Their award-winning portfolio includes the rich Reserve Straight Bourbon, Reigning Cane, and Union Horse Straight Rye Whiskey.

West Bottoms Whiskey Co.
Housed in an 1893 former train tunnel in Kansas City’s historic West Bottoms district, West Bottoms Whiskey Co. operates as both distiller and blender. Utilizing a 211-gallon copper alembic pot still, they produce double-distilled American single malt alongside custom-blended expressions incorporating bourbon and peated malt whiskies. Their vibrant cocktail parlor serves up some of the finest handcrafted Old Fashioneds in the city.

Bars

Swordfish Tom’s
Tucked into a subterranean basement boiler room in the Crossroads Arts District, this intimate, cash-only speakeasy from veteran bartender Jill Cockson focuses on premium spirits and clear-ice craft cocktails. A green lantern outside signals available seating in the dim, cozy space, where the bartenders will also create custom cocktails based on drinker’s preferences.

Varsity Club
Varsity Club pairs 1970s retro aesthetics—pink marble tops, warm teak wood, and cream banquettes—with easygoing neighborhood hospitality. The party-vibe bar serves curated classic cocktails alongside creative house riffs, like their grilled martini with smoked olive brine and grilled olives. 

XO
Located in a repurposed Westside auto garage, XO is Kansas City’s Japanese-inspired hi-fi listening bar. Combining Midwestern modernism with vintage horn speakers and a vinyl-only soundtrack, the candlelit refuge features a precise beverage program with cocktails on tap and natural wines alongside Japanese-inspired small plates crafted by James Beard-nominated chef Johnny Leach.

Jim’s Alley Bar
Hidden down a brick alleyway in the East Crossroads, Jim’s Alley Bar is an unpretentious midcentury retro "hole-in-the-wall" tavern (and said to be a Travis Kelce favorite). Complete with wood-paneled walls, vinyl booths, and nostalgic beer signs, it offers approachable whiskey pours, cold beers, and classic pub snacks, delivering one of the most casual and welcoming nightcap spots in the city.