MO is a 2-row variety, but I don't think it's grown in the States, at least not in any significant quantity. IIRC domestic 2-row is all Harrington and Klages. Most (maybe even all?) commercial MO malts are also floor malted as opposed to using drums. I don't know if the majority of the flavor difference comes from the different raw product, or the different malting technique, though. It could be a "whole is greater than the sum of its parts" thing, for all I know.