The inaugural James B. Beam Institute Industry Conference welcomed farmers, representatives and staff from local and regional distilleries, secondary industries and tourism for a day of continuing education. The program included presentations from a range of industry professionals and academic researchers, industry vendors, educational exhibits and research posters.

Seth DeBolt presents research on American white oak and the inaugural James B. Beam Institute Industry Conference.

The event, held at the Gatton Student Center, University of Kentucky, attracted more than 400 attendees representing 19 different states.

Photo credit: The Bourbon Tutor, "An Inside Look at the Inaugural James B. Beam Institute Bourbon Industry Conference at the University of Kentucky."

The research activities at the James B. Beam Institute for Kentucky Spirits are designed to address tangible needs of Kentucky’s spirits industry.

The unique milieu of the Institute fosters multidisciplinary collaboration with the capacity to address current and future challenges facing the spirits industry. Experts from disparate fields such as engineering, chemistry, business, law, horticulture, forestry, food science, and entomology are drawn together with the common goal of maintaining the welfare, prosperity and sustainability of Kentucky’s spirits industry for generations to come.

The Beam Institute constitutes a single point of contact for industry professionals to access information, and institute researchers are available to the industry for research and development, third party testing and long-term experimental systems.

Analysis of Corrosion During Maturation.

The characteristic oak barrels used to age bourbon are held together with steel hoops. In specific instances, these hoops can break from excessive corrosion, and the entire barrel of aged spirit is lost. Each barrel spilled costs several thousand dollars and the cumulative losses can mount quickly. Researchers are working with the Kentucky spirits industry to apply modern science and engineering tools to better understand and prevent these product losses.

The Distillery Microbiome

Each beverage alcohol production facility has its own unique community of microorganisms, known as its “microbiome”. The differences in these microbiomes lead to significant differences in the characteristic flavors produced at each facility. Researchers are currently investigating the identity of these microorganisms and assessing their diversity at different stages of the production process.

Post-Maturation Liquid Recovery

During long periods of maturation in oak barrels, a substantial volume of bourbon is lost to the Angel’s share. Interestingly, the volume of bourbon lost varies considerably across each warehouse, each distillery, and the industry at large. A team of statisticians are using the latest data analysis tools to discover new relationships between liquid recovery and maturation conditions in the Kentucky spirits industry.

Filtration Methods

Every step in the bourbon production process has a significant impact on the flavor profile of the final product. The final filtration of bourbon preserves the clarity of the product, but also drives subtle changes in the product’s sensory experience. Industry experts are working with academic researchers to establish scientifically validated links between filtration processes and the product clarity, flavor, and feel.

White Oak Genome

One of the defining characteristics of bourbon is the aging process that occurs inside a new charred barrel made from white oak. The University of Kentucky College of Agriculture, Food and Environment is partnering with Maker’s Mark Distillery Inc. in Loretto, Kentucky, and Independent Stave Company to launch a new research initiative that will decode the genetics of this magnificent tree. The results of this research will enable the industry to better protect and manage the white oak, which in turn will help preservation efforts across the entire eastern forest. The research team also includes individuals from the University of Tennessee, Pennsylvania State University and the U.S. Forest Service. Read more.

Effective extension and outreach activities are key to promoting our values of integrity, accountability, teamwork, and responsibility toward our society and the environment.

Wood Diagnostics

The Wood Team provides Kentucky’s spirits industry with assessment and solutions for wood issues associated with cooperage and rick houses. The team, composed of University of Kentucky wood specialists and entomologists, addresses problems ranging from stave and barrel production to wood management, in new and existing rickhouses.

Water Resources

The Institute takes a holistic approach to water management by creating models that link all practices and examining ways in which they can be improved. Upstream agricultural practices that affect water quality are being identified, the reuse of distillery condensate and the capture of rickhouse water is under investigation, and state-level initiatives to address watershed issues are being established.

The White Oak Initiative

According to the Kentucky Distillers’ Association, there are 1.5 bourbon barrels for every person living in the state – a total of 6,657,063 barrels. These remarkable figures indicate the extent of the demand for white oak timber. Institute researchers are leading efforts to improve our understanding of white oak genetics and best management practices.

Formed in 2019, the partnership between the University of Kentucky and Jim Beam® was created with the goal of facilitating the growth of Kentucky’s spirits industry. With the goal of supporting the development of Kentucky’s workforce, promoting Kentucky as the production and innovation capital of the bourbon industry, and building effective alcohol awareness initiatives, this partnership will promote the welfare, prosperity and sustainability of Kentucky’s spirits industry for generations to come.

"The history of the Bourbon industry is a rich one that mirrors the history of America" - Michael R. Veach, Kentucky Bourbon Whiskey: An American Heritage

The Origins of Bourbon Whiskey

During the westward expansion, whiskey was favored over rum and gin since the ingredients could be produced locally.  It even became a substitute currency in the frontier west due to a shortage of coinage in the late 18th century. Bourbon whiskey, however, was not produced on a large scale for another hundred years.

It is thought that the profitable markets of New Orleans were the driving force behind the move to large-scale Bourbon whiskey production. Un-aged whiskey could not compete with imported brandy and cognac so Kentucky distilleries adopted the practice of charred oak barrel aging to add sweetness, flavor and color to their whiskey. Indeed, the name “Bourbon” may have been a marketing tool designed to appeal to the largely French population in New Orleans.

Once established, word of Kentucky bourbon whiskey spread fast and the state was soon recognized nationally as a producer of quality whiskey. Factors such as the region's climate, which provides optimal conditions for flavor acquisition during aging; and the state's river systems, which enabled efficient transport of the product; almost certainly contributed to the widespread popularity of Kentucky Bourbon, which continues to this day.

The Father of Modern Bourbon

Dr James Crow, a Scotsman educated in medicine and chemistry, immigrated to Kentucky in the 1820s and began working at Old Oscar Pepper Distillery in Woodford County. His scientific background led him to take pioneering approach to whiskey production, using thermometers, hydrometers and litmus paper to record the changes in temperature, alcohol levels and pH during each step of the process. These observations enabled distillers to understand what caused whiskey to taste good or bad and resulted in the production of a better and more consistent product.

Dr Crow also recognized that using good quality water in the production of whiskey was key to achieving a beverage with the desired aromas and flavors. He insisted that the pigs and cattle that were often reared alongside distilleries (to make use of the spent grain) should be moved a good distance away to avoid contaminating the water source. This meticulous scientific approach led to the production of high quality Bourbon Whiskey - known as "Crow" or "Old Crow" - that gained national acclaim and is said to have been the favorite tipple of Kentucky Senator, Henry Clay.

Bourbon Whiskey Today

The production of bourbon whiskey is an important driver of Kentucky’s economy, and there is tremendous potential for expansion. Boutique craft distilleries are flourishing, the premiumization of bourbon brands has enhanced innovation and the Bourbon Trail continues to attract tourists by the thousands. According to the Kentucky Distillers’ Association, billions of dollars are currently being invested in capital projects, such as new distilleries, aging warehouses, bottling facilities and tourism centers. These investments will lead to the creation of thousands of new jobs across the state.