In addition to the projects detailed below, we have numerous collaborations with industry partners across the state, such as: Jim Beam, Bardstown Bourbon Company, Wild Turkey Distillery, Four Roses Distillery, Vendome Copper & Brassworks Inc., Castle and Key Distillery, Buffalo Trace Distillery, Wilderness Trail Distillery, James E. Pepper Distillery, Heaven Hill Distillery.

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.


Join us!

If you are interested in collaborating with the Beam Institute on a research project, please contact Brad Berron (brad.berron@uky.edu).