Discover the Exciting Partnership Between Kentucky State University and Brough Brothers Distillery: Introducing the Exclusive 1886 Select Bourbon Whiskey Collection

Frankfort, Ky. — Kentucky State University has joined forces with Brough Brothers Distillery to unveil five unique varieties of Kentucky Straight Bourbon Whiskey under the “1886 Select” label. This exciting partnership was announced during a press conference at the university’s research facility.

Dr. Koffi Akakpo, the university president, highlighted this collaboration as a great blend of academic insight, entrepreneurial spirit, and Kentucky’s proud bourbon tradition. “Working with Brough Brothers lets us turn our research into innovative products,” he said.

The “1886 Select” collection features five bourbons, each finished with different wood staves, like white oak, maple, walnut, and hickory. They also include a control variety. This project, led by Dr. Kirk Pomper, a horticulture professor, researched how various toasted wood staves affect the aging process and flavor of bourbon.

Brough Brothers’ Master Distiller, Bryson Yarbrough, oversaw the entire project. He personally chose the barrels and crafted the staves, ensuring each whiskey aged to perfection and developed a unique character. “Our collaboration brings together traditional skills and modern research to create new flavors,” Yarbrough stated.

Dr. Marcus Bernard, the dean of the College of Agriculture, emphasized that this partnership gives students practical learning experiences in a significant industry for Kentucky. Over 80 students have participated in the university’s fermentation and distillation sciences program. Many have completed practicums at local breweries and distilleries, gaining valuable real-world experience.

This project also aims to prepare graduates for the growing job market in the bourbon industry, especially as the demand for skilled workers rises. According to recent statistics, the bourbon industry contributes over $8.6 billion annually to Kentucky’s economy, making it a vital part of the state’s growth.

The research not only explores flavor development but also monitors how environmental conditions affect bourbon aging. Using statistical analysis, the team aims to understand the influence of different wood types, providing essential insights for the whiskey industry.

Proceeds from the sale of the 1886 Select bourbon collection will fund ongoing research at the university, ensuring the effort goes beyond just this initial project. Additionally, Kentucky State also runs workshops on home brewing and distillation, making fermentation science education accessible to the wider community.

Overall, this partnership between Kentucky State University and Brough Brothers Distillery illustrates the power of collaboration between academia and industry. It creates educational advancements while paving the way for innovative practices in Kentucky’s bourbon sector.

Funding for the project was made possible by a grant from the National Institute of Food and Agriculture (NIFA), highlighting its national significance in advancing agricultural research.

For further details on the fermentation and distillation sciences program, contact Dr. Michael Strysick, Associate Dean of Strategic Communications, at [email protected] or call 502-597-6818.

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