Kentucky State University and Brough Brothers Distillery have launched a notable partnership resulting in the creation of the "1886 Select" Bourbon Whiskey Collection, unveiled at a press conference on July 14, 2025. This collaboration merges the institution’s academic prowess with Brough Brothers’ craft distilling, focusing on innovative research to enhance bourbon flavor profiles through unique wood stave finishing techniques.

Dr. Koffi Akakpo, the university’s president, emphasized the partnership as a blend of academic excellence and Kentucky’s bourbon heritage, noting its role in translating their research into tangible products. The 1886 Select collection consists of five varieties of bourbon, each receiving finishing touches from different wood staves including white oak, maple, walnut, and hickory, alongside a control variety. This research was led by Dr. Kirk Pomper, who investigated how these different toasted woods could influence the aging process and flavor characteristics of bourbon.

Master Distiller Bryson Yarbrough was instrumental in overseeing the project, from selecting the barrels to crafting the staves and monitoring the aging process. Dr. Marcus Bernard, dean of the College of Agriculture, Health, and Natural Resources, highlighted how this collaboration provides students with hands-on experience that is invaluable for their education and career preparation in the bourbon industry.

Victor Yarbrough, CEO of Brough Brothers Distillery, pointed out the synergy in combining traditional distilling practices with contemporary research, creating opportunities for flavor advancements while immersing students in the bourbon sector. The initiative is part of a broader strategy at Kentucky State University to cultivate workforce-ready graduates in fermentation and distillation sciences.

The university’s program has attracted over 80 students, many of whom have gained practical experience through internships in local breweries and distilleries. The 1886 Select project additionally opened avenues for students to engage in sensory evaluations, chemical analyses, and data collection.

Moreover, the collaboration extends the university’s mission to assist both traditional and non-traditional students by offering workshops in home brewing and distillation, thereby promoting accessible education in fermentation sciences.

The environmental conditions affecting the bourbon barrels were monitored throughout the research, yielding valuable insights into how different wood types impact bourbon aging. Proceeds from the bourbon collection will be allocated to furthering research in fermentation and distillation sciences at Kentucky State University.

Overall, this partnership showcases the potential for academic institutions and industry to collaboratively drive education and innovation, enriching Kentucky’s bourbon landscape while benefiting students directly.

For inquiries about the fermentation and distillation sciences program at Kentucky State University, contact Dr. Michael Strysick, Associate Dean of Strategic Communications, at [email protected] or 502-597-6818.

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