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Kentucky State University and Brough Brothers Distillery today announced a groundbreaking partnership that has produced five unique Kentucky Straight Bourbon Whiskey varieties under the "1886 Select" label. 

The partnership was formally unveiled at a press conference held Monday, July 14 at the Rufus Ballard Atwood Research Facility, where University leadership and Brough Brothers CEO Victor Yarbrough presented the results of recent collaborative research into wood stave finishing techniques to create distinctive flavor profiles in bourbon whiskey aging. 

"This partnership represents the convergence of academic excellence, entrepreneurial spirit, and Kentucky's rich bourbon heritage," said Dr. Koffi Akakpo, president of Kentucky State University. "Working with Brough Brothers allows us to translate our research directly into products that showcase both innovation and tradition." 

The 1886 Select collection features five bourbon whiskey varieties, each finished with different wood staves, including white oak, maple, walnut, and hickory, along with a control variety. The research, led by Dr. Kirk Pomper, professor of horticulture, examined how different toasted wood staves impact the aging process and flavor characteristics of bourbon.

Brough Brothers Master Distiller Bryson Yarbrough oversaw the project with care and precision, selecting the barrels, hand-crafting the staves, and closely monitoring the aging process to ensure each whiskey developed a bold and distinctive character. 

"This collaboration exemplifies the type of hands-on learning and real-world application that makes Kentucky State's fermentation and distillation sciences program unique," said Dr. Marcus Bernard, dean of the College of Agriculture, Health, and Natural Resources and director of the University's Land Grant Program. 
"Our students are gaining invaluable experience while contributing to advancements in Kentucky's signature industry,” he added. 

Victor Yarbrough, CEO of Brough Brothers Distillery, emphasized the significance of the partnership in advancing both education and industry innovation. 

"Working with Kentucky State University allows us to combine traditional distilling expertise with cutting-edge research,” Yarbrough said. “This partnership opens new possibilities for flavor development while providing students with direct exposure to the bourbon industry." 

The research project is part of Kentucky State's broader initiative to develop workforce-ready graduates in fermentation and distillation sciences. Located in the heart of the world's largest bourbon producing region, the University has created an undergraduate certificate program that includes courses in fermentation and distillation sciences, spirits chemistry, food fermentation, and directed studies. 

More than 80 students have participated in the program so far, and many have completed practicums at local breweries and distilleries, gaining hands-on experience in an industry that significantly contributes to Kentucky's economy. The 1886 Select project provided additional research opportunities, allowing students to participate in sensory evaluation, chemical analysis, and data collection. 

The partnership also supports the University's mission to serve both traditional and non-traditional students through workforce development. Kentucky State offers extension workshops in home brewing and distillation for community stakeholders, expanding access to fermentation sciences education beyond the traditional classroom. 
Environmental conditions for the bourbon barrels were monitored throughout the trial, and statistical analysis was applied to understand how different wood types influence bourbon characteristics. This research provides valuable insights for decision-making processes within the whiskey industry and contributes to the broader understanding of wood influence in spirits aging. 

Proceeds from the sale of the 1886 Select bourbon whiskey collection will support continued research in fermentation and distillation sciences at the University, ensuring the partnership's impact extends beyond the initial project. 

The collaboration between Kentucky State University and Brough Brothers Distillery demonstrates how academic institutions and industry partners can work together to advance both education and innovation in Kentucky's bourbon industry, while creating opportunities for students to engage with real-world applications of their studies. 

Funding for the project came from a grant through the National Institute of Food and Agriculture (NIFA) authored by Dr. Pomper (USDA award # 2020-38821-31097). 

For more information about Kentucky State University's fermentation and distillation sciences program, contact Dr. Michael Strysick, Associate Dean of Strategic Communications, at michael.strysick@kysu.edu or 502-597-6818. 
Kentucky State University is an equal opportunity provider.