James B. Beam Institute for Kentucky Spirits Trains the Next Generation of Bourbon Distillers
In partnership with: Kentucky Department of Agriculture
Mention Kentucky and two things often come to mind: racehorses and bourbon. Many claim this is because water in Kentucky contains a high proportion of calcium and magnesium, making it ideal for nourishing strong horses and growing and distilling corn. Yeast thrives on the minerals, which aids in the fermentation process for creating spirits. Aging barrels made of Kentucky’s native white oak trees also contribute to the distinct taste and quality of the renowned spirits.
“Because of white oak barrels, whiskey can acquire a delicious flavor from the wood, an important piece of distilling,” said Seth DeBolt, Ph.D, James B. Beam Institute for Kentucky Spirits Director.
The University of Kentucky is on a mission to continue globally advancing the American spirit industry. What began in 2012 with
a few courses led to the official accreditation in 2015 of the UK Distillation, Wine and Brewing Studies certificate. Then, the program further advanced in 2019 with the official naming of the James B. Beam Institute for Kentucky Spirits.
The on-campus distillery and barrel house were made possible by generous donations from Suntory Global Spirits, the Boswell family, who is heavily involved in the Kentucky bourbon industry, and others hoping to make it a success.
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Bourbon Boom
Fast forward to August 2023, the James B. Beam Institute opened its doors to serve the Kentucky spirit industry’s research, education, and workforce development needs with the world’s largest teaching and research distillery.
The namesake stems from Pennsylvania farmer Johannes “Jacob” Beam, whose parents emigrated from Germany in 1740 and changed their name from Boehm. Back then, Kentucky may not have been the land of bourbon it is today, but government incentives enticed Beam to move to the Commonwealth, where he used his father’s whiskey recipe to distill corn into a new, sweeter spirit aged in oak barrels. From there, bourbon, as we know it today, was born.
As a dynamic global industry with an epicenter in Central Kentucky, the institute is adding to the expanding bourbon industry, which currently has a $9 billion state economic impact. Bourbon also generates more than 23,000 jobs and brings in 2.5 million visitors annually, according to the 2024 Kentucky Distillers’ Association Economic Impact Report.
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Barrels of Knowledge
Named the first head distiller in 2024, Glenna Joyce oversees all aspects of spirit production at the institute, a leading role she is proud to take on.
“I want to do my best to be a great leader and role model for the students coming through the facility,” Joyce said.
Joyce explained the institute’s production size is smaller than that of most industries because its focus is on research and education.
“Our end goal isn’t increasing production, but teaching and conducting interesting research projects,” Joyce said.
Some projects include experimenting with different varieties of rye and wheat, seeing if other varieties of corn work well for distilling whiskey, and trying different yeast variables.
On March 13, 2024, the institute celebrated the first barrel of Kentucky bourbon to come off the still at the James B. Beam Institute for Kentucky Spirits Industry Conference. Made from 75 percent corn, 12.5 percent rye, and 12.5 percent malt, the team filled the barrel with a new-make spirit stored on-site at the ISC Boswell Family Barrel Warehouse.
Looking ahead, the institute continues to fill more bourbon barrels as the spirits industry expands in Kentucky while also training students to become future distillers continuing the craft.
“It’s an exciting time for bourbon and whiskey, and it’s wonderful that people have fallen in love with the native spirit and take ownership and pride in the flavors that so many talented distilleries are making,” DeBolt said.
Supporting the next generation of distillers brings a sense of pride as the industry continues to flourish.
“I love seeing the students grow and develop as they nurture their distilling abilities,” Joyce said. “It’s an honor to watch and be able to foster and support their growth.”