By Blake Jackson
Kentucky State University and Brough Brothers Distillery have unveiled a collaborative venture resulting in five unique Kentucky Straight Bourbon Whiskey expressions, launched under the “1886 Select” label.
The partnership was formally announced on Monday, July 14, at the Rufus Ballard Atwood Research Facility. University leaders joined Brough Brothers CEO Victor Yarbrough to present findings from a joint research initiative focused on wood stave finishing techniques and their influence on bourbon flavor during 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 line includes five distinct bourbon varieties, each finished using different types of toasted wood staves-white oak, maple, walnut, hickory-and one control variety. Dr. Kirk Pomper, professor of horticulture, led the research to explore how these wood types influence the bourbon’s flavor and aging process.
Brough Brothers Master Distiller Bryson Yarbrough played a central role, carefully selecting barrels, preparing the staves, and supervising the aging process to bring out bold, unique flavor profiles in each whiskey.
"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.”
"Working with Kentucky State University allows us to combine traditional distilling expertise with cutting-edge research,” Victor Yarbrough, CEO of Brough Brothers Distillery said. “This partnership opens new possibilities for flavor development while providing students with direct exposure to the bourbon industry."
More than 80 students have taken part in Kentucky State’s fermentation and distillation sciences certificate program. The 1886 Select project gave them further research opportunities through chemical analysis, sensory evaluation, and data collection.
Sales from the 1886 Select line will fund future research, further strengthening this educational and industry-driven collaboration in Kentucky’s iconic bourbon sector.
Photo Credit: kentucky-state-university
Categories: Kentucky, Business