By Blake Jackson
The University of Kentucky is partnering with the state government to make bourbon production more environmentally friendly.
Funded by the Kentucky Energy and Environment Cabinet (EEC), the project titled "Kentucky Distilled Spirits Industrial Decarbonization and Sustainability" explores the use of hydrogen as a fuel source.
“As more and more distilleries pop up in Kentucky, there is a higher demand for our rich natural resources,” said Seth DeBolt, JBBI director and principal investigator on the project. “This project is a brainchild of the EEC, and the James B. Beam Institute for Kentucky Spirits is a perfect location to demonstrate a decarbonized feedstock like hydrogen and see how co-firing influences all aspects of the process.”
The project will monitor changes in the distilling process and the final product. The team will track any variations in production efficiency, spirit flavor during early stages, and ultimately, the taste of the matured bourbon after aging for at least four years. Kentucky is known for its innovative spirit, and this project is a national first in the bourbon industry.
Kenya Stump, Executive Director of the Kentucky Energy and Environment Cabinet's Office of Energy Policy, highlighted the project's alignment with the EEC's mission of promoting industrial sustainability.
"Kentucky's energy strategy prioritizes a diverse fuel portfolio while supporting economic development," said Stump. "Hydrogen is a promising fuel source with the potential to lower emissions, attract new investments, and help our distilleries achieve their sustainability goals."
Phase two of the project focuses on agrivoltaics, a practice that combines solar energy generation with traditional agriculture.
The JBBI team will pilot a system with solar panels generating one megawatt of power while simultaneously growing grains like wheat, rye, and corn on the same land.
DeBolt acknowledges the complexity of decarbonizing the bourbon industry, requiring advancements throughout the production process.
“Developing new technologies to help Kentucky’s bourbon industry become more energy efficient is quite a challenge,” said Rodney Andrews, Director of the UK Center for Applied Energy Research. “What makes UK such a unique place is that we have dynamic expertise on one campus, which affords us the opportunity to build collaborative, multidisciplinary teams to solve those challenges.”
The James B. Beam Institute for Kentucky Spirits is part of the University of Kentucky's Martin-Gatton College of Agriculture, Food and Environment, established through a partnership with Suntory Global Spirits.
Photo Credit: university-of-kentucky
Categories: Kentucky, Education, Energy