The program provided a rare opportunity for students to connect scientific learning with lived experience — tasting, observing, and engaging directly with the people and processes behind Japan’s world-renowned fermented and distilled products. Carter Akers, undergraduate researcher at the James B. Beam Institute, said about the trip, “We were fortunate to get such an exclusive inside look into the world of Japanese spirits. Seeing the differences in philosophy behind spirit production gave me new appreciation and understanding of my own culture in Kentucky bourbon.” Harmonie Bettenhausen James B. Beam Institute for Kentucky Spirits, University of Kentucky, Lexington, Kentucky
2025 Summer Education Abroad Program: Interdisciplinary Experience in Scotland’s Signature Industry
In June, 15 University of Kentucky (UK) students participated in the “Interdisciplinary Experience in Scotland’s Signature Industry” program. The three-week program taught students about Scotch whisky, its brand and production standards, and the students visited several distilleries and supplier sites. Because of the interdisciplinary nature of the University of Kentucky’s Distillation, Wine and Brewing Studies certificate, students were assigned into teams to develop real-world solutions with local partners in Scotland. The team at The James Hutton Institute is working to develop a marketing strategy for the institute to engage the community and industry interested in barley research and their work to develop more climate resistant, flavorful, high-quality barley. The team sponsor at the institute’s International Barley Hub is Dan Langford, and students participating
in this are:
> Josie York, Political Science
> Alexandra Smith, Finance, DWBS Certificate
> Ruby Gonzales, Nursing
> Mia Gonzales, Marketing, Honors > Lauren Rawlins, Marketing, DWBS Certificate > Abigail Krooner,
Chemical Engineering, DWBS Certificate
The team at Heriot-Watt University is working on “Mapping the Future of Sustainable Scotch Whisky through Systems Thinking,” a proposal advised by Dr. Nathan Skillen and Dr. Dawn Maskell at the university’s International Centre for Brewing and Distilling. Students are tasked with taking a holistic view of any transition to net zero to gain a more cohesive understanding of where strengths, weaknesses, opportunities, and threats exist. This project will address that point by taking a “systems thinking” approach to map what the future of sustainable Scotch whisky could look like. Students participating in this work are: > Lyndsay Hall,
Biosystems Engineering, DWBS Certificate
> Logan Dick,
Biosystems Engineering, DWBS Certificate
> Brynn Keil,
Biosystems Engineering, DWBS Certificate
> Graciann Beard, Management
Team SWA at the Scotch Whisky Association is taking a look at shifting attitudes toward alcohol among those who are just now reaching drinking age. While this is typically associated with the shift in consumer behavior, this is also becoming apparent in recruiting talent. The team is advised by Kirsty Summers at the Scotch Whisky Association and consists of: > Jett Stewart, Marketing, DWBS Certificate > Polly Jett, Human Nutrition/Pre-Med
JOURNAL OF DISTILLING SCIENCE Publishing relevant papers for distillers has slowed. As the industry experiences a slight decline, there is a growing need for solid information and a quality control mindset to
18
help distillers become the best spirits producers possible. That was the basis for creating the Journal of Distilling Science ( JDS), dedicated to a single field. While it took off
Team SWRI at The Scotch Whisky Research Institute tasked students with a life cycle analysis of bourbon casks. The team will research the “conversion rate” of ex-bourbon casks into Scotch casks and help SWRI consider better disposal routes for casks that do not meet the Scotch standards before they are shipped. The team’s members are: > Duncan Gregory,
Chemical Engineering, DWBS Certificate
> Jacob Morgan, DWBS Certificate > Joe Stachnik,
Biomedical Engineering, DWBS Certificate
Besides visiting and working with our partners, as well as touring distilleries such as Glenkinchie, Port of Leith, and Holyrood Distillery, the group also got a behind-thescenes look at Baird’s Malt and learned about hospitality at Johnnie Walker Princes Street and Scotch Whisky Experience. The group also met with Young Spirits, an innovator in blending and contract bottling, and participated in cultural activities. The program, led by Beam Institute and Honors College staff members, also supported students’ professional development and teamwork skills through classes taught before and during the program. Our Distillation, Wine, and Brewing Studies Certificate students were generously supported by the Kentucky Distillers’ Association’s Lifting Spirits Foundation, and the James B. Beam Institute for Kentucky Spirits and the Lewis Honors College at the University supported the programs with staff and resources. Ilka Balk James B. Beam Institute for Kentucky Spirits, University of Kentucky, Lexington, Kentucky
slowly during the COVID-19 pandemic, it has remained a steady work in progress and, like other journals, has experienced its own ups and downs. At the time, it was to be associated with the newly emerging Society of Distilling Scientists and Technologists. Now
W W W . ARTISANSPIRITMAG . C O M