The University of Kentucky James B. Beam Institute for Kentucky Spirits (JBBI), housed in the Martin-Gatton College of Agriculture, Food and Environment, has completed a critical phase to demonstrate hydrogen as a domestic energy source for use in the distilled spirits industry.  

The project, titled “Kentucky Distilled Spirits Industrial Decarbonization and Sustainability,” was announced in November 2024. It was funded by the Kentucky Energy and Environment Cabinet (EEC) and led by Seth DeBolt, JBBI director. The team evaluated the entire distillation process.  

DeBolt collaborated with experts at the UK Center for Applied Energy Research (CAER) who have long been at the cutting edge of energy research in the state of Kentucky. 

“We are pleased with the early results from this research collaboration,” said Rodney Andrews, CAER director. “Co-firing natural gas and hydrogen in bourbon production is a novel concept, and we are thrilled to see some promising data coming from the project. We look forward to seeing what happens next.” 

At the end of this first phase, the JBBI team confirmed co-firing natural gas (typically used for spirit production) with hydrogen can produce results.  

A blend of hydrogen and natural gas is used to feed the boiler, which produces steam for the distillation process. DeBolt, along with JBBI Head Distiller Glenna Joyce-Welsko, monitored the production over a three-month period.  

The team was able to transfer the product into 20 barrels — 10 with the hydrogen-natural gas blend, 10 with just natural gas production — that now sit in the Independent Stave Company Boswell Family Barrel Warehouse, where they will age for the next four years. 

“Hydrogen as a form of energy in the U.S. could be great for distilleries and the applied food industry,” said DeBolt. “Kenya Stump, executive director at the EEC Office of Energy Policy, thought to connect the two in a large-scale demonstration. Our distillery at the institute provides the unique capability to conduct this test while tracking key information on production quality and safety.” 

The project also demonstrated the many safety and compliance checks needed to use the emerging domestic energy resource.  

The next test of whether hydrogen can be used by the distilling industry will come when the spirit is tasted after aging. If the hydrogen base does not affect the flavor of the spirit, as JBBI predicts, this initiative could largely contribute to the demonstration of hydrogen as a domestic energy resource. Preliminary data shows that the distillate is high quality. 

“Today’s news is another great step for Team Kentucky’s ‘all-of-the-above’ energy strategy, which aims to unleash our economy while meeting the energy needs of tomorrow,” said EEC Secretary Rebecca Goodman. “We’re excited to partner with UK’s Center for Applied Energy Research and the Beam Institute to boost the use of hydrogen energy and support Kentucky’s signature industry in achieving its energy goals. The successful blending of hydrogen in the distilling process is a great example of innovation and teamwork in action.” 

To learn more about JBBI at Martin-Gatton CAFE, visit https://beaminstitute.mgcafe.uky.edu. 

This project was made possible through funding provided by the U.S. Department of Energy's State Energy Program. 

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Writer: Grace Sowards, Grace.Sowards@uky.edu  

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