Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

High-density Phenotype Data of Intermediate Phenotypes Associated with Stalk Lodging Resistance in Maize.

Scientific data·2025
Same author

Genomic prediction of stalk lodging resistance and the associated intermediate phenotypes in maize using whole-genome resequence and multi-environmental data.

The plant genome·2025
Same author

A haplotype-resolved reference genome of Quercus alba sheds light on the evolutionary history of oaks.

The New phytologist·2025
Same author

Detailed three-dimensional analyses of tyloses in oak used for bourbon and wine barrels through X-ray computed tomography.

Scientific reports·2024
Same author

Bacterial Spermosphere Inoculants Alter <i>N. benthamiana</i>-Plant Physiology and Host Bacterial Microbiome.

Plants (Basel, Switzerland)·2024
Same author

Discovery and Characterization of Fluopipamine, a Putative Cellulose Synthase 1 Antagonist within <i>Arabidopsis</i>.

Journal of agricultural and food chemistry·2024

Related Experiment Video

Updated: Aug 10, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

699

Lab-Scale Methodology for New-Make Bourbon Whiskey Production.

Virginia L Verges1, Jarrad W Gollihue2,3, Glenna E Joyce3

  • 1Department of Horticulture, University of Kentucky, Lexington, KY 40503, USA.

Foods (Basel, Switzerland)
|February 11, 2023
PubMed
Summary
This summary is machine-generated.

A new lab-scale method for producing bourbon whiskey was developed, mimicking commercial processes for reproducibility. This consistent method yields a final distillate suitable for sensory analysis and educational purposes in fermentation and distillation studies.

Keywords:
bourboncerealsdistillationfermentationmaizenew-make whiskey

More Related Videos

Author Spotlight: Unraveling the Mysteries of Terrestrial Anaerobic Microorganisms in Uncharted Environments by In Situ Culturing
07:56

Author Spotlight: Unraveling the Mysteries of Terrestrial Anaerobic Microorganisms in Uncharted Environments by In Situ Culturing

Published on: January 12, 2024

989
Operation of a Benchtop Bioreactor
12:54

Operation of a Benchtop Bioreactor

Published on: September 12, 2013

89.8K

Related Experiment Videos

Last Updated: Aug 10, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

699
Author Spotlight: Unraveling the Mysteries of Terrestrial Anaerobic Microorganisms in Uncharted Environments by In Situ Culturing
07:56

Author Spotlight: Unraveling the Mysteries of Terrestrial Anaerobic Microorganisms in Uncharted Environments by In Situ Culturing

Published on: January 12, 2024

989
Operation of a Benchtop Bioreactor
12:54

Operation of a Benchtop Bioreactor

Published on: September 12, 2013

89.8K

Area of Science:

  • Food Science
  • Chemical Engineering
  • Distillation Technology

Background:

  • Bourbon whiskey, a distinct American spirit, has roots in early settler traditions using maize.
  • The Kentucky bourbon industry is experiencing significant growth, marked by innovation in raw materials, sustainability, and process efficiency.
  • There is a need for reproducible lab-scale methods to study and advance bourbon production.

Purpose of the Study:

  • To present a novel, reproducible lab-scale method for new-make bourbon whiskey production.
  • To develop a method that mirrors commercial distillery processes, allowing for extrapolation of results.
  • To provide a consistent protocol for educational use in fermentation and distillation studies.

Main Methods:

  • A multi-step process involving cooking to create a mash, followed by a 96-hour fermentation period.
  • A two-stage distillation process: first using a copper pot still for "low wines," then an air still for "hearts."
  • Quantification of various parameters to ensure consistency and reproducibility between batches.

Main Results:

  • The lab-scale method consistently produced a final distillate of 500-700 mL per batch.
  • Quantified parameters demonstrated consistency across different samples, validating the method's reproducibility.
  • The developed method successfully mimicked key aspects of commercial bourbon production on a laboratory scale.

Conclusions:

  • The presented lab-scale method is reproducible and suitable for producing new-make bourbon whiskey.
  • This method can be adopted by commercial distilleries and utilized for training students in fermentation and distillation.
  • The study establishes a reliable foundation for further research and development in bourbon production.