B ourbon can seem mysterious. Michael Sebastian, a graduate of Kentucky State University's Fermentation and Distillation Certificate program, has a goal of “demystifying the bourbon world.”

Sebastian’s work is focused on the education and hospitality aspects of bourbon. He wants to correct misinformation about bourbon, help people find their favorites to drink, help plan tastings and parties, and anything else he can do to make people more comfortable with bourbon.

He finished the certificate program in spring 2020 as part of its inaugural class. The one-year, four-course program was founded in the fall of 2019.

“Kentucky State University is located in the largest bourbon-producing area in the world, as well as many wineries and craft breweries, which significantly contribute to the commonwealth’s economy,” said Dr. Kirk Pomper, dean of the College of Agriculture, Community, and the Sciences and director of the Land Grant Program.

There are 62 licensed craft/microbreweries and 52 distilleries in Kentucky, with more coming soon.

“Kentucky State has a great opportunity to train students, especially minority students, to find jobs in this rapidly expanding industry,” Dr. Pomper said.

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Sebastian worked in several other industries before bourbon, though as a Frankfort native, bourbon was always prevalent around him. “Each little section of the course provided something for what people were looking for,” Sebastian said. “You get out of it kind of what you’re looking to get out of it.”

“Bourbon was always a passion of mine, especially growing up here in Frankfort, up the street from Buffalo Trace,” Sebastian said.

After graduating from Trinity University in San Antonio, Texas, in 2005, Sebastian worked a variety of jobs in the entertainment industry in both Los Angeles and New York, and in the restaurant industry in New York.

Then he returned to Kentucky to pursue more education in bourbon, first earning his executive bourbon stewardship certification from Moonshine University in Louisville, then completing the certificate at Kentucky State.

Having this fermentation and distillation certificate is “an extra tool in his toolbox,” Sebastian said, because now he has a broader knowledge base about the processes.

The four courses in the program are introduction to fermentation and distillation science; fermentation and spirits chemistry; fermentation of food and food safety; and directed studies in fermentation and distillation science.

Dr. Pomper, who is a horticulturist, teaches in the program, along with Dr. Avinash Topè, who has a background in microbiology, and Dr. Scott Wicker, who is a chemist.

Like other industries, the work of distilleries had to adapt and even shut down for a period throughout the COVID-19 pandemic, which affected Sebastian's work as well. As he continues his career, his goal is to continue educating people about bourbon.

“Bourbon is a very intimidating subject,” Sebastian said. So his aim is “getting people comfortable with the terminology and feeling comfortable in their skins.”

If you’re wanting to learn more about bourbon, Sebastian has one suggestion: Drink.

Pay attention to what you’re drinking and why you do or don’t like it, he said. And don’t let the fear that more knowledgeable people are judging you stop you— just focus on finding what you like. Sebastian’s goal is helping you do just that.

“Michael brought a great industry perspective to the program,” Dr. Pomper said. “He has a wealth of knowledge on the distillation industry that he also shared in class. He enhanced many discussions with his experiences.”

Sebastian said he hopes more people look into completing the Fermentation and Distillation Certificate.

The program is open to Kentucky State undergraduates and to students, like Sebastian, who come to Kentucky State just for this certificate.

The program also allowed each person to focus on his or her interests, Sebastian said. One of his classmates was focused more on food fermentation, for example, while Sebastian was focused on alcohol production. “Each little section of the course provided something for what people were looking for,” Sebastian said. “You get out of it kind of what you’re looking to get out of it.”

“It’s really just for those people that have an open mind about the science of fermentation and distillation,” he said.

For more information about the Fermentation and Distillation Certificate program, contact Dr. Avinash Topè at avinash.tope@kysu.edu.

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