Section 1

Scope of Contract

Kentucky State University wishes to partner with a bourbon distillation and aging facility to conduct studies on the introduction of 4 different species of toasted wood staves during the aging process to influence various characteristics of the bourbon.

Kentucky State University issues this solicitation to establish a contract to provide the following service and product: five full-sized barrels of aged bourbon with additional staves added described in Section 2 (Bid Specifications). The influences of white oak, maple, walnut, and hickory staves on bourbon aging characteristics will provide an understanding of wood influence in bourbon flavor and the aging decision-making processes within the whiskey industry. At the end of the study, the bourbon treatment barrels will be bottled and either subjected to sensory evaluation or sold, with proceeds going back to the KSU fermentation program to support continued research in this area.

Section 2

Bid Specifications

Kentucky State University is seeking to: purchase five full-sized (53 gallon) white oak barrels of aged bourbon with additional staves to be added after sampling.

To study the impact of four different types of toasted wood staves on the aging process and characteristics of bourbon in developing new flavor profiles, the bourbon will be examined by storing treatment barrels in the successful bidder's facilities for a period of 3 months, adding additional staves with the following specifications:

• Five identical 53 gallon barrels of bourbon, aged for a minimum of 2 years prior to stave placement, will be subjected to treatments of the addition of
• control (no additional staves),
• 10 toasted white oak staves.
• 10 toasted maple staves.
• 10 toasted walnut staves, and
• 10 hickory staves

for 3 months prior to bottling.

• 750 mL samples from be collected by KSU before the staves are added to barrels and at 1.5 months and then 3 months after staves were added, for sample sensory evaluation and chemical analysis.
• Temperature and humidity sensors will be placed near barrels and recorded by devices provided by KSU for the 3 month period.
• At the end of the 3 month study, the bourbon treatment barrels will be brought to proof and bottled, with 1/2 of the bottles to be used in taste test studies by participants at KSU. The remaining bottles will be sold by the distiller, with a label designed by KSU, with proceeds going back to support continued research in this area.

Vendors responding to this solicitation must provide documentation of any and all licenses

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