Jim Beam, Four Roses, Buffalo Trace and Beam Suntory Partner for Student Safety
Today, students return to a semblance of “normal” campus life at the University of Kentucky as classes resume.
Along with what the university is calling the “daily 4.0”—wearing masks, washing hands, social distancing and daily screenings—students, faculty and visitors will have access to hand sanitizer courtesy of the James B. Beam Institute for Kentucky Spirits.
In 2019, UK and Jim Beam came together to form the specialized institute. The bourbon producer reportedly donated $5 million for the institute’s creation. Missions include bourbon industry research; ensuring Kentucky remains competitive in the spirits industry; growing Kentucky’s workforce and economy; environmental stewardship; and responsible consumption.
A collaboration between UK, Jim Beam, Four Roses, Buffalo Trace, Beam Suntory and Alltech adds another mission to the Institute: providing everyone on campus with hand sanitizer.
The James B. Beam Institute produced around 300 gallons of sanitizer earlier this year. Since then, Four Roses has donated 2,000 gallons of distillate so more sanitizer could be made for the UK campus. Buffalo Trace, Beam Suntory and Alltech have also made donations to the institute.
Further collaboration by UK’s colleges of Agriculture, Arts and Sciences, Engineering, Food and Environment, and Pharmacy helped bolster the university’s commitment to student, faculty, employee, and community health and safety.
According to a message from Four Roses, the collaborative efforts and donations should result in the Beam Institute producing 10,000 gallons of sanitizer by the end of this year. That number should double to 20,000 through spring of next year.
UK’s message for their Covid-19 response is, “Protect. Respect. Do Your Part.” The university certainly appears to be doing their part to protect and show respect for everyone on their campus and the community at large.
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David Klemt View All
I’ve been studying and writing about the hospitality industry since 2006. Like so many people, I started my journey in this business by working as a host, server and bartender. I was introduced to nightlife in Chicago, learning the ins and outs of nightclubs and after-hours hot spots.
After moving to Las Vegas nearly 20 years ago, I both co-owned a valet company and helped promote the club it serviced. That led to me taking on the role of editor for a Las Vegas hospitality industry publication.
A few short years later, I continued along my journey of hospitality industry reporting. I went from contributing to a major industry outlet to taking on the role of editor and content curator.
Hospitality Villains 