♪ >> The James Institute for Kentucky Spirits welcomed its first class of interns at the beginning of May.

Since then, they've been making their own bourbon and doing research projects on different aspects of the industry.

>> We always sought out to give students firsthand experience of what it's like to be in the industry as soon as we're able to get our DSP license to say, yes, we can legally make this facility.

We wanted to be able to invite students and and say, hey, this is what it's like to be in the industry.

Iran, the production facility in the distillery.

>> I'm also a supervising all the interns for the internship program, educating them and how to work in the production facility space.

We started all the interns extensive safety training after that first week of safety responsible.

We went to strain production.

So the students got firsthand experience of.

All right.

Let's dive right in.

This is how you make for a set of this program because >> my family has a history in the river My parents work with the Kda.

The Kentucky Distillers Association and pretty much since I was a child of and brought to many distilleries throughout UK and the Commonwealth itself and I mean not fell in love with it personally.

My great, great grandfather's gem and then Booker now is my great uncle.

>> I was I was very interested for my family's standpoint.

>> The students >> Making Bourbon Day in and day out from loading up grains to plow checking for many patients to running the stills they're doing every aspect of the process and contributing to these individual different research patches and such.

And then they're also working on their individual research projects as well.

>> I'm currently working on the Heritage Rain project for a Virginia state.

And so they were we're just getting started.

Actually got grains late July.

They are sending us their descendants like I want to say, a different varieties of heritage.

Grains.

2 pretty much produce a small batch of not a silly whiskey.

Both small batch of just a run through of a single distillation.

>> I researched a microorganism called judgment.

It's the same thing that you smell.

It rains or when there's fresh, wet soil, smells kind of damp like a wet So what we find is that gets in the grains and water that's being used to whiskeys and bourbons and causes an awful ever off taste.

>> I was kind of very anxious going but we've had many people come and talk to us and they sent us or e-mail their private contact information just for if you have any questions.

E-mail me call me.

And that's that's wonderful people and information.

Our the biggest use of like what you need in the industry.

I hope that we can KET building connections with other distilleries and breweries and pumping out kids that are really, really trained in really well knowledge in the world about our production.