Our startup idea is called Bourbon Shrooms. The concept is to transform
stillage, the main byproduct of the distilling industry, into gourmet edible
mushrooms.
Stillage is a mixture of grain and malt leftover after distillation processes
to, for example, separate ethanol from fermented mash to produce spirits
(e.g., bourbon) and is present in various forms around the world, especially
those with large distillation operations of biological materials (e.g.,
Kentucky, Scotland, Ireland, Brazil, Japan, China). The most common method
for handling stillage is to feed it to animals (e.g., cattle, poultry) but
expanding markets for distilled spirits alongside contracting markets for
livestock create pressure to find other uses for this material to avoid
environmental problems.
We have figured out how to cultivate gourmet mushrooms (e.g., oyster, lions
mane, and shitake) with stillage and have achieved high yields. We have also
found that the name Bourbon Shrooms has been successful in capturing consumer
interests. Research from UK Extension has shown that Kentucky consumers are
increasingly interested in locally produced foods and Kentucky's strong
cultural connection to the bourbon/distilling industry make a product branded
in this way quite appealing to a growing consumer base. We envision main
markets to be direct sale of fresh "Bourbon Shroom" mushrooms to restaurants,
farmers markets, coops and grocery stores, distillery gift shops, etc. as
well as marketed in different forms (e.g., as "grow at home" Bourbon Shrooms
mushroom kits) that could be branded by individual distilleries and sold in
their gift shops. Bourbon Shroom grow kits and fresh mushrooms could actually
generate revenue from something that is currently a large annual expense for
Kentucky distilleries. In addition to consumer demand for "local" food, chefs
may find interest in Bourbon Shrooms as a means to celebrate Kentucky culture
and pair with bourbon themes common in Kentucky restaurants and bars.
Email: tjbarzee@uky.edu
Project Owner
Tyler Barzee