Artisan Spirit: Fall 2015

Page 34




s craft distillery culture progresses in the US, many

Many distilleries are hiring trained chemists, but the adage

companies find themselves needing to add employees to

“You can miss the distilling forest for the chemistry trees” still

their core team. Suddenly you are going from a company of a few

rings true. John Jeffery, a consultant of Chicago Road Spirits

deeply passionate founding members to one that is adding guns

(formerly of Death’s Door), points out that you literally have to

for hire. Finding and attracting talent from a small community

teach them how to flick switches on pumps as well as understand

with few career development resources can be challenging

your goals. It can be hard to hire a trained chemist and convince

enough. Now add long hours, tight budgets, and hard physical

them to do things a certain way to meet the company’s needs.

work, all in a field where new distilleries are trying to poach your

Their knowledge of chemistry does not always mean they have


knowledge of barrel maintenance, packaging concerns, or

How are we to attract new talent, welcome them into the team,

developed technical tasting ability. You need to be very aware of

and retain their skills once we’ve invested in their development?

what training they will need as their deep chemistry knowledge

Well, thinking critically about what image your brand sends out

may lead you to believe they need less support in practical

into the hiring pool, identifying core values and experience,

distilling matters. Hiring a chemist can lead to a great employee,

making a new employee feel like a part of the tribe, and looking

but do not think they will be ready to go out of the gate.

for diversity may just be the keys to not only building a great team, but also building a lasting one.


If one hires a brewer they will have basic brewing knowledge including use of equipment, safety training (especially forklift and CO2 exposure), and some olfactory development. However, much training will still be required. Brewing for distillation is

Do you want someone with experience? Being that home

different, with distinct considerations for pH, lees management,

distilling is illegal and few schools offer comprehensive training,

and microbial protection. Brewing is also a few days in the life

this is becoming a question that leads to two very different roads.

of a spirit. They will need distillation training, ripening, and

Often, getting someone with quality distilling experience requires

barrel training. The technical skill involved with a proper barrel

poaching—a very expensive, dicey, and political proposition.

program mimics wine, especially fortified wines, far more than

Hiring someone with little experience means investing heavily in

the mash process mimics beer brewing, yet few leave the wine

training for the long haul (think years not months or weeks). It

industry to pursue distilling. Dave Smith of St. George Spirits’

also means inherent blind spots be it in science, safety training,

incredible breadth of skill, including technical tasting, clearly

or basic warehouse operations.

stems from his time in the wine industry.