A little bit about your background
I’ve always had a passion for science. I was a pharmacy assistant from the age of 16-21 whilst I studied locally at Aberdare Girls’ School and Cardiff Metropolitan University, where I gained a BSc (hons) in Public Health Nutrition at the School of Food and Health Sciences. My course was quite varied, I studied a lot of biochemistry and physiology, but also completed modules involving food and drink quality and legislation.
How did you come to work for Penderyn?
When I was approaching the end of my studies, I decided to start job hunting. I noticed that Penderyn were looking for a Trainee Distiller. Part of the job description mentioned assessing the quality of whisky and newmake spirit by nosing and tasting. As I had recently studied a sensory analysis and food quality module at university (although I’d never been part of a tasting panel for whisky) I thought my experience may help me with quality assessment at Penderyn so I decided to apply. Being brought up just minutes away from the distillery in Hirwaun, it was an honour to have been successful throughout the interview process and to be a part of a local, privately owned, yet internationally recognised distillery.
What brings you the most job satisfaction?
Being able to represent the distillery at shows is such an honour, especially when you get to hear really positive feedback from consumers about both the brand and products.
What advice would you give to someone wanting to become adistiller?
My advice would be, try and get as much on the job training as possible as it is so much more exciting than theory-based training. Working in a distillery is so unpredictable and on the job training is the best way to gain experience in order to prepare you for the role of a distiller.
A little bit about your background
I’ve always had a passion for science. I was a pharmacy assistant from the age of 16-21 whilst I studied locally at Aberdare Girls’ School and Cardiff Metropolitan University, where I gained a BSc (hons) in Public Health Nutrition at the School of Food and Health Sciences. My course was quite varied, I studied a lot of biochemistry and physiology, but also completed modules involving food and drink quality and legislation.
How did you come to work for Penderyn?
When I was approaching the end of my studies, I decided to start job hunting. I noticed that Penderyn were looking for a Trainee Distiller. Part of the job description mentioned assessing the quality of whisky and newmake spirit by nosing and tasting. As I had recently studied a sensory analysis and food quality module at university (although I’d never been part of a tasting panel for whisky) I thought my experience may help me with quality assessment at Penderyn so I decided to apply. Being brought up just minutes away from the distillery in Hirwaun, it was an honour to have been successful throughout the interview process and to be a part of a local, privately owned, yet internationally recognised distillery.
What brings you the most job satisfaction?
Being able to represent the distillery at shows is such an honour, especially when you get to hear really positive feedback from consumers about both the brand and products.
What advice would you give to someone wanting to become adistiller?
My advice would be, try and get as much on the job training as possible as it is so much more exciting than theory-based training. Working in a distillery is so unpredictable and on the job training is the best way to gain experience in order to prepare you for the role of a distiller.