Batch Distillation: Science and Practice

Originally from small farm town just outside of Nashville, Tennessee, in 2010 Matt moved with his family to Corvallis, Oregon where he was accepted into the graduate program for Food Science and Technology at Oregon State University. While there he did research for the wine industry on microbial spoilage issues, eventually earning his Masters in Food Science and Technology (Oenology and Viticulture) in 2012. After graduating he and his family made the move back to Nashville where he headed up R&D for Corsair Distillery. In 2015 he took up a head distiller position for a small distillery pub in Washington, DC winning numerous awards in the process. In 2018 he was offered the Master Distiller position at Distillerie Cote des Saints in Quebec where he focuses on single malt whisky in a unique and expansive cask program. He owns and runs D.R.A.M. Services and Consulting, a distillery production consultancy that focuses on small start up distilleries. Matt is a faculty member of Moonshine University and Siebel Institute of Technology. He is also the only American to sit on the Distilling Board of Examiners for the Institute of Brewing & Distilling. Much of his spare time is spent writing educational articles for the distilling industry. Matt has written a large portion of the IBD learning materials as well as being published in Artisan Spirit Magazine, Distiller Magazine, Distiller.com, and Brewer Distiller International. He lives just outside of Montreal, Quebec with his wife Kerri and their two daughters, Lorelei and Sadie. If he had any spare time to have them, this is the where he would list his hobbies.