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Irish Distillers Announces Appointment Of New Midleton Distillery Blender

Published on Mar 25 2021 10:05 AM in Drinks tagged: Trending Posts / Irish Distillers

Irish Distillers Announces Appointment Of New Midleton Distillery Blender

Irish Distillers has announced the appointment of Deirdre O'Carroll as blender at its Midleton Distillery in Co. Cork.

O'Carroll will work with master blender Billy Leighton, and will be responsible for the development of new and existing blends as well as for the management of stock, including cask profile and age profile, and laying down stock for future generations.

O'Carroll, who holds a degree in Food Science and Technology from University College Cork and a diploma in Distilling from the Institute of Brewing and Distilling, joined Irish Distillers in 2012 as part of the first year of the Jameson Engineering Programme. During the two year programme, O'Carroll gained a solid foundation in the whiskey making process and was appointed as a process technologist upon completing the programme. In this role, O'Carroll was part of the team involved in the commissioning of the new pot stills in the Garden Stillhouse and the new columns in the Midleton Distillery expansion project. Most recently, she served as bond supervisor, in which role she helped to oversee the filling and emptying of maturing casks with a wider team of 61 people over a split shift.

Statement By Leighton

Leighton stated, "Deirdre was one of the first graduates to join as part of the Graduate Distiller Programme. The programme is designed to give graduates ownership of their career aspirations, supported by practical experience and training to help them succeed, and Deirdre is a shining example of what success looks like. In a few short years, Deirdre has risen through the ranks, proving how competent and capable she is in the roles that she has held, most recently managing a team of 13 people. She is an invaluable member of the team in Midleton and I am delighted to announce her appointment as blender."

Statement By O'Carroll

Meanwhile, O'Carroll commented, "In simple terms, four simple ingredients can make an array of whiskeys - water, yeast, cereal and wooden casks. However, it is the sensory aspect, balancing the flavours, is what defines the taste. I look forward to channelling my knowledge and experience into my new role, while learning from Billy and the team."

© 2021 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.

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