I am a fermentation and distillation specialist with more than 20 years of experience in the spirits industry. I have been in a variety of technical roles in distilleries big and small, with well known regional and global companies, and have provided technical support to a significant number of craft distilleries in the US to help them solve their process challenges. My experience with spirits production covers the top three global categories: rum, tequila and whisk(e)y.Some of my roles in the industry include: Fermentation Manager for Flor de Cana rum, Production Manager of Alcoholes Finos Dominicanos (a 50,000 lpd rum distillery in Dominican Republic), Distillation Specialist for Latin America for DIAGEO (global leading company in the spirit drinks industry), and technical manager and R&D roles with major yeast companies Lallemand and Fermentis.I have worked in globally spread and multidisciplinary teams solving engineering challenges in fermentation, distillation, and maturation where I had the good fortune to work with a number of renowned master blenders in several projects, Caroline Martin (DIAGEO), Lorena Vasquez (Zacapa), France Noel (Captain Morgan), Luis Figueroa (Pampero, Cacique) and Trevor Hall (Seagrams).