Can you tell us a bit about yourself and your current role?

I am the Operations Manager and Master Blender at Yellow Rose Distilling, a craft whiskey distillery in Houston,Texas, where I’ve been for the last three years. It’s been an incredibly busy and rewarding time lately—while we are a small distillery, we’ve been navigating some major transitions over the last year. A big part of my focus has been managing our move toward working with a co-packer to increase our efficiency, ensuring that as we grow, we maintain the high standards and spirit that define Yellow Rose. I’m originally from London, but moved to the USA a little over 7 years ago, where my journey into the drinks industry began.

What path led you into the drinks industry, and what drew you to the role you’re in now?

My transition into the drinks industry felt like a natural evolution of my academic background; I moved to Texas with a PhD in Chemistry. While my earlier career was rooted in the lab, I found myself drawn to the 'applied science' of distilling. I was captivated by the way complex chemical reactions—from fermentation kinetics to the organic chemistry of barrel aging—translate into a sensory experience.

Operations felt like the perfect fit because it allows me to apply that scientific rigor to the practical, fast-paced environment of a working distillery.

What are you currently working towards or enjoying most in your role?

What I’m enjoying most right now is the challenge of translating my academic background into the specialized world of spirits. I’m currently working towards my Diploma in Distilling, which has been a rewarding way to bridge the gap between pure chemistry and the practical artistry of the brewhouse and still. In my role as Operations Manager, I find that having a deep, technical understanding of the entire process—from grain to glass—is essential for the high-level oversight I provide. It allows me to maintain our technical integrity and ensure every drop meets our rigorous standards, even as we scale and collaborate with external partners.

Is there something you’ve learned so far - about the industry or about yourself - that you didn’t expect when you started?

Coming from a high-level chemistry background, I expected the science to be the most predictable part. However, I’ve been surprised by the 'beautiful chaos' of the nature of whiskey. Even with all the data and formulas in the world, the Texas climate is a wild card. The way our intense Houston humidity and heat interact with the wood of the barrels adds a layer of unpredictability that you can't always find in a textbook. It’s a humbling reminder that distilling is as much an art and a relationship with the environment as it is a chemical process.

Is there anything you’d like to share with other women considering a career in the drinks industry? Or any final thoughts you’d like to share?

My biggest piece of advice is to trust the value of your 'pivot.' When I moved from London to Texas and shifted from a PhD lab to a distillery, I worried I was starting from zero. But I quickly realized that there really is no 'perfect' route into this industry—and that’s exactly what makes it such an exciting place to be. There is no getting away from the fact that the drinks industry has been traditionally male dominated, but don't let that intimidate you. Be bold, ask the 'silly' questions, and remember that your perspective is exactly what the industry needs to keep evolving. There is a seat at the tasting table for you, and usually, a growing community of women ready to pull that chair out for you.

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