Rutele Marciulionyte holds a BSc degree in Medicinal and Biological Chemistry from The University of Edinburgh. For several years she worked at Thermo Fisher Scientific, developing, validating and utilising analytical methods for product quality control. Currently Rutele is a PhD student at Heriot-Watt University, where she combines her passion for both chemistry and Scotch whisky. Although she is fascinated about every stage of whisky flavour development, her research is focused on barley malt. She is studying malt roasting as a new way of introducing flavour volatiles to the spirit through Maillard and caramelisation reactions.