Many distillers believe a spirit’s flavor is established once the distillation process is complete or when the spirit is barreled and blended. The innovative work completed by Dr. Peterson and Dr. Kokkinidou would indicate the selection and pairing of the proofing water with the spirit is the actual last opportunity to significantly affect a distilled spirits taste. New research being released at the ADI meeting was designed to evaluate the behavior of specific aldehydes and ketones that are common in all/most distilled spirits. Aldehydes and ketones are primary drivers of distilled spirit tastes. The research evaluated the reaction of the same aldehydes and ketones found in vodka and whiskey distillates using two distinct waters in the proofing process. This presentation may increase a distiller’s understanding of what proofing water is contributing to a spirits taste.
Shawn Patterson
Shawn Patterson has over 30 years of business experience. He started in the life sciences industry in a variety of commercial roles working closely with clinical development teams. Prior to leaving the industry, he specialized in commercializing health care technologies and services that improve health and make health care more affordable. One year, he was recognized for having delivered the best product launch in the pharmaceutical industry. He held senior management positions in several Fortune 500 companies where he had responsibilities for billion dollar businesses. He started his first business, a software inventory management and distribution company, in 2001. He started a management consulting business in 2010. He has always had a desire to start and run a manufacturing company. Shawn and his partner Dan Fisher, exclusively licensed patents in 2016 and formed the company, Good Libations, LLC, a food sciences company that works with distillers to identify proofing water solutions to optimize the aroma, taste and smoothness of distilled spirits. Shawn has his MBA from Indiana University Kelley School of Business.
