Throughout Bethan’s life, she has always had a passion for science and after gaining a BSc (Hons) degree from Cardiff Metropolitan University in Public Health Nutrition, at the School of Food and Health Sciences, she began her quest to start her career where she could put her learning and passion into practice. Luckily at the time, Penderyn Distillery was looking for a Trainee Distiller and she knew with her studies in sensory analysis and food quality it would be the perfect match. Coming up to her seventh anniversary working for Penderyn Distillery, Bethan has not only successfully trained as a distiller with the brand, but she has also had the experience of commissioning two distilleries, with the Swansea Distillery being the most recent, which she is now the Distillery and Visitor Centre Manager of. She is responsible for overseeing the production of the new make spirit including the milling, mashing, fermentation and distillation processes, alongside the visitor centre and shop operations.
What do you find most rewarding about working in the whisky industry?
“Being in a position to represent Penderyn Distillery at shows is such an honour, especially when you get to share your experiences and knowledge, whilst listening to the positive feedback from consumers about both the brand and products, and now managing Swansea Copperworks Distillery, I couldn’t be prouder of my career to date. I was heavily involved in the design process, commissioning and the opening of our distillery and visitor centre in Swansea which has been such an exciting and rewarding experience to be part of.”
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