Welcome to our Muse of the Month series! This series is celebrating women in the industry who are changing the conversation around whisk(e)y. From Master Distillers to Podcasters to Brand Ambassadors stay tuned as we feature the best and brightest females.
For the month of February, I am featuring Caitlin Quinn, Head Distiller at Eau Claire Distillery in Turner Valley, Alberta.
Caitlin completed a degree in Chemistry, Caitlin enrolled in the brewing and distilling program after realizing that the life of a chemist wasn’t for her, but thankfully for us, life as a Distiller was! She moved to Calgary in 2015 to be a part of the Eau Claire team.
Check out the interview with Caitlin below as she talks about life as a master distiller, tips on how to become a better taster and her favourite trends in the industry.
Quick Fire Questions
Early Bird or Night Owl: Early Bird for sure!
Pro-Peat or Anti-Peat: Usually Anti-Peat, but I’ve tried a few whiskies recently that are starting to change my mind!
The Best Whisk(e)y + Snack Combination/Pairing: Whisky + Charcuterie, could live on this I’m sure of it!
Favourite Cocktail: Tom Collins/Whisky Sour – depending on occasion.
Secret Talent: Baking Sourdough (latest lockdown hobby)
Never Have I Ever: Drank a Caesar
Drinking Song of Choice: Anything 90’s
What mantra do you live by/drink by: Don’t judge a book by its cover!
1) Describe yourself in the form of a haiku.
2) Tell us about your first (memorable) experience with whisk(e)y?
Probably blending and bringing to market my first ever Whisky – Batch #001 with Eau Claire. I was no nervous for people to finally try it – the whisky industry is notoriously brutal when it comes to criticism so I had no idea how it would be received, but it went well thankfully!
3) How did you become the Master Distiller at Eau Claire Distillery (can you talk a bit about what type of schooling you did, how you got your foot in the door, what about that job appealed to you etc.). Do you have tips for others who want to become a distiller?
I did my undergrad in Chemistry, then my masters in Brewing and Distilling at Heriot Watt. It was roughly 6 years of school! I was offered the job at Eau Claire the day of my last exam at Heriot Watt and came out as soon as I could.
I was interested in the job here at Eau Claire as it was so different than other distilleries back home (I’m originally from Scotland), we make Vodka, Gin and Whisky, along with various other seasonals/special releases. I love the variety that comes within a week here, and the fact the industry was so young here compared to Scotland I felt I could have a bigger impact on the overall industry.
4) How do you determine what the ‘cuts’ will be during distillation? Are you partial to a certain style (i.e. longer or tighter cuts)
We tend to favour tighter, cleaner cuts here at Eau Claire. Our theory is that if it tastes good going into the barrel it can only get better with maturation.
5) In your opinion, what makes the perfect whisk(e)y?
I love a dimensional whisky that changes as you drink it, adding water, or mixing. It can adapt to any situation therefore can adapt with changing moods and cirsumstances.
6) What’s the latest trend you’re excited about the industry at the moment?
The current trend of bottled, barrel aged cocktails is exciting. I love seeing all the different variations of classic cocktails and how people play with different flavour profiles. Similar to blending whisky but with a limitless number of possibilities for flavour combinations.
7) What is your advice for someone who is just starting to get into drinking whisk(e)y?
Don’t be scared of trying multiple styles of whisky, not everyone likes the same whisky, that’s the fun of it! Also don’t let anyone tell you how you should drink YOUR whisky, drink it the way you enjoy it!
8) What are you doing to ensure you’re continuing to grow and develop your palate?
I’m constantly trying new things, not just alcohol, food, cocktails, anything. I find I tend to associate flavours in whisky to a particular memory instead of specific flavour compounds.
9) Do you have a favourite whisky from Eau Claire to date, or one that you’re really proud of creating?
Batch #001 always has my heart since it was my first whisky I blended ever but Batch #003 for flavour profile – I love European Oak casks and Batch #003 leans heavy onto that.
10) What are you looking forward to in 2021?
I can’t wait to finally get together with friends and enjoy some cocktails face to face!
