07 / 2013
|3:00pm — 4:30pm||The Column Still: Pretty on the Inside||Riverview Room, Hotel Monteleone||John Jeffery, Liza Cordero, Kevin Curtis, Camper English|
John Jeffery is the Head Distiller for Death’s Door Spirits. He completed his Master of Science Degree in Food Science at Michigan State University where his research focused on barrel aging dynamics, fermentation optimization, yeast byproducts and other fermentation and distillation processes. He is a graduate of the Artisan Distilled Spirits Program of MSU.
John managed distillery operations for 3 years there, and helped to build a production and R&D portfolio for the program that not only funded distillery operations, but in 2011 produced some process optimizations for Death’s Door’s white whiskey. This led to his joining the Death’s Door team full-time to build an aging program for the whiskey as well as managing the build out of the new distillery and now running it. Death’s Door Distillery is a 25,000 square foot state-of-the-art facility with a 250,000 case per year capacity. From the research grade, university style laboratory, to the continuous stripping column, and 2000L finishing still with 46 trays in it’s dual rectification columns, it is a model to the burgeoning artisan spirits industry.
John has presented his research at the American Chemical Society, at the American Distilling Institute and at distilling workshops nationwide. He has designed and produced spirits for artisan distillers all over the country and consulted on both production and aging. In addition to his Master of Science from Michigan State, John holds a Bachelor’s Degree in Kinesiology from University of Illinois at Chicago.