With an aptitude for science and a desire not to be a lab-based worker, Katherine Condon found her career path while on a final-year college visit to the world renowned Irish Distillers in Midleton. Graduating from University College Cork (UCC) with a degree in chemical engineering in 2014, Condon joined Irish Distillers as part of the graduate distillers programme. The west Cork woman hit the ground running and has recently been appointed to the prestigious position of distiller, reporting to master distiller Kevin O’Gorman at Midleton Distillery.

Prior to rising through the ranks, her early years on the east Cork site coincided with the company establishing a micro distillery and Katherine was involved in the development of this from the early stages. Describing it she said: “The micro distillery is a fantastic place because it’s our innovation and our experimentation hub. It allows us to push the boundaries of Irish whiskey, question it and think outside the box.”

She acknowledges there was an element of good timing and luck involved.

“I was just entering into the programme when the micro distillery started up and I got to see it right through to the installation and commissioning stages with the team. From there, I took up the role of the post technologist in the main distillery where I got to learn about brewing and distilling at a larger scale. During this time I worked in the animal feed plant which is fabulous because every part of the grain that we take in on site is used up.”

Following on from that, she was appointed the day production supervisor. There she was in charge of the still house from a production point of view and worked with maintenance and scheduled tastings to make sure the quality was always good.

Through the supervisory role, Katherine was exposed to an element of management. She felt it was one of the benefits of the graduate programme and she thrived on the added responsibility.

“Because it’s an engineering programme you need to be able to troubleshoot and really understand how the machinery works. It’s very engineering based, temperatures and pressures can all affect how the quality of the spirit is produced so you have to be able to understand that.

“You can present findings and recommendations to management and that’s nice about the culture here, everyone is equal and you can chat to anyone in any role. That’s why I’m working here and haven’t looked for another job.”

So what influenced her career choice?

“I loved chemistry and biology in secondary school but I didn’t want to be stuck in a lab so that’s how I got into the chemical and mechanical engineering side of it.

Katherine Condon joined Irish Distillers through the Jameson Graduate programme in 2014.She has recently been appointed to the position of distiller.

“The post mechanical engineering course has so many opportunities to end up in different industries; it’s very diverse and opened up a lot of paths for me without putting pressure on me to work in one industry.

“In our final year of college, a visit to the distillery was organised. I remember being very interested in it from that point on. It seemed to tick the boxes for my interests. That trip and the graduate programme, they set a path for me.

“There’s a link to agriculture and a sense of history and heritage about the place. Coming from a farming background, I appreciate the importance of a good-quality harvest and how climate can affect the whiskey.”

That agricultural link enticed Katherine towards the distilling industry. Raised on a dairy, beef and tillage farm in Ballinascarthy she has an appreciation for the effort that is involved in growing a crop and it’s where she also picked up her work ethic.

I began to understand the importance of good-quality produce after I saw people coming back week after week for the potatoes or my grandmother’s homemade brown bread

“My dad grows barley, wheat, maize and beet. I have lots of memories from the farm, like pulling wild beet, something I wasn’t too fond of or when the twine on straw bales would cut your hand. When I was younger my grandfather used to grow potatoes so I’d help with that. He’d sell them in the farmers market in Bandon.

“I began to understand the importance of good-quality produce after I saw people coming back week after week for the potatoes or my grandmother’s homemade brown bread. I’m from a family of six and we all helped out. My brothers farm full time now.”

Despite whiskey being a sector rich in tradition, it doesn’t mean innovation is curbed. The opposite is the case according to Katherine.

“I’ve been involved with the team here on the Method and Madness brand which we launched back in 2017. That’s a very interesting brand because in Midleton there’s so much history and heritage and wisdom of the craft passed down through the generations. The ‘method’ is what we know works and the ‘madness’ is the fresh talent of the apprentices who come in and question why we do things in a certain way and how to change things slightly in different ways and make new products. It has been pretty successful because it’s a uniquely original brand.”

What’s nice about whiskey is that as well as being a mix of science like chemistry, it’s subjective and dependent on your nose and the flavour you’re getting

Elements of the distilling such as the shape of the copper pots or the length of maturation or type of wood used in the barrel all have a bearing on the final taste of the whiskey.

It’s this process that appeals to Katherine.

“What’s nice about whiskey is that as well as being a mix of science like chemistry, it’s subjective and dependent on your nose and the flavour you’re getting. So I find it’s a nice mix of the two. Most whiskeys out there are matured for years so when you understand, appreciate and are involved in the team making it you’re going to enjoy a drop of whiskey.”

If I was having a drink with Dad it might be a whiskey neat or if it was out with friends it could be a whiskey cocktail, there are so many different ways to enjoy it

Which leads neatly onto what Katherine’s own whiskey of preference is.

“If I was having a drink with Dad it might be a whiskey neat or if it was out with friends it could be a whiskey cocktail, there are so many different ways to enjoy it. I think mostly because I understand and can appreciate the time, effort and hard work gone into it.”

While transition year work experience might be frowned upon or seen as irrelevant by some, Katherine’s decision to do her placement with a local mechanic, stood out on her CV and was picked up in an interview for her college placement and helped her secure a job.

It’s a great way to kickstart your career especially if you have an interest in distilling or aromas and flavours

“I suppose for a girl at that time it was rare but it showed my engineering mind.”

With Irish whiskey enjoying a global renaissance Katherine Condon joined a sector on the rise.

“If anyone has an interest in engineering or has a technical mind and questions why things are done in a certain way, or studying or they’re looking to study engineering the Jameson graduate programme is a great one.

“It’s a great way to kickstart your career especially if you have an interest in distilling or aromas and flavours. The industry is rich in opportunity at the moment because Irish whiskey is growing so much.”

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