Technical Committee

TECHNICAL COMMITTEE

Richard Allan

Technical Committee Chair - Chivas Brothers Ltd

I am extremely honoured to be asked to be the Chair of the WDSC 2026 Technical Committee. It is a privilege to work with peers across the spirit sector to delivery such a high profile and valued conference. I am particularly looking forward to hearing about innovations in our industry and meeting other like minded professionals to discuss emerging knowledge and future applications which will deliver sustainability for our industry.

Rutele Marciulionyte

Diageo

WDSC means a lot to me – it brings together science, innovation, and the global spirits community in a way that few events do. Having presented my own research at the past WDSC and collaborated across academia and industry, I see the conference as a unique platform for sharing ideas that shape the future of spirits.

I’m especially excited to be the part of the technical committee this time, helping shape the programme that celebrates sustainability, sparks innovation, bridges gaps between tradition and cutting-edge science, but most of all, that brings together passionate spirits professionals from around the world.”

Rutele Marciulionyte holds a First-Class Honours degree in Medicinal Chemistry from the University of Edinburgh. In 2023 she has earned a PhD from Heriot-Watt University, where her research explored how malt roasting can introduce rich coffee, chocolate, nut and smoke aromas into whisky by harnessing Maillard and caramelisation reactions.

Before diving into the world of spirits, Rutele worked at Thermo Fisher Scientific, developing and validating analytical methods to ensure product quality in a regulated environment. She now brings her scientific expertise to Diageo, the world’s leading spirits company, where she manages technical projects, exploring new ways to optimise tequila maturation in Mexico and developing flavour-driven solutions for single malt whisky production in China.

Bradley Berron

Jim Beam

The WDSC is my favourite event to connect with international collaborators. The diversity of thought and technical excellence at this meeting are second to none.

Kirsty Black

Arbikie

The Worldwide Distilled Spirit Conference is the event for anyone passionate about the craft and industry of distilled spirits. It offers a unique opportunity to connect with leading experts, discover innovative techniques, and explore emerging trends.

What excites me most about the conference is the chance to network with fellow enthusiasts, gain insights from experts you wouldn’t normally cross paths with, and participate in the social events that foster community, collaboration and, of course, fun!

The conference is not just about learning; it’s about celebrating the art and science of distillation and being part of a vibrant community that shares my passion.

Joanne Russell

The James Hutton Institue

Joanne is a geneticist specialising in cereals at the International Barley Hub based at the James Hutton Institute in Dundee. Her research over the last 35 years has focused on developing genetic markers to explore and understand diversity within extensive collections of barley germplasm, including cultivars, globally distributed landraces and wild progenitors. Technological advances have redirected our research from cataloguing diversity to exploiting these resources for sustainable and resilient barley production.

As a barley geneticist and a new member of the technical committee, I am excited to hear about new innovations in the industry, fostering and developing our fundamental research to industry-relevant sustainable barley production.

Andrew Mieleniewski

Briggs of Burton

BIO AND PHOTO COMING SOON!

Irene Baxter

SWRI

Irene has a degree in Food Science and Microbiology from the University of Strathclyde and a PhD in Sensory and Consumer Studies from Queen Margaret University. She is a Sensory Specialist at The Scotch Whisky Research Institute where she enjoys the diversity of research she gets to be involved in.

The WDSC is the premier showcase of research expertise and talent relevant to our industry and Irene is excited and honoured to help to plan an excellent programme.

Ian Goodall

SWRI

Ian Goodall is the Head of Product Compliance & Analysis at the Scotch Whisky Research Institute. His research interests focus on the consumer’s perception of Scotch Whisky as a category, addressing the quality, safety and authenticity of the sector’s products. Much of this work is informed by an understanding of the analytical profiles of Scotch Whisky and production factors which affect them. Ian is also interested in how technical knowledge generated at the SWRI can both respond to and influence regulation. This helps inform his attendance at the scientific working groups of the Scotch Whisky Association and spiritsEUROPE.

Back in 2002, I attended the first ever Worldwide Distilled Spirits Conference. It was such a great event for picking up new knowledge and meeting up with technical experts within the sector, and this has been true of every one of the subsequent conferences I’ve attended. It is a privilege to have been asked to chair the 9^th event and I can’t wait to renew old contacts but also welcome fresh faces, with new perspectives.

Calum Holmes

Heriot Watt University

I’m thrilled to be part of the technical committee organising WDSC 2026.  The conference provides an amazing platform to explore research and trends across the global distilled spirits industry.  I’m excited by the opportunity to engage in a collaborative forum that brings together global colleagues from a diverse range of experiences within industry and academia, and that celebrates technical and strategic innovations across the distilled spirits supply chain. Looking forward to seeing you there!

Jane Millar

William Grants & Sons (Advisor)

In 2023 Jane was delighted to have the opportunity to Chair the 2023 Institute of Brewing and Distilling Worldwide Distilled Spirits Conference. Jane has been in the IBD Scottish Section committee and WDSC Technical committee and is the Chair of the product protection group on behalf of the Scotch Whisky Research Industry.

Jane gained a master’s degree in chemistry at the University of Strathclyde then an MBA several years later. After a brief time in petrochemicals, she moved into the brewing and distilling industry over 17 years ago.

Since joining William Grant and Sons Jane has worked in a variety of technical and project roles. She now heads up Global R&D, Distilleries Technical Development and Liquid Quality teams across all distilling sites. She drives the innovation agenda for distilleries and is responsible for project work ranging from raw materials and processing, maturation, distillery design, renewable energy projects and novel processes from bench scale to plant scale. She thrives on evaluating distillery processes and energy optimisation across spirit categories. Acting as custodian to liquid quality, she also leads the operation of the laboratories and regulatory matters across the company portfolio of products. Her passion is for nurturing talent and guiding people to become exceptional industry professionals.

Ryuki Okura

Suntory

I’m looking forward to the WDSC as a place where we can meet new people and knowledge and explore the possibilities of making the future of distilled spirits into something bright and shiny.

Struan Reid

Lallemand Biofuels & Distilled Spirits

Struan holds the title of R&D Technical Manager at Lallemand Biofuel & Distilled Spirits (LBDS), bridging NPD, quality and technical functions within the business. Previously, Struan led the R&D team within LBDS, developing new products for a range of spirit categories globally.

Struan holds a master’s degree in chemistry from the University of Edinburgh and a PhD from Heriot-Watt University’s International Centre for Brewing and Distilling (ICBD). During his PhD, Struan investigated the link between malt whisky fermentation parameters and new-make spirit quality and characteristics in collaboration with The Glenmorangie Company and has also held a role as head of distilling for a craft producer in the UK.

I’m really looking forward to catching up with friends and colleagues from across the globe and discussing the latest science and innovation shaping our industry today. This event is such a great opportunity to share ideas, challenge thinking and collaborate on making our products and processes even better.

Chris McInally

Edrington

I graduated with a BSc (Hons) in Applied Bioscience from the University of the West of Scotland in 2012 and began my career in the distilling industry as a lab analyst for William Grant & Sons. Over the next 10 years, I worked in a variety of roles across liquid quality and technical development. In April 2023, I took up a new role as Lead Research Scientist with Edrington with a focus on new make spirit, maturation and sustainability.

I am looking forward to the conference as it is a great opportunity reconnect with old friends, and make some new ones, whilst learning about developments and innovations across the wider distilling industry.

Hajime Sato

Suntory

Hajime Sato has a master’s degree in Chemical Engineering from Kyoto University and a PhD in Agriculture from Kobe University.

Hajime Joined Suntory as an engineer & researcher in 2006, and has worked for process development of both alcoholic and non-alcoholic drinks.

From 2009 his role was focused on whisky, and he was sent to Scotland to conduct whisky-related research at Heriot-Watt University and SWRI in 2013.

After 2 years of research in Scotland, he returned to Japan in 2015, and then he was returned to Scotland again as a Senior Director MONOZUKURI development of Beam Suntory in 2021. After 2 years of work in Scotland, he returned to Japan in 2023 and resumed his role as a manager of R&D team of whisky production.

This is a world-class precious expo for me in the field of distilled spirits production, and I am looking forward to coming into contact with various new technologies and interact with various people. Due to my work, I am particularly interested in exchanging information about the whisky industry, and I am also delighted to be able to contribute to development of the spirits industry as a whole.

Tao Yang

Pernod Ricard China

Dr. Yang holds a Bachelor’s degree and a Master of Philosophy (MPhil) in Food Science from the University of Leeds, as well as a PhD in Brewing and Distilling from Heriot-Watt University.

Prior to joining Pernod Ricard, Dr. Tao Yang had over a decade of experience in the spirits industry, specializing in Chinese Baijiu, Whisky, RTD (ready-to-drink beverages), Vodka, and other categories. His expertise spans diverse fields including product strategy, technical development, commercial innovation, and the craftsmanship of spirits production.

Since February 2018, Dr. Yang has served as the Operation Director and Master Distiller of THE CHUAN Malt Whisky Distillery. He has been integral to the project from its inception, contributing significantly to the distillery’s design, construction, and equipment installation. Additionally, he led the establishment of the entire local operational team. Currently, he oversees research and development (R&D) and leads the technical teams, ensuring ultimate responsibility for final product quality.

I am greatly looking forward to being among the first to explore the most cutting-edge technological innovations and industry trends at the next Worldwide Distilled Spirits Conference. Meanwhile, I am eager to engage in meaningful exchanges with peers worldwide, spark inspiration through intellectual collaboration, and gain deep insights into the latest developments across diverse spirit categories.

First Name and Second

Name of Organisation

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