Noah Schindler has been a brewer and distiller and now he is the assistant winemaker at Rose Hill Vineyards. He lets  Bartender Spirits Awards in on his multi-faceted career and how his education in microbiology has helped him solidify his place in the alcohol beverage industry. 

Tell us a little about your background and journey into distilling

I began my brewing career at a sake brewery called Chiyonokame Shuzou in Japan’s Ehime prefecture, where I learned the ins and outs of sake. During my time there, I also developed a curiosity for rum because there were these unique sugarcanes with which you could make some excellent rums. I obviously wanted to share that with others and I had the privilege of being able to access an old sake brewery. With all those resources in hand, I started Tenjinmura, a small-scale rum distillery, along with my business partner Shoko Saito Kameoka. While operating my distillery in Japan, I also developed recipes at the Colorado Sake Company, for which my background in microbiology came in handy. 

Also read: Premiere Rums from the Bartender Spirits Awards 2024 Every Bartender Should Have

Image Title and Credits: Distiller, Brewer and Biologist Noah Schindler

What inspired you to become a distiller?

As a microbiology student, I have always been curious about the role that microorganisms play in the brewing and distilling process. So when I started rum distillation, I was particularly blown by how these microorganisms could change something so unpalatable into something so delicious. If you think of it, that is not the case for rum alone. Almost all spirits are made with brewer’s yeast and they rely on the raw material and barrels to contribute the majority of the flavor. I'm captivated by the idea that a deeper understanding of this can give you the ability to create extraordinary spirits. For the same reason, I also feel that more microbiologists must enter the industry, as they have the power to create distinguishable products.

[[relatedPurchasesItems-62]]

What are some of the most important skills for a distiller?

Among the many things a distiller does as part of their job, developing new recipes that people would love drinking is an important aspect of their role. For this, you will need to have creative and critical thinking skills that will allow you to take the raw materials in hand and convert them into an expression that is both unique and flavorful. I also think that distillers should take their time and focus on crafting memorable products. It is better not to rush the development process and come up with a recipe quickly, only to be left with an expression that doesn’t even taste good. Beyond being able to craft rums, distillers should also know how to market their products because there is no point in making a beverage if it is unknown to anyone. 

Also read: Which advertising is best for beverage brands when starting out?

Image Title and Credits: Noah Schindler of Rose Hill Vineyards

In what ways can a distiller create complexity in the fermentation stage?

To explain this better, I will have to delve into the science of things. If you take the fermentation stage of the process, there are so many factors that will influence the complexity of a beverage. The final drink after fermentation will depend on the shape and internal temperature of the container and the ingredients put in it, like how much sugar or acid is in it. It really helps if a distiller understands how each factor contributes to the final product because the taste of the drink will change based on which of these factors are altered and to what extent it is altered. In other words, there are endless possibilities of combinations you can come up with to create a spirit that is truly amazing.

Header image by Noah Schindler

Related links:
How do you think a distiller can help in driving marketing and sales personally?
Explore the World of Spirits Glasses: A Practical Guide