Harbouring dreams of an illustrious career in distilling, craft brewing or winemaking? These five specialists are the people to look up to.
What does it take to make and serve award-winning beer, wine and spirits? After chatting to five women who do just that, it’s clear these experts have a few things in common. They each share a passion for their products and the creativity involved, and they also thrive on the variety of their jobs and thinking on the fly.
Meet some of Australia’s best and brightest beer, wine and spirits specialists. If you aspire to work in the drinks industry, or just enjoy a bev, these are the people to look up to. Below, we ask them about their roles, the shifts they’re seeing across the industry, and their best advice for people keen to follow in their footsteps.
Despite trying many gins, Maddie never used to like it – until she mixed one with soda. Turns out, she just didn’t like tonic water. Maddie has since made up for lost time and now runs gin masterclasses and education at Hobart’s Gin(Bar), the home of Forty Spotted Gin.
Best bits of the job?
“The people. I love talking to them. Maybe they’re on a date or with their mum or co-workers, and maybe they know heaps about gin or never tried it before. No day’s ever the same. And no one comes into a gin-making class in a bad mood.”
Most challenging parts?
“I think it’s also the people! Not in a bad way, but some people think you just pour a drink and take the money, but there’s a lot more to it. There’s a lot of science behind the gin in terms of making it, but also in crafting it behind the bar. You’re matching it to each person’s taste, which is wonderful and challenging, but I love a challenge.”
“It’s also the little things. If there’s two people behind the bar, one’s male and the other’s female, people assume the guy is the boss. And you get asked things people probably wouldn’t ask a guy. For example, if I’m standing in front of the whisky bar, people ask if I actually drink it. It’s getting better, though.”
Are you seeing shifts across the industry?
“Yes! In many distilleries and bars, girls are running the show. They’re in strong leadership roles, and these jobs aren’t being created for women – they’ve earned them.”
Advice for people keen to get into the industry?
“Do your research. Educate yourself. Don’t rely too much on other people teaching you everything. And bring yourself into everything you do. That’s really important. And for women, it’s important to choose your words – use strong words and make eye contact. Men don’t get called dramatic, sassy, fierce or whiny, so it’s important to hold your chin up, look people in the eye and stand your ground. This is something that comes with experience.”
Current favourite Forty Spotted Gin?
“The Citrus & Pepperberry Gin – you can use it for absolutely anything. It's the perfect balance of dry, zesty and interesting.”
Marie Claire, better known as MC, may have a PhD in quantum physics, but beer is where her heart is. She’s completed various qualifications, worked at the likes of CUB and Two Birds Brewing, and even won a top award for beer writing. Now, she’s in her dream gig at Brick Lane Brewing.
Best bits of the job?
“I manage a shift of two to three brewers, and I’m the problem solver, decision maker and planner. I like applying the knowledge I have to real-world problems and seeing when something works. It’s an accomplishment to use your mind and come up with a good solution. That’s the most rewarding part.”
Most challenging parts?
“If you’re on night shift and something goes wrong, you have to figure it out, so it can be hard. It might be 3am, but it can be even more rewarding to figure it out with your team. There’s always a lesson in it.”
How do people respond when you tell them you’re a brewer?
“Most people find that very cool and their reactions are great. But they do tend to ask how I got into beer, like it’s unusual for ladies. I don’t think guys would get asked that in the same way.”
Are you seeing shifts in the industry?
“The younger generation coming through seem more open-minded and progressive, and there are more women, too. I’d struggle to think of a brewery now without a female on the production team.”
Advice for people keen to get into the industry?
“Arm yourself with knowledge to give you a good level of confidence. And demonstrate your passion. I wouldn’t have gotten this far if people didn’t recognise how passionate I was about it. I used to get second-guessed, so getting as much knowledge as possible and being confident in my responses was important. Be armed with the facts.
Current favourite Brick Lane beer?
“The Revolver – it’s a personal favourite.”
Continuing almost 180 years of grape growing, Corrina is the sixth generation to lead her family business. Since her involvement, they’ve also been making wine – to serious acclaim, too. Corrina is a wine show judge, mentor in the Future Leaders Program and on the board of the Australian Women in Wine Awards.
Best bits of the job?
“The varied nature is really important for me. One minute I’m knee-deep in the ferment, mud or vineyard, and then I can be sitting in front of the Duomo in Milan with 50 other women in wine from around the world [Corrina represented Australia on a trip held by Le Donne del Vino, the world’s largest association of women in wine]. I also like that we have so much family history and the wines are a documentation and expression of each year. And I love it when people get in touch to say they enjoyed our wine. That’s always pretty incredible.”
Most challenging parts?
“The weather! It’s agriculture, so there are things outside your control, but that’s also what makes it exciting. You constantly have to be ready for anything, and each vintage is completely different. You need to understand your craft and fruit, and how to get the best out of new things thrown at you. And sometimes people’s vision of what a winemaker or CEO looks like is not a girl in a floral dress, or sometimes even a girl! But the aim of the Women in Wine Awards is to put more light on women so they see it as a STEM career. We’re showing the greater public that we’re not just a novelty.”
Are you seeing shifts across the industry?
“We’re still losing half the women who go through winemaking at uni, so I feel like we could do better, but the women who are coming through are incredible. I just want more people to stick, have a great experience and not feel like they’re fighting all the time.”
Advice for people keen to get into the industry?
“Taste, taste, taste! And travel – do vintages wherever you can. If you study as well, that’s a pathway in, but make sure you travel, see it for yourself and get involved.
“For women specifically, I think it’s about finding yourself someone you can debrief with, who can get behind you and offer a word of advice. Find a connection who gets it and has been through it so you can sense-check a situation and learn from it.”
Current favourite Oliver’s Taranga wine?
“The HJ Reserve Shiraz – it’s named after my grandfather, and Langton’s has classified it as Excellent.”
Originally from Scotland, Sarah’s passion for adventure and travel led her to Australia, where she completed a Master of Science. After taking a job analysing the flavour DNA profile of Bundaberg Rum, Sarah fell in love with distilling. She now leads the creation and development of all new rums at the famed distillery.
Best bits of the job?
“So much! Firstly, there’s no typical day for me. I could be working with our innovation team on new liquids briefs, down in the barrel house collecting liquids with our blending team, developing benchtop samples, or working with our production team to make it all happen. I also love the team, and we have huge ambitions here.”
Most challenging parts?
“It’s always within the crafting process of new rums. You want to ensure you get the perfect balance of flavours to create the final product. This takes time and patience.
At the start of my career, some people were surprised by my role at Bundaberg Rum. They didn’t expect a Scottish woman to be making rum at Australia’s biggest rum distillery. However, people aren’t surprised anymore – they’re excited to hear my story. I think this is an incredibly positive change that shows the direction we’re heading in as an industry.”
Are you seeing shifts across the industry?
“There are more women and people with scientific backgrounds coming into distilling, which is fantastic. As a scientist now working in a rum distillery, my career path helps demonstrate what women can achieve in this industry, and it’s a privilege to share my story and experiences to encourage other women to consider similar paths.”
Advice for people keen to get into the industry?
“Working in the distilling industry is fun, challenging and incredibly rewarding – I’m able to combine my passion for spirits, science and creativity. It’s a bit of a dream come true, and I encourage anyone who has an interest in this industry to become a part of it.”
Current favourite Bundaberg Rum product?
“Bundaberg Small Batch Reserve. It’s medium-bodied with the perfect balance of caramel, honey, spice and delicate citrus notes. It also makes a delicious Dark and Stormy.”
After completing a winemaking and viticultural degree, Xanthe worked in wine retail until moving from Sydney to the Hunter Valley. There, she started her winemaking career, soon taking on a role at Agnew Wines, where she now oversees the wines across Cockfighters Ghost, Poole’s Rock and Audrey Wilkinson.
Best bits of the job?
“I love that no day is ever the same. It’s always different and challenging as there are so many variables to winemaking. One day I’ll be in the winery, the next in the vineyard or the lab, and the next day I’ll be in the city doing tastings and dinners with customers.”
Most challenging parts?
“The weather! To make great wine, you need to start with great fruit and the weather is a constant challenge to getting great fruit.”
Are you seeing shifts across the industry?
“There are lots of young people coming through who are bringing new ideas and ways of doing things in the vineyard and the winery, and it’s really shaking things up! They are breathing fresh life into what’s always been a very traditional industry. And when I advertise for roles in the winery, I now get more women applying than men. Women are definitely becoming more commonplace in the winery and vineyard.”
Advice for people keen to get into the industry?
“Get out there and do some work experience in a winery. It’s a job like nothing else, so it’s the best way to see what it’s all about. Once you get into the winery, you’ll know if it is something you’ll love. There are also many different career paths you can take in the industry – not just winemaking, but also sales, marketing and viticulture. The industry is filled with very passionate people who all share a love of wine.”
Current favourite Agnew Wines release?
“My favourite at the moment is the Audrey Wilkinson Semillon. It made it into James Halliday’s Top 100 wines of 2022, and it’s perfect for warm weather.”
