Being a woman in a male dominated industry has never been an issue for Lizzie Bailey.
The 22-year-old was the only woman in a brewing and distilling degree course at the prestigious Heriot-Watt University in Edinburgh, working alongside four men who went into brewing and another who followed a more technical career.
Now working as gin distiller for England’s oldest gin distilling family, Hayman’s, Lizzie couldn’t be happier.
Lizzie, who is based at the family’s distsillery in Witham, says: “I have always had a fascination for flavour.
“My mum was into it, into gardening and growing herbs and my grandparents were all farmers, so it’s something I have always enjoyed.
“Going to visit breweries in Belgium and vineyards all over the world was always something I was interested in and that’s when I stumbled across the course at Heriot-Watt.”
The four-year course looked at the science behind brewing and distilling, as well as plenty of time to get hands-on experience, brewing and distilling and putting the theory into practice.
“Having the theory is good, but it doesn’t mean you can distill, which is why you get lots of practice during the course in the lab. There were some mistakes,” laughs Lizzie, who now lives in Chelmsford.
“It was great to develop my interest in flavours and botanicals to create different styles and flavours.
“There were a few interesting experiments, shall we say?”
During the course, Lizzie covered chemistry, life sciences and chemical engineering to learn the mechanics of brewing and distilling, something which she says is quite an art and very technical.
As a result those interested in a career in brewing and distilling must have a passion and enthusiasm for it, along with attention to detail, organisation and ability analyse what you brew or distill.
“You learn all about the raw materials used in brewing and distilling, right through to production and packaging.
“When I tell people what I do, most will say they wish they had done it, but we do get people who change their careers because they have had enough of being a lawyer or something else, and take up the distilling and brewing degree to do something they love,” adds Lizzie, who achieved a first class honours in her degree.
Although she has been appointed as a distiller, Lizzie’s work with Hayman’s sees her liaise with suppliers, meet consumers and trade clients, get involved in marketing meetings and take responsibility for limited release gins and the traditional family reserves and sloe gin produced by the company.
She adds: “Hayman’s is a traditional gin distiller, so you have to be careful to ensure you stay within its heritage when distilling.
“Saying that, it is interesting speaking to trade customers who serve Hayman’s products to the public, and seeing their new ideas for serving and presentation.
“We can pick up on trends and share ideas.
“I am lucky to be doing a job I love.”