Profession distillery supervisor

Distillery supervisors coordinate the production processes comprised in the production of spirits and manage the workers engaged in the process. They verify distilled liquors being produced at specified amounts and proofs.

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Personality Type

  • Enterprising / Realistic


  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Spirit taxation regulations

    Use of information resulting from the spirit safe to compare and conform with taxation regulations in relation to distillation strength. Spirit safe is a locked and sealed glass-box only accessible to representatives from the tax office of the government. 

  • Range of spirits

    Spirits and their combination for developing the final product such as whisky, vodka, cognac.

  • Spirits development

    Processes related to the manufacture of aged and unaged spirits. Under the category of unaged spirits fall vodka and gin. Under the category of aged products fall whisky, rum, and brandy.

  • Appropriate raw materials for specific spirits

    Raw materials, such as grains, potatoes, sugars or fruit which can be fermented to produce a specific type of alcoholic spirits.

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.


  • Mix spirit flavourings according to recipe

    Mix flavourings and other ingredients such as fruit acids to produce brandies, cordials, and fortified beverages.

  • Follow production schedule

    Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

  • Ensure safety in the production area

    Take ultimate responsibility for the safety, quality and efficiency of the production area.

  • Encourage teams for continuous improvement

    Empower teams to identify opportunities for continuous improvement and then drive the process to improve the results.

  • Inspect insects in whole grain

    Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Supervise crew

    Supervise and observe the behaviour of employees.

  • Prepare containers for beverage distillation

    Prepare containers or drums for beverage distillation. Prepare equipment for the process of purification and removal of diluting components like water, for the purpose of increasing its proportion of alcohol content.

  • Rectify spirits

    Rectify spirits by repeatedly or fractionally distilling it to remove water and undesirable compounds.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Take measures against flammability

    Take measures against fire. Liquor that contains 40% ABV will catch fire if heated to about 26 °C and if an ignition source is applied to it. The flash point of pure alcohol is 16.6 °C.

  • Measure density of liquids

    Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

  • Measure pH

    Measuring pH which is a measure of acidity or alkalinity.

  • Mitigate waste of resources

    Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

  • Operate distilling equipment

    Operate the different parts of distilling equipment such as the pot, the distillation column, the lyne arm, the condenser, the distillate, and the aging barrels.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Blend beverages

    Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.

  • Measure the strength of distillation

    Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.

  • Keep inventory of goods in production

    Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.

  • Execute proofs of alcohol mixture

    Measure temperature (using e.g. thermometer) and specific gravity (using e.g. alcohol-proof hydrometer) and compare readings with tables from standard gauging manuals to determine proof of mixture.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Optional knowledge and skills

liaise with managers liaise with colleagues interpret data in food manufacturing control of expenses show confidence manage environmental management system processes of foods and beverages manufacturing have computer literacy maintain updated professional knowledge write work-related reports analyse work-related written reports develop financial statistics reports hire new personnel analyse production processes for improvement ensure continuous preparedness for audits manage delivery of raw materials adapt efficient food processing practices