Experience

Third Eye Distillery

• India
• Food and Beverage Services
• 1 - 100 Employee

• Distiller and Head of Distillery Operations - Stranger & Sons Gin

  • 2019 - Present

  • Creating new products, liquid concepts and recipe formulation for experimental gin batches, bottled cocktails, future spirits and other products like cordials, tinctures and bitters• Overseeing the production process, blending and maintaining liquid quality standards and product traceability throughout the supply chain• Managing sourcing and inventory of our RM and PM with focus on costs, quality and time • Creating new products, liquid concepts and recipe formulation for experimental gin batches, bottled cocktails, future spirits and other products like cordials, tinctures and bitters• Overseeing the production process, blending and maintaining liquid quality standards and product traceability throughout the supply chain• Managing sourcing and inventory of our RM and PM with focus on costs, quality and time



Diageo

• United Kingdom
• Beverage Manufacturing
• 700 & Above Employee

• Assistant Manager - R&D Indian and Scotch Whisky

  • 2016 - 2019

  • Developed whisky finishes and intense flavour blocks using different oak wood. • Liquid development and blend creation for new products (IMFL). • Developed New Make Spirit with unique profiles using different strains of yeast. • Developed SOPs for ENA production from ragi, cassava, maize, corn, wheat, sorghum and other Indian millets. • Member of core sensory panel. • Developed whisky finishes and intense flavour blocks using different oak wood. • Liquid development and blend creation for new products (IMFL). • Developed New Make Spirit with unique profiles using different strains of yeast. • Developed SOPs for ENA production from ragi, cassava, maize, corn, wheat, sorghum and other Indian millets. • Member of core sensory panel.



DIAGEO India

• India
• Consumer Goods
• 700 & Above Employee

• Executive Scientist - Process Innovation R&D

  • 2014 - 2016

  • Developed SOP for improved flavour profile and yield of Indian Malt Whisky. • Developed spirit based RTDs using botanical ingredients.• Evaluating the effects of packaging material and improving flavour stability at elevated temperatures.• Introducing high gravity fermentations and process changes to reduce water consumption of distilleries in water stress areas. • Developed SOP for improved flavour profile and yield of Indian Malt Whisky. • Developed spirit based RTDs using botanical ingredients.• Evaluating the effects of packaging material and improving flavour stability at elevated temperatures.• Introducing high gravity fermentations and process changes to reduce water consumption of distilleries in water stress areas.



Scotch Whisky Research Institute

• United Kingdom
• Research Services
• 1 - 100 Employee

• Research Project

  • 2014 - 2014

  Master’s Thesis Project - ‘Comparison of Fermentation Performance and Flavour Development using different Distillers Yeast and Malt Wort gravities’ Master’s Thesis Project - ‘Comparison of Fermentation Performance and Flavour Development using different Distillers Yeast and Malt Wort gravities’



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• Trainee Food Quality Control

  • 2012 - 2012

  Daily microbiological testing of food, water and air samples along with conducting routine swab tests for all cooking staff. Maintaining HACCP standards throughout the hotel, assisting in quality audits and conducting seminars on health and safety practices for employees. Daily microbiological testing of food, water and air samples along with conducting routine swab tests for all cooking staff. Maintaining HACCP standards throughout the hotel, assisting in quality audits and conducting seminars on health and safety practices for employees.