Matt Hofmann has a passion for developing a wide spectrum of flavors from grain, but also a capacity for designing thoughtful processes. Hofmann has honed his craft developing new flavor profiles from malted barley by earning a General Certificate in Distilling with Credit from the Institute of Brewing and Distilling in London. He also holds a postgraduate diploma in Brewing and Distilling from the International Centre of Brewing and Distilling at Heriot-Watt University in Edinburgh. Currently Hofmann is working on his Master’s Thesis, which will examine the effects of pot distillation on whiskey flavor development. Matt is actively engaged in the ongoing dialogue of our industry and serves as a member of both the Institute of Brewing and Distilling and the American Society of Brewing Chemists. In 2015 he became just the second distiller ever named a Rising Star by StarChefs magazine and was also recognized by Forbes as one of America’s 30 under 30 tastemakers.
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