Canada’s Agri-Food sector is a significant contributor to our nation’s economy and was recently identified as one of Canada’s top growth industries over the next 10 years. Despite this, the sector continues to face a critical labour shortage that, if left unresolved, will impede the industry’s growth, employment opportunities, and overall sustainability
This document provides practical information about the career paths available for workers involved in the distilling industry. In a time when attraction and recruitment of workers is important to keep up with demand, the career ladder can be helpful to educate potential workers about the opportunities and career pathways within the sector. The career ladder is a helpful tool for employers to attract, recruit and retain productive and skilled workers.
The career pathway for Distillers illustrates the progression of foundational level to management level positions. Definitions for these occupational levels can be found in Appendix A.
When asked ‘so, how are spirits produced?,’ Vicki Denig at Liquor.com responded:
In short, via distillation. Distillation is what sets spirits apart from beer, wine, and other styles of non-distilled alcohol. Alcoholic beverages can basically be broken down into two categories: fermented (or non-distilled) beverages and fermented (distilled) beverages. Fermented beverages that do not undergo a distillation process include beer, hard cider, mead, saké and wine. Alcohol that’s fermented and distilled includes brandy, gin, rum, vodka, and whiskey.
Spirit making is a multi-step process that differs slightly depending on the type of alcohol being made: 2
When speaking about alcoholic beverage production, there can be confusion between brewing and distilling, and the roles of Brewers and Distillers. Brewing involves making alcoholic beverages – like beer, wine and hard cider from grains, fruits, and vegetables. Distilling involves taking fermented beverages, like beer and wine, and separating out the alcohol from them. 3 Both Brewers and the Distillers have extensive knowledge of their respective crafts; however, the Distiller – at the end of the distilling process – will have produced spirits such as whisky, vodka, rum, and brandy.
Distilling and spirit making, much like brewing and winemaking, is a blend of passion, science, and art. As Canadian spirit production continues to grow, post-secondary education in distilling is becoming more recognized and expected within the industry.
At the time of publication, the following post-secondary programs exist in Canada:
As a Distiller, you have in-depth understanding of the scientific, technological, and business aspects of distilling and fermentation combined with relevant skills and knowledge in product production, testing and merchandising.
Career Opportunities: Agency sales representative; distillation manager; distillation technician; distiller for small-to-large volume distillery; export licensee; operations manager; product developer; quality control inspector/supervisor.
Learn more about the program at: https://www.niagaracollege.ca/ winebeerspirits/program/artisan-distilling/
This program provides applicable and necessary hands-on training and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and management in a distillery environment.
This five month program consists of four online courses, each four weeks long, finishing with a capstone 5-day blended field study and concurrent online class. The program runs from the beginning of May to the end of September
Learn more about the programs at: https://www.oldscollege. ca/programs/continuing-education/service-industry-foodproduction/craft-distilling.html
A COMMON CAREER PATHWAY FOR DISTILLERS CAN INCLUDE:
Distillery Worker/Labourer is an entry-level position that provides an individual with an introduction to the spirit making industry and the distillery. Workers/Labourers may be involved in material handling, cleaning, packaging, and other supportive activities related to the spirit making process. This position serves as an excellent education on what is involved in spirit making and can help an individual to decide if they would like to pursue distilling as a career.
Skill Level: Foundational Skill (FS)
Educational Requirements: No prior experience or training in a distillery; high school diploma or equivalent may be required/preferred; training is provided on-the-job.
Related NOC Code: NOC 95106
– Labourers in food and beverage processing
Career progression from a Distillery Worker to specialized spirit-making roles typically requires post-secondary education/training.
Assistant Distillers (known in some operations as Distilling Technicians) work under the supervision of Distillers. They are responsible for assisting with the manufacturing, storage, bottling, labelling, and packaging of distilled products. They also play important roles in cleaning and sanitation of the distilling plant area and may also participate in sample collection, analysis, and evaluation. Assistant Distillers may also lead tours of the distillery to visiting guests.
Skill Level: High Skill (H)
Educational/Experience Requirements: Post-secondary training in distilling is often required; minimum 4 years experience in a distillery (in positions related to the spirit making process) is required if the individual has not completed formal education.
Related NOC Code : NOC 94140
– Process control and machine operators, food and beverage processing
Distillers are responsible for overseeing the spirit making process from preparation through to bottling. They often provide direction supervision to Assistant Distillers, who are less experienced in the spirit making process and provide mentorship and guidance to the next generation of Distillers. They play a central and critical role in the overall business of the distillery, combining their understanding of processes with the creative spirit of distilling, for product development and innovation. The scope of the Distiller role varies depending on the size and type of the distillery. For example, Distillers working in small-scale, artisan distilleries often wear many hats and are involved in almost all operations. In larger distilleries, a Distiller may be focused on one product or process, allowing them to become an expert in their specific area.
Skill Level: Supervisory Skill Level (H)
Educational/Experience Requirements: Postsecondary training in distilling is typically required; minimum 2 years experience as an Assistant Distiller often precedes the promotion to Distiller.
Related NOC Code : NOC 94140
– Process control and machine operators, food and beverage processing
Blenders/Minglers are specialized, skilled Distillers that have an amazing nose and palette (aka sense of smell and taste) that allows them to blend products – by combining barrels and batches – to create signature spirits. In many operations, this role is assumed by the Lead/Head Distiller; however, in larger operations, this may be a position that is dedicated to new batches and blends.
Skill Level: High Skill Level (H)
Educational/Experience Requirements: Postsecondary training in distilling is typically required; minimum 2 years experience as Distiller – and a talent for tasting and blending – often precedes the promotion to Blender/Mingler.
Related NOC Code : NOC 92012
– Supervisors, food and beverage processing
Typically employed by larger distilleries, Lead Distillers are the most experienced Distillers in the production process and play a role in the personnel management of the production team (e.g., distillery workers, assistant distillers and in some cases, other distillers). This role involves additional ‘people management’ skills and is a blend of production and human resource management. They may be involved in personnel hiring, scheduling, discipline, and training.
Skill Level: Supervisory Skill Level (S)
Educational/Experience Requirements: Postsecondary training in distilling is typically required; typically, 1-2 years experience as a Distiller often precedes the promotion to Lead/Head Distiller. Additional training in personnel management is a strong asset and may be required by some employers.
Related NOC Code : NOC 92012
– Supervisors, food and beverage processing
Master Distillers have the responsibility for managing the distillery’s production team and take pride and ownership of the quality and craftsmanship of the products being produced. They oversee all aspects of the production, from sourcing raw materials through to bottling. They are recognized for their skill in the art and science of distilling and play a key role in developing and testing new products; designing and implementing quality control, sampling and planning programs; and developing and implementing specifications, processes and procedures. They often work closely with scientific/quality control personnel, sales and marketing, logistics and warehousing departments. The role of Master Distiller is a career goal for many Distillers and is a recognized and valued role in the industry.
Skill Level: Management Skill Level (M)
Educational/Experience Requirements: Post-secondary training in distilling is typically required; minimum 5-7 years experience as Distiller often precedes the promotion to Master Distiller at a distillery. Additional training in management and business operations is a strong asset.
Related NOC Code : NOC 90010
– Manufacturing managers
Foundational Skill Level
Foundational Skill Level positions are often the entry-level positions or those jobs that required no prior experience or training to work in the specific industry or sub-sector . A high school diploma or equivalent may be preferred but is not required by most businesses. Training for foundational skill level jobs most often occurs on the job; job shadowing is important for these entry-level positions
Semi Skill Level
Semi Skill Level workers typically have 6 months – 1 year of experience working in foundational skill level positions within their facility . A high school diploma is often preferred but may not be a requirement. Workers in this job class typically receive training on the job and also receive WHMIS, food safety and food safety management system training, like HACCP . Workers who start in Foundational Skill Level Positions often progress into Semi Skill Level positions as they gain additional experience and training. *There are no Semi Skill Level positions noted in the Distiller Career Pathway.
High Skill Level
High Skill Level Workers typically have at least 1 year of experience (typically 1-3 years) in their respective sub-sector and have often performed a range of tasks that are completed on the production/processing line . Depending upon the sub-sector, formal education may be required to transition from semi skill to high skill level positions . In general, a high school diploma is the minimum educational requirement for advancement into high skill level positions . Additional training related to supervising workers may be provided in-house . Workers receive WHMIS, food safety and food safety management system training . Workers in Semi Skill Level positions often advance to High Skill Level positions as they gain additional experience and training.
Supervisory Skill Level
Supervisory Skill Level workers typically have 2-3 years of experience in high skill level positions within their respective sub-sector . Additional training in production management, supervising and employee management may be required and provided by the company . Post-secondary education is typically required supervisors . In distilling, supervisors often begin their careers as Distillers – a high skill level position .
Management Skill Level
Management Skill Level workers typically have a minimum of 5 years of
supervisory experience within their respective sub-sectors. Leadership
experience is considered an asset. A post-secondary education may be required
or considered a strong asset
. Additional training in management is often required
of job incumbents. In general, Managers require WHMIS, food safety and food
safety management system training
.
