The University Distillery: From microbiologist to brandy sommelier

The Faculty of Life Sciences has had its own professional distillery since 2013. Equipped with modern copper stills, it is not only a place where distillates are produced, but also a teaching centre that focuses on the principles of food safety and process optimisation. Here, students are introduced to the art of distilling, with the practical application of scientific knowledge taking centre stage.

One particular example of the combination of science and practice is Dr Marc-Kevin Zinn, a microbiologist at the Faculty of Life Sciences. He recently successfully passed the fine spirits sommelier examination at the Genussakademie Bayern and the Bavarian State Institute for Viticulture and Horticulture. As a distillery sommelier, Dr Zinn brings his deep understanding of the subtleties of the art of distilling to his teaching. His expertise includes the recognition and evaluation of aromas and flavours in fine brandies, knowledge of the influence of various raw materials on the end product and an understanding of the processes that lead to the production of high-quality distillates. In the research distillery, theoretical knowledge is combined with practical experience to provide students with a comprehensive education. The faculty attaches great importance to ensuring that students not only understand the theoretical basics, but also acquire the practical skills that are important for a successful future career in the world of work.