The peer-reviewed Journal of Distilling Science (JDS), is for the publication of reviews and solid research. It is open to an international audience, publishing high-quality and original scientific papers reporting significant research, technical reports, applicable analytical techniques and methods, and reviews, that deal with the scientific and technical disciplines applied primarily to the distilling of high quality potable alcoholic beverages (biology/microbiology, chemistry/biochemistry, molecular biology, physics and engineering). Acceptable research and review areas include those related to brewing, fermentation (including multiple parallel and solid-state fermentation and koji production, etc.), distilling, maturation and distribution of quality distilled spirits and to their associated raw materials and by-products. Papers will be accepted for review from universities and colleges, research institutes and industrial laboratories, distilleries, raw materials producers, and allied industries supporting the testing and quality control functions of distilling operations. All submitted materials will be sent to three expert reviewers for their considered assessment with due consideration to all confidentiality.
Members of the board include:
Aaron McLeod, Hartwick College Center for Craft Food and Beverage
Akira Wanikawa, Ph.D., Nikka Whiskey
Alan Wolstenholme, BSc, MSc, The International Center for Brewing & Distilling, Heriot-Watt University
Alex Speers, Ph.D., University Dalhousie
Ana Guadalupe Valenzuela-Zapata, Ph.D., Agave Lessons Educational Services
Andre R. Alcarde, Ph.D., University of São Paulo (College of Agriculture Luiz de Queiroz)
Andrei Prida, Ph.D., Seguin Moreau
Annie Hill, Ph.D., The International Center for Brewing & Distilling, Heriot-Watt University
Bowen Wang, Ph.D., Beijing Technology & Business University
Bradley Berron, Ph.D., James B. Beam Institute for Kentucky Spirits, University of Kentucky
Chris Paumi, Ph.D., Fusion Brewing
Christopher Gerling, Ph.D., Cornell University
Christopher J. Findlay, PhD, CFS, FIFT, Compusense Inc.
Conor O’Driscoll, Heaven Hill Distillery
Darrin L. Smith, Ph.D., Avila University
Dean McDonald, MSc, PGdip, BSc., 1881 Distillery
Denise R. Anderson, MSc., Retired Analytical Chemist
Derek D. Bussan, Ph.D., Eastern Kentucky University
Elizabeth Liz Rhodes, MSc. Dipl. Dist, Spirit Safe Consulting
Frances Jack, PhD, Dipl Dist, FIBD, The Scotch Whisky Research Institute
Franklin Chen, Ph.D., University of Wisconsin-Green Bay
Gordon Burns, ETS Laboratories
Gregory H. Miller, Ph.D., UC Davis
Guillaume de Pracomtal, Canton Cooperage
Jacob Lahne, Ph.D., Virginia Tech
Jamie Baxter, BSc, Craft Distilling Services Ltd
Jeannine Delwiche, Ph.D. CFS, Tasting Science, LLC
John D.E. Jeffery, MSc., Bently Heritage Estate Distillery
John Edwards, Ph.D., Process NMR Associates, LLC
Keith R. Cadwallader, Professor of Food Chemistry, University of Illinois, Department of Food Science and Human Nutrition
Kurt A. Rosentrater, Ph.D., Iowa State University
Luis Ayala, The Rum University / Rum Central
Martin Williams, Irish Whiskey Industry/Chemical Industry
Matt McCarroll, Ph.D., Fermentation Science Institute, Southern Illinois University Carbondale
Matthew Pauley BSC, Dipl Dist Assistant Professor (Distilling)
Michael Qian, Ph.D., Oregon State University
Miguel Cedeno, Tequila/Mezcal Expert
Molly Troupe, MSc., Freeland Spirits
N.A. “Nik” Willoughby, Ph.D., Beng. Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University
Prof. dr Nermina Spaho, University of Sarajevo, Faculty of Agriculture and Food Science, Bosnia and Herzegovina
Patrick Heist, Ph.D, Ferm Solutions, Inc. and Wilderness Trail Distillery
Patrick M. Hayes, Ph.D., Oregon State University
Paul Hughes, Ph.D., Oregon State University
Ray Marsili, Ph.D., Marsili Consulting Group
Reade Huddleston, MS.c, Headframe Spirits
Richard Curtis Bird, Ph.D., Auburn University
Robert J. Arnold, MSc., Ph.D in Training
Rob McCaughey, WSET Americas
Roy D. Desroches, University Vermont
Seth DeBolt, Ph.D, James B. Beam Institute for Kentucky Spirits, University of Kentucky
Sir Adam Carmer, Ed.D., University of South Florida
Steve Wright, MSc. Spiritech Solutions Inc.
Stuart Joseph Williams, Ph.D., University of Louisville
Thomas S. Collins, Ph.D., Washington State University Viticulture & Enology Program
Toshio Ueno, Sake Samurai, Sake School of America and Mutual Trading Co., Inc.
Frequently Asked Questions
Is the JDS open access?
The JDS is a partial open access journal, providing a selection of primary research articles and abstracts free every issue. Full online access and print editions will require a journal subscription.
Who will manage the peer-review process?
The JDS is working with an independent editorial board associated with the soon to be formed non-profit, Society of Distilling Scientists and Technologists (SDST). Over 50 scientists, academics, and distillers from around the world sit on the independent editorial board.
Will authors be charged submission fees?
No. Neither the JDS or the SDST will require or accept payment for content submissions.
How will the peer-review and proofreading process work?
Articles will be submitted directly to the editorial board who will vet the content and assign three reviewers if base standards are met. The reviewers will independently process the article, and accepted papers will be delivered to JDS for layout and design. The JDS will design the layout and have a team of proofreaders review the article (grammar, punctuation, syntax, etc.) and provide a proof to the review board and author for any final corrections and approval.
Will the JDS have sponsors?
Yes, the JDS will have 4-6 sponsors each issue to financially support the scientific publication. Sponsors will not interact with the editorial board regarding sponsorships, and all advertising and content will be separate.
Will Sponsors have any involvement in the editorial process?
No, the editorial board is a separate body from the JDS publishing team. Sponsors will have no control over content or the review process.
Will there be advertisements in the pages of the JDS?
No, sponsor and financial supporters will be highlighted at the beginning of the publication only, and no other advertisements will appear in the pages of the JDS.
How will the JDS be distributed?
The open access articles and abstracts will be available online for free. Digital access to the full publication is available to members of the SDST. Physical and digital copies will be available for a yearly subscription. Academic libraries will have access to physical and digital versions.
Will individual articles be available for purchase?
Yes, digital versions of individual articles will be available for 120-day access.
How often will the JDS be published?
Two times a year initially (2021), with a goal for quarterly long term
Will the JDS be a digital only publication?
No, the JDS will be available online and in print to subscribers, and academic libraries.
How much will a subscription to the JDS cost?
A yearly subscription will cost $120. All Members of the SDST will receive access to the digital version.
What is included the JDS subscription?
Subscribers will receive digital access and print copies of JDS, as well as a print copy of Artisan Spirit Magazine (ASM), and access to a searchable database off all past issues of JDS and ASM.