Journal of Distilling Science

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

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

Nathan Kreel, Ph.D., Distilling Industry Manager, Univar Solutions

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. 

Contact us

Brian Christensen
Publisher
Brian@artisanspiritmag.com

Gary Spedding, Ph.D.
Lead Science Editor
gspedding@jdsed.com

Ashley Monroe
VP of Sales & Marketing
ashley@artisanspiritmag.com