Feb 07, 2022

Text by Libby Foster | Image by Pat Byington | Published September 15, 2021 in Bham Now

Skyler didn’t become a distiller just because she’s a bourbon drinker. More than anything, she was fascinated by the science of distillation.

While studying at Auburn University, she learned about distillation in her chemistry courses. She was hooked, and quickly changed her major to food science.

Skyler interned with Dread River in college. There, she got to put her passion into action.

“I love it. I love the science behind it and I love the fact that you never really know what you’re going to get out of a distillation. Barreling is one of my favorite things in distilling because, depending on the type of wood and how long it stays in there, you get different tastes.”

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