Brown-Forman appoints new distillery manager

Brown-Forman has announced that Juan Merizalde Carrillo will fulfill the role of distillery manager at the Old Forester Distillery

Located at 117 and 119 Main Street along Louisville’s historic “Whiskey Row,” the distillery and Bourbon experience will open in late spring 2018.

Juan brings his knowledge and talent to the current Old Forester team, complementing the expertise of president Campbell Brown; master taster Jackie Zykan; and Brown-Forman master distiller Chris Morris.

Juan’s background in whisky making began in the Brown-Forman research and development lab in 2007. Since then, Juan has assumed roles in quality, operations, and corporate engineering, as well as a management position at Jack Daniel Distillery. Juan has also held various leadership positions within Brown-Forman Distillery Operations, giving him the well-rounded skills for this new role as the Old Forester distillery manager.

Campbell Brown, Old Forester president says: “Juan is the perfect recipe for what we need to manage the Old Forester Distillery. His experience in a lab environment coupled with his production knowledge provide a strong base for a unique facility that will showcase the art and science of Bourbon making under one roof.”

In this role, Juan will oversee the whisky making craft for the Old Forester family of brands. He will lead the operations team at the Old Forester Distillery showcasing the craftsmanship and authenticity of Old Forester while also ensuring the team plays an active role in what will be a highly engaging consumer and visitor experience.

Leanne Cunningham, senior vice president, general manager of Brown-Forman Brands says: “Juan’s balance of technical expertise, passion for crafting great Bourbon, and success in leading high performing teams makes him the ideal leader for this truly authentic urban distillery on Whiskey Row."

Brown-Forman project manager, Mike Beach, will continue to oversee the distillery construction as Juan handles the whisky production details moving forward.

16 October 2017 - Sam Coyne The Drinks Report, news editor