Through the end of the year, we are examining life’s marquee moments through the unique experiences of baby boomers, Gen X and millennials in a series called the Generation Project. As part of the series, we’re bringing back some of our favourite articles that tell these stories.
Why would anyone leave a successful career in biotechnology for something entirely uncertain? For chemist David Perkins, it was the seduction of caramel and vanilla.
Those scents led Perkins away from Silicon Valley, to distilling small batches of whiskey in Utah at the age of 40.
“I love whiskey: tasting it, smelling it, making it, getting it fresh out of the barrel, tasting it off the still, changing recipes, trying different yeasts, studying what makes one grain better than another,” said Perkins, who has brought his deep understanding of chemistry to his whiskey-making.