As a chartered accountant and tax advisor, Jennifer oversees the daily management of Tipperary Boutique Distillery.
Jennifer grew up living beside many of the Scottish distilleries which her father managed and is passionate about whiskey. She has been successful with Tipperary’s independent bottlings, being awarded Tipperary’s Best Young Entrepreneur in 2017, was a 2017 finalist in AIB’s Start Up Academy, participated in Going for Growth’s 2019 Starting Strong initiative, and was Whisky Magazine’s 2019 Irish Whiskey Brand Ambassador of the year.
In 2020, Jennifer worked with the team to oversee the construction of Tipperary’s first distillery in more than 150 years.
As an internationally acclaimed whiskey expert, Stuart has spent over 40 years working with Scotland’s most famous whiskies and now specialises in providing technical advice to start-up distilleries. Graduating as a Chemical Engineer from Herriot-Watt University in 1979, Stuart worked with Arthur Bell & Sons in Dufftown, Pittyvaich, Blair Atholl, Inchgower and Bladnoch. He has managed Highland Park Distillery in Orkney, Glenrothes, Glenfiddich, Balvenie, Kininvie and Girvan Grain distilleries. In 2008, Stuart purchased Glenglassaugh Distillery on behalf of overseas investors, refurbished it and brought it back into production after 22 years.
Stuart is bringing all that experience to Tipperary and advises on our fermentation and distillation processes, wood choice, and maturation decisions.
Chief Agricultural Consultant
Liam’s family has been farming the land at Ballindoney Farm and tending to crops for over 200 years. Arable farming is in their blood and they have a special connection to the land. Liam is responsible for the home-grown raw ingredients that go into producing our future whiskey: only the best Irish barley and purest water from the land at Ballindoney Farm is used in the production of Tipperary Boutique’s premium whiskies.