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An early love-turned-profession Hofmann grew up in Tacoma, Washington and was interested in flavor from an early age. “I was fascinated by the idea of things tasting different, especially the simplest things,” he says. “The beauty of whiskey is that it’s four ingredients, and one of them is water, and yet it’s one of the most complex beverages on the planet. I became enraptured by the idea of distilling and taking this very simple, humble thing like barley, an ancient grain, and turning it into this complex beverage.” He got his start distilling apple brandy in his University of Washington dorm with a converted water purifier during his freshman year of college. An obsession soon took hold, and before long, he dropped out of school to study distilling at the Institute of Brewing & Distilling in London and Heriot-Watt University in Edinburgh.

University of washingtonUnited statesUnited kingdomSkagit valleyWashington state universityCity ofStephen jonesMatt hofmannAmerican single malt whiskey commissionAmerican distilling instituteWashington state university bread labBread labInstitute of brewingWatt university in edinburghHeriot watt universityPacific northwest