b'A N N A M A N T H E A K I S B L E N DS S C I E N C E A N D A R TFor Anna Mantheakis 10,lead distiller of technical development and innovation at Westward Whiskey in Portland, OR, it was her time at SOU that helped her gain the skills she needed to shape a successful career in the spirits industry, and it also taught her to trust in her potential. I didnt believe in myself very much when I started college, but I had teachers who saw a lot of potential in me, and they told me that, said Mantheakis. Thats the beauty of having all of your teachers know you personally. I ended up exceeding expectations and thriving.Mantheakis, who is from the Applegatecreative and technical decisions are made Valley in southern Oregon, decided to startto shape your product. I love the physical It tookher college career at SOU, the college bothchemistry of distillation, I love the process her mother and her grandmother attended.of distillation, and I love spirits, she said.me a whileMy grandmother was at the school when itIn her work, Mantheakis focuses on was Southern Oregon Normal School, andthe science of distilling while also taking to findmy mom went there when it was Southerna creative approach to the whiskeys the Oregon College, she said. I had intendedcompany creates. I run the lab, but I also the rightto transfer to a bigger school outsidespend a lot of time coming up with new southern Oregon, but I ended up reallyapproaches and testing new methods. I balanceliking SOU, so I stayed. wear a lot of hats, so every day is different, Mantheakis had a difficult time decidingshe said.betweenon a path of study and was torn betweenMantheakiss adaptability is reflected in art and science. She then learned abouther approach to tasting the spirits she helps both sideswinemaking and found that it combinedto create. Simply evaluating a spirits flavor both. It took me a while to find the rightcan be a challenge. For Mantheakis, sounds of myself,balance between both sides of myself, butcan distort her sense of smell and taste; SOU provided the space and support Iits a condition known as synesthesia. So, needed to explore my interests, she said. when evaluating whiskey, noise within the but SOUAfter graduating with a double majortasting space can change how she perceives in chemistry and biology, Mantheakisits aroma and flavor. providedapplied to the UC Davis winemakingI had to learn how to hack my own brain program. The UC Davis Masters inand to make my synesthesia work for me, the spaceWinemaking is highly competitive, andshe said. I downloaded dozens of sounds she credits her SOU science educationfrom an online sound archive and played andwith her acceptance. My educationthem while tasting. Through trial and and credentials from SOU got me intoerror, I decided what was helping me and support that program. Thats something towhat wasnt. be very proud of, she said. Theres aMantheakis has a go-to playlist for tasting I neededmisconception that SOU is so small andspirits and developed unique playlists so local that you cant go from there to dofor certain flavors. Every sound shines a to explorebig things, said Mantheakis. Thats justdifferent light on the whiskey, she said.not true. SOU gave me a strong, hands-onWhen youre a distiller youre not myeducation that helped open doors for me. just called on to do one thing over and After several years in the winemakingover for the rest of your life. You have interests. business, Mantheakis realized that sheto do many different things in different wanted a greater challenge and moved intoways at different times under different the spirits industry. Whiskey gives youcircumstances, said Mantheakis. And that more levers to pull than wine, more waysis what she loves about her career choice.to innovate. In spirit distillation, all these 12 NEWS FROM SOUTHERN OREGON UNIVERSITY'