Laura Weisshaar
Quality and Operations Manager, The Black Forest Distillers.
An eye for detail guided by passion for product quality: meet Laura Weisshaar, Quality and Operations Manager at The Black Forest Distillers.
From the development of a wild glass bottle to a challenging change of bottling site: Laura explains why she seeks to bring a focus on quality and process optimization to every project she works on.
Can you briefly tell us about yourself and your role at the company?
I started at the Black Forest Distillers (BFD) four years ago as a Junior Quality Manager. Today, I work as Quality and Operations Manager, leading an amazing and highly motivated team. My work has always focused on quality and process optimization. What fascinates me about quality management is how it touches every part of the company: it’s rewarding to see how everything is connected and how well-guided processes benefit the entire organization. At BFD we’re connected by a deep passion for quality and a truly beautiful product with a delicious, unique content. The closer you look, the more details you discover of the love and care going into what we do.
How does the idea of conviviality manifest itself in the work environment at TAG?
Conviviality means not just working side by side, but sharing knowledge, celebrating successes, and supporting each other through challenges. Everyone’s voice matters and mutual respect and shared passion drive our day-to-day work.
Can you tell us about an exciting project you have worked on recently?
One standout project has been the development of our wild glass bottle for the Monkey47 Sloe Gin, a bottle made from post-consumer recycled glass. The label is printed on paper made with citrus fiber waste, and the bottle is topped with a biodegradable shrink capsule over a natural cork. It’s everything you could want in a sustainable, responsible bottle – it looks absolutely stunning too.
What has been your proudest moment at TAG?
When we officially started blending and bottling at our new bottling site after successfully moving large parts of the operation. It marked the beginning of a new chapter and was the result of a lot of planning and teamwork.
What’s your favorite cocktail, and do you have a personal twist on the recipe?
A simple yet elegant combination: 5cl of Monkey 47 Sloe Gin over ice, topped with freshly pressed grapefruit juice.
It’s wonderfully tart, slightly sweet, and incredibly satisfying – perfect for any time of year, but it tastes absolute best with a few rays of sunshine.
