Taylor is a Whitman College cum laude grad (anthropology with minors in biology and chemistry) and has a Masters in Wine Microbiology from Washington State University. After finishing his degrees, he worked for years at Seattle’s famed Esquin Wine Merchants where he was able to taste some of the world’s most sought after wines. He was most recently at Mark Ryan Winery where he managed the wine lab and helped the guide the team through all aspects of winemaking, and he values time that he has spent working harvests at Gramercy Cellars, Rotie Cellars and Waters Winery. His publications include papers in the Journal of Applied Microbiology and the American Journal of Enology on the character and control of Brettanomyces. A native of Alaska, Taylor lives in Walla Walla with his wife Michaela and their twin girls.