I am not a big fan of the term “Master Distiller”. It seems to me that it is being used so much that it is more of a show title without much meaning. To me it takes more than owning a still to become a Master Distiller. The idea of being a Master in any craft once meant that the person worked a long apprenticeship followed by more years as a journeyman before being judged a “Master” of the craft by their peers. You could own your own coopering tools and shop and still not be considered a “Master Cooper” until the other Masters in the craft judged you were ready to deserve the title. It also meant that to earn this title you would present to the other Masters a “Masterpiece” showing that you had indeed perfected the skills to be a “Master” in your craft.
There are many distillers working in the industry that are calling themselves a “Master Distiller” just because they own a still. Many of them are talented and will one day deserve the title. Caleb Kilburn at Kentucky Peerless is an excellent distiller who does not refer to himself as a Master Distiller, giving the reason that he still has a lot to learn before he deserves that title. I find his attitude refreshing and having tasted his whiskeys I have no doubt he will be deserving of the title when he claims it. The problem is it’s a title that anyone can claim even if they don’t even own a still. That was not the case in the past.
I was talking with some old friends that retired from the industry the other day and they can remember when the distilleries had three “Masters”: a distiller, a blender and a taster. The Master Distiller was in charge of making the whiskey from grain to beer to distillate. That person had to make sure it all went well at every step. The Master Blender was in charge of the aging process and selected the barrels to marry together for the final product. This person had to know where to go for the barrels needed to match the brands flavor profile. The Master Taster would be in charge of checking the work of the other two Masters. The Master Taster was had probably served in the position of Master Distiller or Blender, or even both before earning this position. All three positions were seen as important position and the final product was a team effort. Not all distilleries even used the term “Master” for these positions. They were jobs that had to be done to ensure quality of the whiskey, but it was not something that was marketed to the consumer.
The industry should set a standard as to what a “Master Distiller” really is or else it risks making the term a worthless title. Maybe there should be a judging by the peers as in the old days where a bottle of whiskey is presented to a group of Master Distillers to be determined if it is a Masterpiece. This would take time as I would think that a masterpiece whiskey would be at least two years old and most likely four years old or older. The judging should be done by distillers and not the public. Not writers, not bartenders or mixologists, but people who really know the process and can determine if that person has mastered the art of making whiskey. When that happens, then the term will really be a title of great prestige and honor.
Photos Courtesy of Maggie Kimberl
August 7, 2017 at 12:38 pm
Michael, why not have all the current distillery owners send you a job description for a master distiller.
August 7, 2017 at 1:54 pm
Steve, that would be interesting but would it answer the question “What is a Master Distiller?” Maybe but probably not. There would most likely be 50 different job descriptions from 20 different companies.
August 9, 2017 at 2:43 pm
Steve in your opinion, which is more helpful – a degree in chemical engineering or mechanical engineering? The distiller does spend a lot of time repairing equipment.
August 7, 2017 at 1:29 pm
I agree there needs to be a standard for Master Distillers, however you will run into the same issue if Distilleries are in charge of bestowing the title, because a distillery will want to have a master at the helm. An independent organization of whiskey distillers, mixers and tasters should be the governing body of such a title, in my opinion.
August 7, 2017 at 1:57 pm
Interesting thought to have an independent organization in charge of the bestowing the title. They would have to be independent of the distilleries. Maybe the group should all be retired distillery workers.
August 7, 2017 at 1:30 pm
I blame it on social media.
To be/seem/appear/want/need, to have a greater social media presence, there is a need for titles. Often titles that are self inflicted. Get some peers to “Like” your profile and POOF you’re whatever you say you are.
The second element is the Marketing group. They want/need people with titles on the labels to help sell the product. Like adding the word Bourbon to a bottle of flavored whiskey.
Government makes rules and requirements but it is often up to the industry to police their own. If they don’t raise a stink, the government doesn’t turn an eye/nose to them.
Just my two cents.
August 7, 2017 at 2:01 pm
Social media is definitely one of the reasons that everyone feels that they have to have a “Master Distiller” at the helm. I have more respect for people like Caleb at Peerless who simply want to make great whiskey and ignore titles. He will be a Jimmy Russell or Booker Noe or Parker Beam of the future.
January 21, 2020 at 1:55 am
Hi Michael – Good article. Another definition of a Master Distiller is a distiller that knows what to when there is an “Oh shit!” Situation. Cheers!
January 21, 2020 at 11:00 pm
Thank you Dave. I would add at all hours, day and night.
August 7, 2017 at 4:57 pm
I love this article. Exploring this industry has proven that their is artistry at every stage of the process and it takes time, patience and experience to master the craft.
August 9, 2017 at 2:39 pm
Thank You Linda. I know many new distillers who are talented and deserve the title but respect it enough not call themselves a Master Distiller because they realize how much more they have to learn. Those are going to be the living legends 40 years from now.
August 9, 2017 at 1:35 am
Michael – Great article. Your three masters explanation hits the nail squarely on the head. It was the Seagram template. A simpler description of a master distiller is someone who is experienced in distillery operations and knows what to do when there is an “oh shit” moment. Cheers!
August 9, 2017 at 2:41 pm
Dave, I first heard of this from Ed Foote so I can see now where he got it being he retired from Seagram. Thanks for your kind words.
August 13, 2017 at 3:20 am
I like what Mr. Dave said. And the best Distillers keep oh shit monents from happening. I heard Parker Beam say one time that a distiller has to be a not only a distiller but a mechanic too. In other words, you have to know everything about everything in a plant and be ready to take on anything that happens. Shoot, there are people buying stills, have a master distiller on staff and can’t nobody in the place even fire the boiler off. It’s amazing and disgraceful at the same time.
August 13, 2017 at 2:34 pm
Tom, I am glad you liked the article. I have had several comments in person from people with distilleries that have voiced what you just said about the mechanics involved with distilling. Pump repair is a must! My point was to generate discussion and the blog seems to have done just that.
December 12, 2017 at 3:23 pm
I like the idea of a panel of Master Distillers bequeathing the title when appropriate. Of course, this wouldn’t stop others from calling themselves Master Distillers. One idea is to follow the culinary world and have a governing body that gives our stars. Anyone can call themselves a chef, but not a Michelin-star chef. Someone could call themselves a Master Distiller, but not a one, two or three starred Master Distiller. It would have to be a body outside of the distilleries and above reproach to make it worth anything. Cheers, Mike
December 13, 2017 at 6:37 pm
If I could refer you to The Institute of Brewing and Distilling the international technical education body they offer certificates, diplomas and master courses in distilling. My opinion is you should have the recognised qualification to use the term Master. Full disclosure I have the diploma and am going to start the Master in the near future so maybe I’m biased 😀
July 28, 2018 at 9:33 pm
The term is already a useless title. While I agree entirely about how abused, and absurdly so, the term is, if you consider the use of a similar term in brewing, the brewmaster (the brewer in charge of the current batch, or all production at a location), it is simply a job description. Though I’ve seen the title used when Owner or investor might be a better job description. Further, most people who are ‘masters’ in a field do not need to have that pointed out to them; few PhD holders would ask to be called doctor – and frankly you probably should worry about where that degree is from if they ask. Mastery in a field is often a knowledge of what you still do not know.
July 29, 2018 at 8:38 pm
I agree. The term has become more of a marketing term than a real position.
June 16, 2022 at 12:40 am
Just keep in mind that the person with the lowest score in the class that almost missed the grade point cutoff is still referred to by the same title, they are still a Doctor. When it comes down to it, they might be the best doctor in the group after a few years in practice. Education is just where you start, it is where you finish that matters.
July 28, 2018 at 10:59 pm
Excellent article! I learn more and more about th process. The Marketing and Public Relations aspect of the job description is huge these days.
July 29, 2018 at 12:08 am
Yes, there is always something more to learn. After a couple of decades of distilling something new will still pop up and you will have to deal with it.
January 18, 2020 at 2:31 pm
Except Caleb kilburn actually does refer to himself as Master distiller. So this article didn’t age well.
January 18, 2020 at 6:55 pm
Caleb was appointed Master Distiller, but I am not sure he considers himself a master of the craft yet.
January 21, 2020 at 1:31 pm
Michael,
Great article. This thorny issue is usually my smell test for craft distilleries. When folks are willing to put in the time and truly earned the title is a great indication of their dedication and respect for the craft.…
If only marketing departments thought the same way.
January 21, 2020 at 11:03 pm
The first thing I like to hear when I visit an artisan distiller is “I want to make the best whiskey possible.”
June 16, 2022 at 1:00 am
Michael,
I liked the article and even came back later to post a few reply’s.
If you could setup a Master Distilling program, but you had to use the currently available coursework, set the apprenticeship/experiential learning period, and define where a master work would be judged (and what grade would be required to be considered a Masterpiece).
How would you setup the program?
If nothing else it could be a path for those that want to become a master distiller. I think a master craftsperson can be from any background and start with any level of education, They just need to be dedicated to the craft and willing to take the time they need to master the skills required to create a master work in their craft.