Let’s update my post on being a Master Distiller.

The term Master Distiller didn’t really come into use in the US until the 1980s. This coming from several actual master distillers. Before then, it was mostly being a plant superintendent like a foreman of a factory in fact it really was. It became a respected title. It’s now a relevant term.

https://www.merriam-webster.com says Master is “a worker or artisan qualified to teach apprentices, an artist, performer, or player of consummate skill, a great figure of the past whose work serves as a model or ideal” –add this to ‘in Distillation”” you get Master Distiller.

The term designates mastery in distillation. It goes beyond that now adding duties such as maturation, blending, selection, sales and marketing etc. but first and foremost, Distillation. You need to know diverse things like proper moisture levels of corn to be used or not, fermenter temperatures, maybe all the way to what fits on a store shelf best. I had a long conversation with Jim Rutledge about this very thing. He explained that when discussing the wide and thin Small Batch bottle of Four Roses extra shelf space frontage, bottle breakage (thinner walls break easier), shipping were things he discussed in his meetings before release. He completely understands the beginning of the life of the booze and foremost how to make it well mastering the process. At his recent 50th Anniversary event he explained a batch going into the 125th Edition and its yeast that had gone nuts that turned into a particularly great Batch. He recalled how it looked and behaved from a microscope. This is why most Master Distillers are expected to show such expertise and to give a feeling and guarantee of excellence.

I now see distilleries popping up all over where the owner/s may be a lawyer, real estate investor, investment banker or any number of things and immediately run out to the nearest printer and get the “master distiller” tag attached to a business card like a badge of courage. In effect it’s a slap in the face of all of those that have come before them. Once you start distilling something, maybe loosely use the term distiller if you want but it should also be understood and respected that mastery of distillation shouldn’t be implied. Anything else is strictly Fluffing one’s ego up or that of the owners of the brand. Yeast and a microscope is unknown to them, especially when it comes from a bag.

I’ve said it many times before regarding places like Chatham where slick Willy Pratt was given the title for years until they actually opened a real distillery and he was bumped out for real distillers. Willy had never distilled a drop in his life. I’ve spoken to many true master distillers privately and they all feel that it’s a term of respect and using it prematurely is somewhat of a slap in the face for their accomplishments. Their eyes roll from such things as when week long classes to become Master Distillers are discussed. If you want to measure your “Mastering” skills as a distiller one only need to look at the likes of Parker Beam or Jim Rutledge.

On this topic as Jim offered his condolences for Parker he said “….he “Earned” the title “Master Distiller” of Heaven Hill Bourbons. Earned being the key word here. Its an earned title not one to be offered, given or presented or bought. After Parker’s recent passing people lined up outside the funeral home for a two hour wait to pay their respects. Cold and rainy I heard also. A true Master of Distillation and so many other things.

One such exciting distillery with lots of potential is now just starting up in Kentucky and I found it critical of them continuing to use the term Master Distiller for their new person that will be distilling. This was being done while the only distillation happening was in a pot in a laboratory. The distiller is truly a great smart, passionate person that will certainly become a Master and her employer a success—But not for a while. Again, strictly a marketing ploy but if you’re giving your consumers a false sense of expertise then you’re starting off on a very bad foot.

My recommendation is call yourself just about anything else that does not involve mastery. If you want to pick “distiller” give it at least a year of doing the job making whiskey before adding the term master. I don’t think this is petty, I think it’s a badge of honor which unfortunately is quickly disappearing.

Almost every major Distillery has a person most have never heard of that stays back at the distillery and runs things. The number two. Whenever I’m at Willett I notice Terry there working the stills. He’s there early, late, weekends. Although Drew is the Master Distiller, Terry could hold his own against many real Master Distillers and kick the ass of the fakes. He’s quietly making some of the best Bourbon and Rye whiskies. I mention Terry as he’s one quietly making real whiskey we love at Willett with Drew. I’ll bet “Distiller” is fine with him.