Master distiller is a title often used for a distilling expert or a key leader or owner at modern distilleries. The title doesn't have a fixed definition and can mean different things at different companies. Although the craft of distilling has existed for centuries throughout history, the term "master distiller" only dates back as far as the 1800s when it was first used to acknowledge the distilling expertise and knowledge a person gained after practicing and perfecting the craft of distilling for many years. In more recent usage, the term can have a much broader meaning and is sometimes used for owners and company leaders who run their companies but do not actively create the distilling recipes and processes used at their distilleries.
History The craft of fermenting and distilling beverages dates back centuries, but the actual term "master distiller" has not been around for nearly as long. The 1867 edition of The English Cyclopaedia (Arts and Sciences section) offers a clear definition of the original meaning of the term:
"He tests the specific gravity of all the liquids as often as he pleases; he requires that the numerous pipes shall be painted, some black, some red, some blue, and some white, in order that he may know which is for the conveyance of wort, which for wash, which for the first spirit, and which for the finished spirit; he demands the aid of ladders and passages to give him access to every part of every piece of apparatus. In short, the master distiller is so thoroughly controlled in all the operations, that nothing but the prospect of large profits, arising out of a large business, would induce a manufacturer to wear such shackles." Originally, master distiller was a term most commonly used in relation to bourbon whiskey, both before and after Prohibition in the U.S., and its historical usage was typically limited to only those who had truly mastered the craft of distilling. In particular, Kentucky bourbon makers often had a hierarchy that consisted of distiller, head distiller, and master distiller.
Common responsibilities Although the level of scientific involvement may vary, master distillers usually supervise the production of the spirits made at their distilleries and are responsible for the final products and their quality. It was once common for master distillers to simply learn through years of hands-on experience, often as apprentices, but now many distillers – even those not labeled as master distillers – have related academic backgrounds with degrees in chemistry, biology, microbiology, food science, or actual distilling. At the very least, those with master distiller titles typically have some type of related experience and the skills necessary to manage staff and supervise food safety throughout the distilling process. They also frequently possess the public relations skills needed to communicate with the public and the press. A master distiller's exact responsibilities will vary, depending on the company, but common job duties include:
Product development A modern master distiller who fits the traditional definition and actively participates in the production of existing spirits and the creation of new ones often has a background in chemistry and yeast physiology combined with years of distilling experience. However, some learn to master their craft without a formal education or training, instead learning from mentors who train them on the job. Regardless of the method, they learn how to take raw base ingredients, such as various grains for different types of whiskey or sugar cane for rum, and create fermented washes designed to produce spirits with very specific desired characteristics. The spirit produced at different points in the distillation process varies in quality and has different characteristics. Making "cuts" to the distilled spirit to separate the heads (foreshots), hearts, and tails (feints) is an important part of the process that is often supervised by master distillers. They also choose the type of container for aging, such as wooden casks, and make decisions about blending, filtration, coloring, and bottling. Even when master distillers entrust recipe-based decisions on malting, fermentation, maturation, and blending to other experts on their teams, they are generally responsible for the quality of the final product. They usually source the raw materials themselves and work with tasters on quality control to ensure consistent quality and flavor across all batches. They also have to ensure the distillery maintains the proper facilities and equipment for long-term storage for products that require aging.
Marketing Master distillers often participate in the development of marketing campaigns and financing initiatives for new and existing products. With a goal of maximizing the value of the spirits produced by the distillery, they often incorporate the opinions of marketing teams and tasters into the product development phases. Additionally, master distillers often serve as the "face" of the distillery, meaning they are usually the recognizable person who interacts with the public and the press at tastings, product launch events, trade shows, and other key events. They work with everyone from customers to wholesalers and sometimes even other distilleries to promote products and gain a loyal following of satisfied customers.
Management In addition to managing staff, master distillers are often responsible for managing the day-to-day operations of the distillery, including handling finances and organizing distribution systems. They may have varying levels of involvement in the distilling process but usually at least manage the distilling team and plan staff training and development for a range of duties, including distillery functions like mashing and fermenting and administrative functions like accounting. Ensuring the team meets food safety standards at all times is also a key responsibility.
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