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< Previous10 Toby’s Forewords & Report The Council of Whiskey Masters is a world leading educational programme and qualification of whiskies and also a group of top industry specialists with some legendary members of the advisory board from around the globe. It has many top whisky stars on its advisory board with the greatest names of our industry. It is a great pleasure to be in such an elite professional company with legendary storytellers, writers and historians, production specialists and other top professionals of the whisky world. We gathered on the remote Isle of Raasay for our annual examination event earlier this year. This was our third annual gathering and exams and the first ever Level 4 - Master of Whisk(e)y Exams. We had a selection of outstanding examination jury members including some of the biggest names in the world of whiskies and many of them were actually also International Drinks Specialists members and friends. Personally, I was honoured with the trust to run one of the inaugural Master of Whisk(e)y panels and a couple of other Master of Scotch panels. We had a great number of candidates and memorable historic days with incredibly difficult and complex exams but with amazingly well prepared candidates. Arthur was one of the other main panel chairs and needless to say, he has done a superb job as always. This was a historical occasion and a pleasure to experience it and to be an integral part of it. Imagine being there as an examination panel member or being the head of the panel at the first ever Master Of Wine or Master Sommelier exams back in the days. Magical and historical moments and lots of extremely hardworking and talented candidates passed and became part of the Council of Whiskey Masters. I tell you more about the location in our separate Isle of Raasay Distillery article but it must be mentioned that Alasdair Day and William Dobbie were great hosts and it was a pleasure to work with Mr Day on my panels as one of the examiners. Thank you. Raasay is a must if one goes as far as the Isle of Skye and it is well worth the detour and is a must in my opinion. Dear reader, you know my background and I have seen many distilleries but this one is definitely one to visit. 1112 Back to the ‘Council’ as we passionately call it; it is growing and going strong and helping with a very high quality education and study programme and mentorship that is unparalleled in the spirits industry. - personal note: there are other whiskies related educational programmes around and some are absolutely brilliant but this is a different level and quality. Being there for days on the same location as the fellow judges and candidates in Raasay House, one learned bits like how important some study groups were and some mentorship from board members and previous candidates who have already passed their exams and became Masters of Scotch or Bourbon in 2023 and 2022. It was naturally great to see some legendary whisky personalities and authors of many of our favourite books on whiskies but for me it was even more interesting to see how past candidates who are part of the Council now worked so brilliantly both to help others with their studies as mentors and on the examination panels. They were doing a fantastic job and a very fair and honourable work with a lot of integrity and enough compassion towards the candidates to make our examination panels feel richer and better. I’d like to highlight the work of our very own Sam Wright and thank Sam for his contribution and also thank Nik Kosobucki for his help during the exams. Personally I thank Dave Broom for his excellence and Steve Beal for all his mentorship and oversight of the events and Jörn ‘Joey” Kleinhans for being the mastermind behind The Council. Tremendous work throughout. As I have said in a couple of interviews, the council and the Master of Whisk(e)y programme is just unique and outstanding and highly recommended but it is also a big challenge at the top level and an outstanding achievement to pass the level 3 and 4 exams to become Master of Scotch or Bourbon and to get the level 4 Master of Whisk(e)y qualification certificate. Please feel free to get in touch and to learn more information or if you fancy a chat about your journey with the council. I am here to help to discuss anything so as Arthur, our Managing editor and fellow advisory board member of The Council. 13 Dear Reader, you might wonder what’s the correct spelling of whisky or whiskey and why is the whisk(e)y written like that. It is confusing at the first sight but the following will explain it nicely: The Council of Whiskey Masters was founded in the USA and Whiskey is their correct spelling in most cases, The Master of Bourbon and the Master of Scotch are spelled how they should be back in their subject’s home country. The tricky one is the Level 4 Master of Whisk(e)y when the candidate can choose how to spell it as they can be representing the Council anywhere globally and chose the spelling of their title accordingly. whisky or whiskey? Watch our official “Master of Whiskey” Documentation here CLICK HERE TO WATCH14 THE COUNCIL OF WHISKEY MASTERS Names 9 new MASTERS OF SCOTCH, 2 new MASTERS OF BOURBON and 6 MASTERS OF WHISKEY following the 2024 Annual Master Exams held on the Isle of Raasay Isle of Raasay Distillery, West Highlands, Scotland April/May 2024 More than 40 members and candidates of THE COUNCIL OF WHISKEY MASTERS, a global body dedicated to whisk(e)y education, convened at the Isle of Raasay Distillery, near the Hebridean island of Skye, to conduct annual Master examinations and to name newly confirmed Masters in the Scotch and Bourbon specialties, as well as the first ever Masters of Whiskey named by the Council for their global whiskey knowledge. The international judging panel consisted of Council board members, who are globally acclaimed whiskey authorities and accomplished industry veterans. Many have served on the Council’s board of advisors since its founding in 2019: Steve Beal, Dave Broom, Martin Duffy, Sébastien Gavillet, Monique Huston, Charles MacLean, Becky Offringa, Hans Offringa, exam chairs Martin Duffy, Tobias Gorn and Arthur Nägele, chairman of the board Bernhard Schäfer, as well as Masters of Scotch Dan Crowell, Adam Edmonsond, Nik Kosobucki, Siddharth Sawkar, Guy Sporbert, John Wabeck, Sam Wright, and Master of Bourbon Tom McCormick. The examinations included intense blind tastings, in-depth oral theory exams, as well as essays on a wide range of topics. Candidates were reviewed on all aspects of their chosen specialization, covering history, production, all major distilleries, knowledge of the trade, tasting competence, regulations and standards of identity, and more. Judges evaluated all candidates independently and elected new Masters based upon agreed standards developed and consistently upheld by the Council. To become a candidate in the Master program, individuals must first pass the first and second levels of the program through remote study. The study program is open to all individuals worldwide, and enrollment details are available at www.WhiskeyMasters.org. Twenty-five qualified individuals were enrolled in the 2024 Master program, and among them 17 passed the exams. THE COUNCIL OF WHISKEY MASTERS is pleased to announce the following exceptionally talented and dedicated professionals as new Masters:15 James Ball,Master Of Scotch Alessandro Di Berardino,Master Of Scotch (first Master in Switzerland) Will Breslaw,Master Of Scotch Bruce Deng,Master Of Scotch (first Master in China) Mark Griffith,Master Of Scotch Michael Hitchcock,Master Of Scotch Ty Kinter,Master Of Scotch Ai Kuroda,Master Of Scotch (first Master in Japan) Andy Westley,Master Of Scotch Carmen Hartwich,Master Of Bourbon (first Master in Australia) Kevin Malta,Master Of Bourbon As of April 19th, 2024, the above individuals are full members of THE COUNCIL OF WHISKEY MASTERS for life, subject to the Council’s code of conduct. The following six professionals, who had previously passed the Master of Scotch or Master of Bourbon exams, and who were already full members of the Council, became the first to ascend to the highest designation awarded by the Council, Master of Whisk(e)y: Dan Crowell,Master Of Whisky Adam Edmonsond,Master Of Whisky Nik Kosobucki,Master Of Whisky Tom Mccormick,Master Of Whiskey Siddharth Sawkar,Master Of Whisky Sam Wright,Master Of Whiskey (The Council allows program graduates to choose their preferred spelling of the word “whisk(e)y,” consistent with their specialization.) Many candidates who did not pass the exams are expected to continue in their studies and will be supported and mentored by the Council toward success in later examinations. Alasdair Day, Master Distiller of the Isle of Raasay Distillery, has also joined the Council as the newest member of its advisory board, after serving with distinction as a guest examiner and judge. THE COUNCIL OF WHISKEY MASTERS currently consists of more than 60 full members worldwide. Since its inception in 2019, the Council has developed and supported thousands of certification examinees, from more than 50 countries. The next Master exams are scheduled for April 2025, to take place in the United States. Enrollment is open now. All program and contact information can be found at www.WhiskeyMasters.org The full list of board members is published at www.whiskeymasters.org/whiskey-masters Contact information: Office@WhiskeyMasters.org16 Get to know the new Masters: Who are you? I am an engineer with a passion for learning. After having met some convincing people, and taking a phenomenal tour of Jack Daniels, I decided to take on whiskey as a full time hobby. I spend as much time as I can reading and learning, getting outside, and travelling. Why did you sign up? I was looking for the best way to expand my knowledge, and explore options to get into the industry. Through the Council, I’ve been able to meet all the right people to get much closer to accomplishing that dream. Any tips or advice on studying, what’s your strategy? Consistency is key, but studying smart is better than studying hard. Study with others taking this journey, read everything you can, search the web for bits of information. With the breadth of material, consistent tasting and reading the months leading up, one cannot rely simply on past experience. Any blind tasting training tricks or tips from you or you have learned from others? Having tasted very broadly with intention is the most effective way to guarantee satisfactory tasting ability. Asking yourself about the structure of your whiksy samples as you taste, proof, region etc. allow the recall to occur more naturally, instead of tossing them back casually. Most memorable moment at the exams? As the candidates were waiting for their results, one-by-one they would come back, and when it was made known that they had passed, the amount of joy and celebration in the room was unforgettable. Applause and hugs all around. How does the new title affect your life, how does it feel being a Master? Becoming a Master for me is an honour. Now that I carry the title, having taken all the exams and met a great group of people, I can begin to educate others and study more broadly and deeply. What’s next for you? I plan on continuing to taste new and exciting products, and old products when I can. Writing will take priority, both online, and with possible print publications on the horizon. Anyone special who helped you on this journey and you’d like to thank? I’d like to thank Tavo Bernal, the manager at The Whisk(e)y bar here in my town of Fort Collins. He made himself available at least twice a week for nearly a year, tasting alongside me, with full access to their tremendous selection. Favourite whisk(e)y and why? Toss up between Talisker 25 and Redbreast 21 COUNTRY:United States / Colorado Industry/Main occupation:Engineer MoS MoB or MoW: Master of Whiskey Samuel Wright17 Who are you? I am the president of the liquor company in Tokyo. I run two liquor stores with bars and also an import wholesale business. I truly love whisky which has changed my life. Why did you sign up? I strongly wanted to learn about whisky ‘in English’ from scratch because I would like to be able to talk about whisky with people from all over the world on an equal level. Whisky is very special to me because it has given me mental support and added colour to my life at a time when I was going through a very tough time. Although whisky is such an important thing, I felt that drinking or recommending it to others without knowing much about its great history, detailed production methods, regional and distillery characteristics might be a lack of respect for whisky. So I decided to seriously study whisky from the very beginning and acquire the correct knowledge, so that I would be able to communicate with whisky professionals or connoisseurs from all over the world on the same level! On top of that, I thought that sharing the attraction of whisky through tasting comments would also be directly related to my business. This is why I decided to take on this big challenge. Any tips or advice on studying, what’s your strategy? To organise my knowledge, I read books and summarised them in a loose-leaf binder. When I read one book, I summarised it by category, such as ‘History’, ‘Production process’, ‘Geography’, ‘Distillery features’, ‘Tasting’, and when I read the next book, I didn’t write duplicated information but added the additional information. I recommend a loose-leaf binder rather than a regular notebook so that you can file in additional information easily. Most memorable moment at the exams? That’s when I was told, “You are the new Master of Scotch.” It was the happiest moment of my life and I was surprised at myself for crying so much. I was really delighted to have been evaluated by such a wonderful panel of judges. How does the new title affect your life, how does it feel being a Master? The press release written in Japanese was picked up by more than 30 media and many people have read it and praised me. Having the title of Master made me more convincing, more trustworthy and more respected, which is very important for me as a company president, so I am very proud of it. What’s next for you? With the knowledge I have gained through this exam, the influence from the respectful people I have met and my love and passion towards the whisky that I reconfirmed , I would like to establish the whisky distillery in Japan! And this requires a better understanding of whiskies other than Scotch whisky. I would love to take the Master of Whisky within the next few years. Anyone special who helped you on this journey and you’d like to thank? I am grateful to everyone who has supported me, but I would especially like to thank my family and my colleagues in the company from the bottom of my heart. Favourite whisk(e)y and why? This is the most difficult question for me to answer since there are too many favourite whiskies! But the ones I’ve been carrying around in my skittle recently are The Glenallachie, Cragganmore and Linkwood. I love the elegant, floral and well-balanced whiskies that are characteristic of Speyside. They are not only delicious, but also comfort me. COUNTRY:Japan Industry/Main occupation:Liqour Store Owner MoS MoB or MoW: Master of Scotch Ai Kuroda18 COUNTRY:USA Industry/Main occupation:Marketing Analyst for the tech industry MoS MoB or MoW: Master of Scotch, 2023 Justin Boyer Who are you? I’m a massive geek and dive headfirst into whatever I find interesting, learning everything I can. I’m a single father of two teenagers, a girl and a boy, and live in Pennsylvania. I love whisky, reading, biking, and playing video games. Why did you sign up? I’ve developed a true passion and love for whiskey, unlike anything I’ve ever experienced. Whiskey is the perfect mix of science and art, and I’m fascinated by all of the decisions that make up each unique whiskey. After a time, I realised that being a hobbyist wouldn’t be enough for me. I started the Council’s programs to help me get closer to the industry. Any tips or advice on studying, what’s your strategy? Use as many sources of information you can to continue to learn. Read books and magazines, watch whiskey YouTube channels, watch documentaries, and tour distilleries. No matter what level you’re currently working on achieving, buy new whiskies and taste them. Try to learn what makes each one different, and you’ll learn a few things the books don’t teach you. Any blind tasting training tricks or tips from you or you have learned from others? Focus on identifying aromas and flavours and try not to guess what you’re drinking right away. Don’t go digging and making up stuff that’s not there. Focus on what is prominent and one layer beneath. Also, texture is an important component, so try to identify the differences between textures and mouthfeel. Try to pay attention to where on your palate a whisky’s flavours are hitting, which gives you a sense of complexity and balance. Finally, invest in a good nosing kit, it’s invaluable in training your nose to find unfamiliar aromas. Everyone has blind spots. Treat it like training, and you’ll be successful. I keep a pack of index cards handy to write tasting notes for new whiskies. Doing this can help build your vocabulary. Most memorable moment at the exams? There are too many to choose only one. The pride, relief, and satisfaction after getting the news that I passed. It literally brought me to tears. Getting the chance to try a 28 year-old Banff, a lost distillery. That was a life-changing whisky. Overall, sharing a table and talking whisky with the best and brightest in the industry. There’s no feeling like it. But one moment that I still tell people about today was when a judge, Sebastien Gallivet, offered to give me any bottle from his micro distillery if I passed the exam. I held him to it and promptly took his delicious Port-finished Rye. That’s a special bottle that I still have, albeit not quite as full. How does the new title affect your life, how does it feel being a Master? I’ve achieved many goals since passing. I contribute to World Whisky & More magazine, I run whisky tastings for local bars and restaurants, and I have the confidence to help anyone I see who needs help choosing a good whiskey, either at the store or at the bar. Being a Master leads to immediate respect from those whom I meet, and I’m proud to wear my pin when leading tastings. Going to a distillery as a Master and writer means you might get a few extra tastes from the good casks. Sometimes it’s the small benefits that are the most satisfying. One of the best benefits is being able to tap into the massive well of knowledge and experience on the Council. When I’m stumped, I know I have many more experienced members to give me advice, and you can’t put a value on that.19 What’s next for you? I’ll never stop learning, so I’m continuing my studies by diving deeper into the chemistry of distillation and maturation. I’m also taking the time to learn from other programs, and I hope to reach the Master of Whisky designation in the future. Hopefully, by the time this is published, I will have achieved the Certified Spirits Judge designation so I can dip my toe into the world of competitions. I want to expand my whisky tasting business, and I’ve started doing serious blending at home. I’d love to work in the industry in some capacity, but for now I’m happy to patiently build my skill, continue to meet new people throughout the industry, and enjoy the ride. Anyone special who helped you on this journey and you’d like to thank? I couldn’t do this without the support of my family. As a single father, I’ve appreciated my family stepping in so I can go off on my whisky adventures to pursue my passion. Favourite whisk(e)y and why? That’s a loaded question. I like to think in terms of categories rather than specific whiskies, because releases and favourites change over time. I love peated Scotch, American Single Malt, and Rye. My current top three individual whiskies from my collection are the Lagavulin 25 200th Anniversary Edition from 2016, a 22-year-old Glendronach single cask distilled in 1994, and a private collection Springbank 24-year-old aged in PX sherry that I picked up at an auction. The best whiskies are the ones you want to smell as much as drink, have multiple layers of flavours that change while in the glass, and make you do the “wow” face after your first sip. The best prompt for me to hush the room so we can concentrate and process what is happening. I love smoke, sherry, and spices like black pepper, anise, and baking spices. But above all, whisky is only as good as the people you drink it with. Nothing brings me more joy than sharing my best whiskies with those close to me. COUNTRY:USA Industry/Main occupation:Sales MoS MoB or MoW: Master of Whisky Siddharth Sawkar Who are you? My culinary appreciation journey started in coffee and slowly moved it’s way to whisky. I love learning and I love people- whisky was a natural fit for me. These days, I most enjoy putting together custom events centred around whiskies and stories. Why did you sign up? I signed up for Level I and II on a bit of a whim. I felt like I had a reasonable base of knowledge and wanted to take the exams to identify any structural gaps in my knowledge. Level III was an entirely different situation- I thought it would be an incredible learning journey to see if blind tasting in whisky is actually possible (it is!). Level IV happened much the same way people end up with more than one child. I forgot how utterly difficult and consuming it was and decided to see if my approach could scale beyond Scotch (it did!). Any tips or advice on studying, what’s your strategy? Since we were such early candidates in this process, we didn’t have anything to model our efforts after. The best I found were individuals pursuing their Master Sommelier credentials. I used the movie SOMM as my guide as to how to approach the problem of studying for an exam with, essentially, no boundaries. I made an enormous number of flashcards, my own study guides, traced a lot of maps and tasted blind for a few years.Next >