Master Distiller's role

[VAGentleman]

A few weeks ago I asked Jim Rutledge how much hands on stuff he does at the distillery. His answer was basically none. He said he participates in the Barrel Select tastings and selecting the Limited Editions but does not taste distillate, check on fermentation or regular barrel aging. They have Quality Control and Distilling Operations groups doing the day to day work. He mentioned that several years ago the decision was made that he could do more good for Four Roses being an evangelist, going around the country meeting with people, conducting tastings etc. Jimmy Russell said pretty much the same thing. This isn’t to disparage them or anything. I’m sure they’ve set the standards for how they want things done and to taste but it seems interesting to me that their actual roles doesn’t include actual distilling anymore. So I was wondering if the Master Distiller role at the big companies has been changing over the years and if this is the case at all of the big distilleries.

[StraightBoston]

I was once told by a Master Distiller that the title really only became important with the advent of the KBF. Depending on the distillery and on personalities, the Master Distillier could be the one in charge of production (i.e. what goes in the barrels) or the one in charge of maturation (i.e. what gets bottled -- more akin to the Master Blenders in Scotland.)

(Today, there are a couple examples of neither!)

[bicktrav]

That's interesting, but I guess it isn't too surprising. I used to work at a fine dining restaurant, one of the best in country. The chef was very well-known and highly decorated, but he never cooked anything. He was just present, watching people execute his dishes and going out to talk with customers. But even though he never touched a pan, I'm confident that if he wasn't there the dishes and the restaurant wouldn't have been the same. I think a Master Distiller plays a similar role.

[p_elliott]

Jim told us he would rather spend more time in the distillery than on the road.

[Josh]

A big part of a master distiller's job these days is just to go around and promote the brand. I like Fred Noe's title, "bourbon ambassador". Why pretend he's distilling anything when he's really just a mascot? Seems like a good gig and he seems very good at it!

[StraightBoston]

A big part of a master distiller's job these days is just to go around and promote the brand. I like Fred Noe's title, "bourbon ambassador". Why pretend he's distilling anything when he's really just a mascot? Seems like a good gig and he seems very good at it!

Except Fred is Beam's Master Distiller:

http://www.jimbeam.com/heritage/seven-generations

[Josh]

Except Fred is Beam's Master Distiller:

http://www.jimbeam.com/heritage/seven-generations

My understanding is that he was Beam's Master Distiller but not anymore: http://www.jimbeam.com/bold-stuff/fred-noe

[squire]

If anything is typical of the role it's a long apprenticeship.

[mbroo5880i]

I guess the master distiller's role is whatever his employer tells him it is. Of course, if the master distiller is also the owner, as with many craft distilleries, he (or she) may have multiple roles from janitorial to payroll.

I seem to recall one distillery in Texas having a female distiller. I guess that is a question. Are there any female "master distillers," especially among the craft distilleries?

Edited June 14, 2014 by mbroo5880i

[Harry in WashDC]

I think Ellen J posted something on Chuck's blog addressing this - master distiller being a euphemism for master blender and opining that the latter may be a more accurate, and more important description. (Please excuse the misconstruing if I did so.) As some of the newer distilleries without their own product yet have shown, a master blender can make a difference between average and exceptional. Also, at some distilleries, like at AS Bowman, the Master Distiller has perhaps 8 employees so does more than just lay there by the junipers watching the jugs afilling in the pale moonlight.