Become a MASTER OF BOURBON in 2024

Those interested in enrolling for the MASTER OF BOURBON™ course shall please inquire with the Council offices immediately. The exam panel will consist of some of the most known authorities in the world of whiskey, testing for theoretical knowledge as well as blind-tasting skills. See press article on our most recent Master examination HERE.

Enrollment for the 2024 MASTER OF BOURBON™ course is open now for individuals who have passed Level 2 of the Council, the Certified Whiskey Specialist designation.

The total fees, including all study instruction, ongoing guidance, on-site examination, social program, room and board, plus diploma and lapel pin for successful course participants, are USD 8200. Travel to reach the exam location in Kentucky, as well as exam preparation textbooks are not covered by that fee.

In addition to a rigorous written and oral exam, candidates for the MASTER OF BOURBON™ designation must demonstrate the ability to recognize classical selections in a rigorous blind tasting—including their production methods, aging and finishing. Candidates’ blind tasting findings are presented orally to a panel of examiners, which also assesses the candidate’s communication skills and use of appropriate terms.

The examination will be judged by members of the Council's Advisory Board, including some of the most respected Bourbon whiskey experts working in the industry today. The 2023 on-site judges for the MASTER OF BOURBON exam held at Buffalo Trace Distillery included world famous Bourbon experts Steve Beal, Lew Bryson, Monique Huston, Marty Duffy and well as well as legendary spirits judges Arthur Nägele, Bernhard Schäfer and Tobias Gorn.

Specifically, the examinations covers 3 segments for all candidates:

1. Written 2-Hour Theory Examination, based on the required readings listed below. This section consists of 6 essay questions, chosen from a menu of 20 topics and Bourbon knowledge themes.

2. Oral 1-Hour Theory Examination: Covering specific but important questions from the required readings. The required readings consist of 8 outstanding books on Bourbon whiskey. Candidates will likely field questions directly from the author.

3. Oral 2-Hour Blind Tasting Examination: A comparative tasting discussion and identification with 8 classical Bourbon whiskey expressions, examining facets like production methods, finishing, age, styles, complexity and dominant flavors.

The written examination draws from a comprehensive body of knowledge expected from each candidate, tested in essay form. A representative sample of exam topics is reprinted here:

1. Mention 2 distilleries that opened or reopened in Kentucky over the last 20 years, and discuss the outlook on their success, and their contribution to Bourbon whiskey.

2. The Bourbon Trail occupies a special role as a whiskey region. Discuss the significance of past and present.

3. Discuss the the pros and cons of distilleries being acquired or owned by some of the larger hold firms like Pernod Ricard, Diageo, William Grant, Beam Suntory and others.

4. Discuss what a Master-level taster can accomplish in a comparative blind tasting, and what the limits to perceptions are.

5. Key flavor sources in whiskey include grains, fermentation, distillation and maturation. Discuss the relative impact and importance.

6. Suggest a tasting line-up of 6 major Bourbon bottles, with the purpose to maximize contrast on the spectrum of important American whiskey flavors. Defend your choices.

7. Summarize the most important milestones in Bourbon whiskey history that defined today's state of American whiskey.

8. In which aspects and to what degree is Bourbon whiskey superior to Scotch? Discuss and defend your views.

9. If you would launch a new Bourbon brand that balances typicity while offering differentiation, what wood and maturation regimen would you choose, and why?

10. Specify a region/location in America for a new distillery to be founded and located, with the intent to launch a successful new brand. Explain your reasoning.

11. Discuss today's significance of Buffalo Trace, or Jim Beam, or Four Roses (choose exactly 1).

12. Interest in Bourbon whiskey has surpassed the attention for many other whiskeys globally. Defend the growing and continued appeal of Bourbon whiskey.

13. Describe 4 production decisions that contribute to complexity.

14. What flavor characteristics should a high quality whiskey exhibit during a tasting?

15. Describe the flavor characteristics of each of the following classical bottlings: Woodford Reserve Double Oaked, Four Roses Single Barrel, and Eagle Rare. Point out similarities and differences where it makes sense.

16. Which classical Bourbon selections would you present to a novice in a first tasting for a clear and impactful introduction to the beverage? Set 4-8 selections, and argue for your choices.

17. Lay out the most important considerations about the duration of barrel maturation.

18. Describe the most important aspects of the distilling process, and comment on still sizes and shapes.

19. Compare 5 of the whiskey producers based on the Bourbon Trail, by main flavor styles, and by publicly perceived brand image.

20. Discuss the main considerations a distiller must review when deciding about the mash bill of a new Bourbon.

While questions about any and all established Bourbon producers and facts can be asked in the exam, a core group of classical brands has been set by the Council for extensive competence testing:

The whiskeys tested in the 2024 blind tasting exam on the Isle of Raasay were:

• Angel’s Envy Port Finish

• Bardstown Bourbon Company Rye

• Buffalo Trace

• Knob Creek 9

• Maker’s Mark 46

• Michter’s Small Batch

• Old Forester 1870

• Wild Turkey Rare Breed (barrel proof)

The whiskeys tested in the 2023 blind tasting exam in Kentucky were:

• Angel’s Envy Rye Caribbean Cask

• Dickel 15 Single Barrel

• Eagle Rare 10

• Four Roses Single Barrel

• Jefferson’s Reserve

• Maker’s Mark Cask Strength

• Willet Pot Still Reserve

• Woodford Reserve Double-Oaked

The List of Required Readings for the MASTER OF BOURBON program includes some of the best books on the topic. Most of these are written by the board members of The Council of Whiskey Masters.

1. Field Guide to Whisky, by Hans Offringa

2. Kentucky Bourbon Whiskey, by Michael Veach

3. Whiskey Master Class, by Lew Bryson

4. Tasting Whiskey, by Lew Bryson

5. The World Atlas of Whiskey, by Dave Broom

6. Bourbon, by Clay Risen

7. Proof: The Science of Booze, by Adam Rogers

This year's Exam Judges will again include only full Members of The Council of Whiskey Masters:

1. Steve Beal, Master of Whisky, Keeper of the Quaich, 2023 Chairman of the Council, joining from CA

2. Bernhard Schaefer, Master of the Quaich, 2024 Chairman of the Council, joining from Germany

3. Marty Duffy, Master of Whisky, 2021 Chairman of the Council, joining from IL

4. Lew Bryson, editor of Whisky Advocate for 20 years, joining from PA

5. Sebastien Gavillet, President of the International Whisky Competition, joining from CO

6. Tobias Gorn, International Panel Chair Judge, joining from England

7. Monique Huston, Keeper of the Quaich, Vice President of Spirits at Winebow, joining from IL

8. Jerad Justesen, Master of Scotch, joining from MN

9. Arthur Naegele, Technical Distilling Consultant and Trainer, joining from Switzerland

10. Guy Sporbert, Master of Scotch, joining from AZ

11. Michael Veach, the foremost authority on Bourbon, joining from KY

12. John Wabeck, Master of Scotch, joining from PA

13. Sam Wright, Master of Scotch, joining from CO

New MASTERS OF BOURBON join the Council of Whiskey Masters as lifelong members and lead subsequent examinations, writing whisk(e)y history and guiding the career standards of generations to come.

Upon becoming a MASTER OF BOURBON, one higher level of certification remains: the MASTER OF WHISKEY, level 4.

See details HERE.

*spelling “whiskey” with and without “e” in the title are equally approved for all graduates, expressing their preference

Candidate Feedback from Past Master Examinations (unedited)

How did you experience the blind tasting and oral theory exams?

"Both the blind tasting and oral theory exams were fair and challenging. The blind tasting portion covered a wide range of styles, regions and age as you would expect at this level of examination, and the oral theory part was wide-ranging, from production methods to history and beyond."

"The blind tasting and oral theory exams were challenging, as they were meant to validate our skills. The judges were very adept at balancing out challenge with learning, however, and would  guide candidates through their reasoning and even provide some "hints" as to what they were looking for in an answer."

"Discussing these malts in the presence of iconic judging panels and very intelligent candidates was a very enriching experience. Oral theory exams was an entertaining and fun experience for me. Discussing my passion with the judging panel and waiting to hear what they were prepared to ask was a unique experience. Deep study and discussion with other enthusiasts prepared me well for this exam, and I enjoyed it the most."

How would you assess the caliber and overall conduct of the judging panel?

"The panel was made up of incredibly knowledgeable and respected judges and authors in the world of spirits, and their conduct was impeccable."

"The judges that led our exams were world class! In addition, however, they were there to teach – not just proctor the test and it showed. I was able to really get a lot of information about whisky through them."

"The judging panel members were among my favorite aspect of the experience. Having the opportunity to have casual conversations with the authors and icons of this industry is a dream come true for many like myself. I found them very friendly and helpful, open to casual discussion and full of fantastic wisdom."

How did you feel about the overall balance regarding exam difficulty and fairness?

"The exams were challenging, to be sure, but I was OK with that. I would not have signed up for the trip and test if it wasn't challenging. I did some research on other tests and got the impression they were less rigorous and perhaps less reputable. The Master of Scotch program appealed to me because of its complete training and true testing. Regarding fairness: I really felt that the judges wanted us to get to the correct conclusion and would help guide us to the correct answer if we struggled. It was a good mix of challenge with fairness.  Their main goal seemed to be to produce high-quality graduates of the programs who could act as ambassadors for whiskey in the future."

"Exam difficulty was challenging, although abundant preparation made aspects of it much less stressful. Rigorous practice in all aspects, reading, tasting, and discussion prepared me fantastically. I very much approached it as a graduate level college exam with daily practice so as to calm any nerves or uncertainty. All candidates were given equal opportunity to present their knowledge and passion, and demonstrate their specific presentation style. Showing your personality and enthusiasm was key, not behaving as a robot but as a presenter with unique and interesting style."

"The balance between difficulty and fairness was spot on."

How did the onsite experience and program flow compare with expectations you had beforehand?

"I had high hopes for this program and they were exceeded. I saw pictures of the castle beforehand, but it was better in real life. In addition, the people and countryside of Scotland were fantastic! Testing in this environment added to the authentic and professional experience of the program."

"I did think the flow and overall experience would have exceeded any expectations."

"The onsite experience and program were a smooth and enjoyable process. Exams were highly punctual and formal as expected, and something I very much enjoyed."

How did you feel about the guided dinner blind tastings?

"Sitting down with such learned experts to sample whisky was a real treat. It was fun to hear about how the whisky was made, what to look for in aromas and also what to taste.  In addition, it was very affirming because I could really follow along well and gain some confidence with whisky recognition."  

"The whiskies poured alone were exceptional, but having the judging panel lead us through them was a great learning experience."

"Guided dinner blind tastings were a fun opportunity to see different personalities of each judge really come through. Getting a personalized presentation on hand selected and wonderful pours of whiskies from all over was very entertaining. The dinners themselves and as a whole were like something I've never experienced, long and formal but entertaining the whole time. Being seated by each judge over the three nights allowed all of us candidates to have some great dinner discussions."