Certified Whiskey Specialist (CWS)

The Council’s rigorous Level II professional certification is the gold standard credential in global whiskey competence. All Level II candidates must have previously passed either the Certified Scotch Professional (CSP) or the Certified Bourbon Professional (CBP) exam.

The Certified Whiskey Specialist™ (CWS) exam covers both Scotch and Bourbon in detail, as well as other important global whisk(e)ys from North America, Ireland, Japan, and emerging regions. Enrollment in the CWS study program is $495, with study text included.

Those Scotch or Bourbon professionals who pass the Level II exam will thereby demonstrated the theoretical foundations and readiness to proceed to master level study (Levels III & IV).

Candidates may choose either the spelling “Certified Whiskey Specialist” or the spelling “Certified Whisky Specialist” for their printed diploma, in acknowledgement of the various regional spelling preferences around the world. Both spellings will be recognized by the Council as valid titles.

Level II also introduces a requirement for producer-specific knowledge. Stylistic knowledge and important facts about some of the classical distillers and their most iconic bottles must be demonstrated by candidates. The full curriculum can be seen below.

=> Enrollment for the Level II “CERTIFIED WHISKEY SPECIALIST” program is now open:

You can schedule your CWS exam anytime after (1) you enrolled with the above button and (2) you either passed the CSP or the CBP exam of the program. Retake fee in case of a failed exam is $295.

Available exam dates and times are published HERE.

Curriculum for the Certified Whiskey Specialist (CWS) program:

All topics are covered by the textbook the Council provides with enrollment—from the sections and distillery profiles corresponding to the list below, as well as from the book's maps, graphic illustrations and glossary.

Candidates please note: The book contains a good amount of travel/experiential narrative that captures individual impressions of the author. You will only be responsible for facts, and not merely subjective impressions or opinions shared in the book.

Candidates should expect at least one exam question about each of the producers listed below, and several detailed questions derived from the sections on production, overarching whiskey concepts, and regional knowledge, plus the glossary.

Tasting of mentioned producers is much advised for better understanding of styles, though not required for this exam.

Difficulty: The CWS exam is no more difficult than the CBP/CSP exams, just wider in scope. A large percentage of candidates pass, since they have already passed the CBP/CSP exams prior, and roughly they same study effort is required. The CWS exam is followed by the Master levels.

For candidates who enrolled for the CWS credential before the end of 2024, the below 2024 Curriculum will be relevant and tested.
For those who joined the program starting in 2025, scroll down to “2025 Curriculum” to see an updated curriculum, to match our newest Study Guide.

2024 Curriculum

Whiskey Production

  • Malt Production

  • Grain Production

  • Single Pot-Still Irish Production

  • Kentucky & Tennessee Production

Overarching Aspects of Whisk(e)y

  • Terroir

  • Flavor

  • How to Taste

  • Flavor Camps and Flavor Map

  • Glossary

Regional Knowledge

  • Scotland, with all sub-regions

  • Ireland

  • Japan (incl. section on Japanese Blends)

  • United States of America (incl. section on craft distillers)

  • Canada

  • England

  • Wales

  • France

  • Netherlands

  • Germany

  • India & the Far East (covering India and Taiwan)

  • Rest of the World

 
 

Relevant Producer Profiles

  • The Glenlivet

  • Glenfarclas

  • The Macallan

  • Glenfiddich

  • Glen Moray

  • Glengoyne

  • The GlenDronach

  • Tomatin

  • Glenmorangie

  • Old Pulteney

  • Oban

  • Auchentoshan

  • Ardbeg

  • Lagavulin

  • Laphroaig

  • Bunnahabhain

  • Caol Ila

  • Bowmore

  • Bruichladdich

  • Kilchoman

  • Jura

  • Talisker

  • Highland Park

  • Springbank

  • Bushmills

  • IDL & West Cork Distillers

  • Tullamore

  • Yamazaki

  • Mars Shinshu

  • Maker’s Mark

  • Woodford Reserve

  • Wild Turkey

  • Buffalo Trace

  • Jim Beam

  • Jack Daniel’s

  • George Dickel

  • High West

  • Gimli (Crown Royal)

  • Canadian Club

2025 Curriculum

Whisk(e)y Production

  • Single Malt Production

  • Bourbon & Rye Production

  • Single Pot Still Irish Whiskey Production

  • Grain Whisky Production

  • Stills

Overarching Aspects of Whisk(e)y

  • Place

  • How to Taste Whisky

  • Flavor Camps

  • Glossary

Regional Knowledge

  • Scotland, with all sub-regions

  • Ireland

  • England & Wales

  • Europe (Spain and Central Europe will not be tested)

  • USA

  • Canada (Mexico and South America will not be tested)

  • Japan

  • The Rest of Asia (only Taiwan and India will be tested here)

  • South Africa (Israel & Lebanon will not be tested)

  • Australia (New Zealand will not be tested)

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Relevant Producer Profiles

In general, the CWS exam does not ask any questions about specific producers or flavor profiles of core range bottlings unless it’s one the approximately 50 distilleries or brands deemed a “globally important whiskey expression” by the Council, as listed below.

They are listed here in same order as the Study Guide introduces them:

  • Highland Park

  • Old Pulteney

  • Glenmorangie

  • Glenfiddich

  • Mortlach

  • The Macallan

  • Glenfarclas

  • Tamdhu

  • Cardhu

  • The Glenlivet

  • GlenDronach

  • Glenturret

  • Springbank (with Longrow and Hazelburn)

  • Oban

  • Torabhaig

  • Talisker

  • Raasay

  • Bunnahabhain

  • Ardbeg

  • Lagavulin

  • Laphroaig

  • Bowmore

  • Bruichladdich (with Port Charlotte and Octomore)

  • Kilchoman

  • Glenkinchie

  • Auchentoshan

  • Bladnoch

  • Bushmills

  • Kilbeggan

  • Powers

  • Redbreast

  • Michter’s

  • Jim Beam

  • Maker’s Mark

  • Buffalo Trace & Eagle Rare

  • Wild Turkey

  • Four Roses

  • Jack Daniel’s

  • Balcones

  • Garrison Brothers

  • Stranahan’s

  • Crown Royal

  • Yoichi & Nikka

  • Chichibu

  • Hakushu

  • Mars Komagatake

  • Fuji

  • Yamazaki

  • Kavalan

  • Amrut

  • Paul John

  • Starward

For the exam, candidates should study the written sections about the other discussed producers as well, to pick up overarching themes about region, production, and flavors that are relevant beyond a specific producer. Those wider facts will be tested, even if they are inside a section discussing a distillery that is not on the above list.

 
 
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Representative Sample Questions

Question 1: If a distiller chooses to have a short fermentation, his final spirit will have a proncounced __________ character.

A. fruity
B. floral
C. spicy
D. malty

Question 2: In which of these barley-growing countries is the world's most northerly distillery located?

A. Denmark
B. Iceland
C. Sweden
D. Finland

Question 3: Formerly owned by Glenmorangie, this distillery produces fruity, buttery malts. Its relatively warm microclimate pulls more of its spirit into the wood, resulting in a spicy and sweet character.

A. Auchentoshan
B. The GlenDronach
C. Ardbeg
D. Glen Moray

Question 4: The terms "new make," "white dog" and "clearic" all refer to:

A. Bottled but unlabeled whisk(e)y
B. Newly distilled spirit
C. Matured but not yet bottled whisk(e)y
D. A disappointing spirit

Question 5: In the 1930s, this distillery started the use of triple-distillation in Irish whiskey:

A. Midleton
B. Tullamore
C. Cooley
D. Bushmills

 
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