MASTER OF SCOTCH
The Highest Scotch Whisky Credential

Those interested in enrolling for the next Master of Scotch™ 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.

Enrollment for the 2025 Master of Scotch™ course, taking place in Texas from April 14th to 19th, is open now for individuals who have passed Level 2 of the Council, the Certified Whiskey Specialist designation.

The total course fees is USD 8200, including all advance study instruction and ongoing guidance, on-site examination, social program, room and board, and diploma plus pin for those who complete the course successfully. Travel to the exam location in the Highlands as well as textbooks are not covered by the fee.

In addition to a rigorous written and oral exam, candidates for the Master of Scotch™ designation must demonstrate the ability to recognize classical selections in a rigorous blind tasting—including their region, 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 Scotch whisky experts alive today. Past on-site judges include world famous Keepers of the Quaich Charles MacLean, Hans Offringa, Dave Broom, Lew Bryson, Monique Huston, and Bernhard Schäfer, as well as legendary spirits judges Arthur Nägele 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 25 topics and Scotch knowledge themes.

2. Oral 1-Hour Theory Examination: Covering specific but important questions from the required readings. The required readings consist of 10 outstanding books on Scotch whisky. 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 Scotch whisky expressions, examining facets like production methods, finishing, age, regional styles, complexity and dominant flavors.

Written Theory Examination | Essay Questions

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 Scotland over the last 20 years, and discuss the outlook on their success, and their contribution to Scotch whisky.

2. Campbeltown takes a special role as a Scottish whisky region. Discuss the significance of past and present.

3. Discuss the pros and cons of distilleries being acquired or owned by some of the larger holding 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 whisky include grains, fermentation, distillation and maturation. Discuss the relative impact and importance.

6. Are Speyside whisky distilleries less differentiated from each other than Highlands distilleries? Justify your claims and include convincing producer examples.

7. Discuss whether Scotland's grain imports are a threat to the integrity of Scotch whisky and its sense for location. Does terroir matter?

8. Suggest a tasting line-up of 6 major single malt bottles, with the purpose to maximize contrast on the spectrum of important Scotch flavors. Defend your choices.

9. Summarize the most important milestones in Scottish whisky history that defined today's state of single malt scotch.

10. Discuss the concept of flavor balance in the context of peat use.

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

12. Steeping, germinating and kilning are key parts of the malting process. Explain clearly what they are, and where the distiller can express stylistic discretion.

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

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

15. Discuss today's significance of Springbank, or The Glenlivet, or Johnnie Walker (choose exactly 1).

16. Interest in single malt whisky has surpassed the attention for blended whisky. Defend the continued appeal of blended Scotch whisky.

17. Describe 4 production decisions that contribute to complexity.

18. What flavor characteristics should a high quality whisky exhibit during a tasting?

19. Describe the flavor characteristics of each of the following classical bottlings: Glenmorangie 10, Lagavulin 16, Macallan 18, Talisker 10. Point out similarities and differences where it makes sense.

20. Which classical Scotch whisky 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.

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

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

23. Highlight the most important aspects of The Scotch Whisky Regulations document of 2009 and suggest improvements.

24. Provide a high-level overview of Scotland's geography, covering all regions that make Scotch whisky.

25. Compare 5 of the whisky producers based on Islay, by main flavor styles, and by publicly perceived brand image.

Blind-Tasting Exam | List of Core Whisky Distilleries for 2024 Master of Scotch Exam

While questions about any and all important Scotch distilleries and facts can be asked in the exam, a core group of 24 classical distilleries has been set by the Council for extensive competence testing. This list has been updated for the 2024 exam and is expected to change annually.

The overall group of 24 aims to maximize distinctive flavor contrast among single malts, worthwhile for in-depth study. Each selection is meant to be globally available, and the distillery must carry historical significance. All regions of Scotland are represented.

For 2024, Glenturret and Tamdhu are rotated into the list, while Auchentoshan and Aberlour are cycled out. The list is expected to change slightly each year.

The list of 24 represents distilleries, not brands. All brands of these distilleries are included, and testable.

The whiskies blind-tasted in the 2023 MASTER OF SCOTCH exam were:

• Ardbeg Wee Beastie

• Auchentoshan American Oak

• GlenDronach 15

• Glenfarclas 105

• Glenfiddich 18

• Glen Garioch 12

• Longrow Peated

• Talisker Distillers Edition

The whiskies blind-tasted in the 2022 MASTER OF SCOTCH exam were:

• Auchentoshan 18

• Bruichladdich Port Charlotte

• GlenDronach 12

• Glengoyne 18

• Lagavulin 8

• Kilchoman Loch Gorm

• Old Pulteney 15

• Springbank 10

Oral Theory Exam | Required Readings

The List of Required Readings 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. Understanding Scotch Malt Whisky, by The Council of Whiskey Masters and Charles MacLean

2. Tasting Whiskey, by Lew Bryson

3. The World Atlas of Whiskey, by Dave Broom

4. Spirit of Place, by Charles MacLean

5. Scotch Whisky, by Joseph Micallef

6. Appreciating Whisky, by Phillip Hills

7. Field Guide to Whisky, by Hans Offringa

8. Whiskey Master Class, by Lew Bryson

9. Peat Smoke & Spirit, by Andrew Jefford

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

The 2024 Exam Judges included the following 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

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 Scotch 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 SCOTCH, 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).

Unedited Feedback from the MASTER OF SCOTCH examination in
Speyside, Scotland, September 2022

(all quotes are from current Masters of Scotch, reprinted by permission)

What were the highlights of the overall MASTER OF SCOTCH experience at Rothes Glen Castle that you'd like future candidates and the public to know about?

"The Master of Scotch experience introduced me to a wide variety of working experts, both judges and candidates that shared my same passion for Scotch, Whisk(e)y, and spirits in general. I found the exams challenging but fun, wearing my finest suits and discussing various intricacies of scotch malt whisky with industry experts adds a fascinating level of difficulty but fulfillment."

"I really loved being in Scotland for the exam. The castle was beautiful and welcoming and added to the feeling of authenticity to the experience!"

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."

“I want to extend my thank for creating such a memorable event. It was so well executed and delivered on every level. The Council did a first class job and should be proud what of what it delivered to us.”

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."