Sarah and I were recently horrified to see our pictures online with a caption that included “Master Distillers.”  While we deeply appreciated the publicity, that title is one we both avoid like the plague.  Why?  Quite simply, we are not master distillers.

The term “master distiller” is thrown around very casually these days, and, therefore, has largely become meaningless. In reality, the term is fairly new in the distilling industry.  A few decades ago it was hardly used.  While today it’s a commonly used term,  no one seems to be able to agree on what it actually means. 

Here is my simple analysis.  When used as an adjective, as in this case, “master” means highly skilled or proficient. Distilling is both an art and a science. As such it takes years of experience to become a highly skilled and proficient distiller.

Sarah and I are very good at what we do, but nowhere near ready to declare ourselves highly skilled, proficient distillers. With luck and hard work, that status may come after many, many years of distillery work; but after four years in the business – we aren’t even close to mastery.

To me, individuals, such as Jimmy Russell, Elmer Lee and Booker Noe, each with decades in the distilling business, are true master distillers. The rest of us strive to learn each day and stay on the path to excellence.

Of course, the number one rule about enjoying spirits is that you should enjoy a spirit just the way you like it; whether neat, on the rocks, from a fine snifter, or out of a red plastic cup. That’s a freedom of choice we celebrate and encourage at Murray's Fools Distilling Co. – there is no right or wrong way.  Well, maybe just one wrong way.  I’m going to say there is one wrong way – shooting spirits – especially when “tasting” spirits. 

It is impossible to “taste” a new spirit by taking the sample provided in the shot glass and throwing the liquid into the back of the throat in one quick move. In fact, that move is the antithesis of the “tasting” experience.  By rapidly depositing the spirit in the back of the throat, one is bypassing the sensory organs designed to allow us to experience the spirit. About the only thing one obtains from shooting the spirit is a brief ethanol burn.

Spirit “tasting” is intended to be an opportunity to explore the taste, texture, aromatics and other sensory characteristics of the spirit. Taking the time to experience a spirit during a “tasting” allows you decide whether you like the spirit or not, and to further define the qualities of spirits overall that appeal to you, as well as those qualities that you dislike.  Ideally, the “tasting” experience is a learning experience for all involved.

So, by all means drink spirits anyway you prefer. If you want to add ice, add ice.  If you want to add water, add some water.  Do not let anyone tell you that there is a wrong way to drink your favorite spirit.  Follow Frank Sinatra’s advice and do it your way. However, when it comes to “tasting” spirits, please take time to experience the spirit as much as you can.

Don’t shoot the spirit. Savor the spirit.