The cellarmaster

has an essential place in the production of aged spirits as the person most knowledgeable regarding the varied inventories in any aging cellar. He or she is thus both temple keeper and time keeper, a specialist in barrel aging and tasting, and a creator of new blends. Cellarmasters are also central in that they guarantee the style and quality of the brand by managing the stock of aging spirits to insure full flavor development. They will inevitably be in charge of blending the different barrels to elaborate the finished cognac, rum, or whisky, ensuring that it is expressive and true to the signature taste of the house. In cognac it is customary to require at least fifteen years of training in order to become a fully fledged cellarmaster. In many markets, they have taken on additional duties as privileged ambassadors for the producer.

See also aging, blending.

By: Alexandre Gabriel