Ty Kinter, beverage manager at Nemacolin, will humbly tell you that earning the title of Master of Scotch is a rare and distinguished achievement, granted only to those who demonstrate exceptional expertise in every facet of the spirit. Honored to count himself among those recognized, to be named a Master is to join a select group recognized internationally for their commitment to excellence in the art and science of the spirit.

In April 2024, The Council of Whiskey Masters held its prestigious examinations for scotch, whiskey, and bourbon on Scotland’s Isle of Raasay, where Kinter earned the distinguished title of Master of Scotch. This global organization evaluates candidates through blind tastings, oral theory, and written essays, assessing expertise in distillation, regional styles, history, regulations, and sensory skill.

 

The Basic Terminology

Before continuing, here’s a brief glossary to provide context. While simplified here, true aficionados could expound on each at length.

Bourbon – American whiskey made with a minimum of 51% corn and aged in new, charred oak containers (often barrels).

Scotch – A term used outside of Scotland for whisky that is made in and comes from Scotland — Scots would use the term whisky; malted barley spirits distilled and matured in Scotland, and in oak barrels for at least three years; can also be a generic term for a type of whiskey. True Scotch cannot be made outside of Scotland.

Scotch whisky – A type of whisky distilled in Scotland made either partially or completely with malted barley; this differs from grain whisky (not as often consumed in the U.S.) that uses wheat or maize as the primary grain. Grain whisky can be blended with single malts to create blended whisky such as Johnnie Walker or Dewar’s.

Whisk(e)y – A style of spirit derived from grain that is then distilled and aged in a wooden container; spelling varies by country, with the United States and Ireland spelling it as “whiskey” or “whiskeys,” and Scotland, Canada, and Japan spelling it as “whisky” or “whiskies.” Grain usage varies by national style with barley, corn, wheat, and rye as the world’s most popular grains of choice.

 

The Q&A

The Nemacolin Times spoke with Ty Kinter about this honored achievement and his role at the resort.

THE NEMACOLIN TIMES: What inspired you to pursue such an elite level of expertise in Scotch whisky?

TY KINTER: I fell in love with studying whisky — the culture, the people, the science, the history, and the modern industry. This was not my original plan when I joined Nemacolin. I started as a cigar sales associate in The Cigar Shop several years ago and, after learning the nuances of cigars, I began to study wine and scotch to curate cigar and beverage pairings. Eventually, I decided to pursue whisky to a greater degree as a way to enhance the resort’s whiskey tastings and beverage program overall.

TNT: Can you share the journey and challenges faced in attaining the Master of Scotch title through The Council of Whiskey Masters?

KINTER: I began my journey with Scotch whisky in September of 2021, when I started studying for the Certified Scotch Professional examination. Since then, I’ve visited over thirty distilleries in Scotland, the United States, and Canada, trying different stylistic expressions of whiskey while learning about the production methods that go into those styles. Going for the Master of Scotch exam requires years of study, but it involves about six months of intense study, practicing for the blind tasting, written essay, and oral theory portions of the exam.

The biggest challenge for me was preparing for the blind tasting. Being able to identify flavor profiles and the whiskey-making techniques responsible for those flavors requires consistent training that I was not used to. The month before I left for Scotland, I was home every day and would immediately wake up and do a blind tasting. The results could either be uplifting or demoralizing, and the whole process required daily practice in mental fortitude.

TNT: Could you share a memorable experience or encounter along this process that epitomizes your passion for knowledge?

KINTER: To be honest, I would say the moment I was told I passed the exam was one of the most meaningful moments of my life. I walked into the tasting room of Raasay Distillery, where the executive director of the council was seated opposite me with about 20 members of the council sitting behind him. After thanking me for joining them on Raasay, he informed me that I had passed the exam. I teared up. A lot of sacrifice is required to prepare for an exam of this magnitude, and I am incredibly blessed to have passed.

TNT: As one of the few individuals in the world to achieve this distinction, what responsibility do you feel towards educating others about Scotch whisky?

KINTER: It is an honor and a privilege to have passed the Master of Scotch exam and to have joined The Council of Whiskey Masters. I think I have the coolest job in the world, and part of that is the educational aspect that comes with this distinction. Consumer knowledge and engagement are the cornerstone of what I do, and it is my responsibility to show guests, members, and our bartenders the beauty of what is in a glass of whiskey.

TNT: How do you think your role with The Council of Whiskey Masters will impact the world of Scotch whisky?

KINTER: As a younger member of the Council, I would say my current role and focus is learning from the current greats of the Scotch whisky industry that I have the privilege to sit beside. If I had one impact I would wish to make, it would be on the educational front. I am passionate about finding ways to make whiskey approachable and satisfying to learn about for others.

TNT: What advice would you give to aspiring whisky connoisseurs who aim to deepen their understanding and appreciation of Scotch or who wish to pursue titles and certification in their area of interest and expertise?

KINTER: I tell people not to hyper-fixate on any one aspect of whisky, whether it’s production, history, or tasting. Mastery requires the ability to tell the entire story of what is in the glass, with specifics coming as you hone your skills.

When it comes to doing blind tastings, it is important to understand that tasting is a skill developed over time. Studies have found that the ability to identify flavors in spirits comes less from the ability to taste and more from having a shared vocabulary with the industry. Doing routine blind tastings will help reinforce how to find those identifiable aromas that can lead us to deduce what the whisky might be.

TNT: With your vast knowledge of global whiskeys and bourbons, what sets Scotch whisky apart in terms of flavor profile and production process?

KINTER: While many national styles of whiskey are based on Scottish production methods, Scotch whisky, to me, is the most diverse of all the different national styles. This diversity is why I pursued scotch over bourbon. Some scotches are fruity and floral (Glenlivet and Glenfiddich), some are sooty or tarry (Ardbeg and Laphroaig), and some are even salty (Oban and Old Pulteney). The Scots have so many stylistic choices they can make between malting, fermenting, distilling, and warehousing that allow them control over whether they create a lighter spirit or something heavier and meatier. Scotches give a strong sense of place, which is what made me fall in love with the spirit of whisky in general.

TNT: Can you highlight some lesser-known Scotch whisky regions, distilleries, or labels that enthusiasts should explore?

KINTER: Campbeltown is perhaps the most iconic of the lesser-known Scotch whisky regions. During the 1880s, this town on the west coast of Scotland was deemed “The Whisky City.” It was the capital of Scotch whisky for blends throughout the mid-1800s before its slow decline in the 1890s. Springbank is the most popular whisky from the region, which can be difficult to find but enjoyable to drink.

I also think anything from the Flora and Fauna Collection from Diageo can be exciting. The whiskies that are in the line are typically used for blends and are rarely bottled under the distilleries’ names. Dailuaine 16 is one of my favorite bottles coming from the Flora and Fauna Collection, and I have a Blair Athol 12 at home.

TNT: From your perspective as someone deeply immersed in the world of Scotch whisky, what’s on the horizon for the spirits industry that readers might wish to know about?

KINTER: We are seeing more and more national styles evolve and new production methods are being introduced to create diversity in flavor profiles. Bourbon is getting involved with finishing their whiskeys with former wine barrels or barrels that previously held other spirits. Scotch is leaning more into almost craft whisky territory with rye starting to make an appearance in products, and different malting processes are being used to get different flavors from the barley. The products on the market are getting increasingly complex and differentiated, and there have never been this many styles of whiskey for a consumer to choose from.

Trends are going in an upward trajectory towards sustainability as the norm and expectation. We’ll probably see more innovations with organic grains, bottles made from recycled materials, renewable energy sources, and finding ways to eliminate or reuse waste. Many distilleries are also pursuing ways to offset CO2 emissions.

TNT: Nemacolin offers a Whiskey Tasting for guests and members. What will a guest learn and enjoy at this experience?

KINTER: The resort’s Whiskey Tasting includes four, one-ounce pours of American whiskey to be tasted over an hour to an hour and a half. The tasting is a great space to ask questions related to whiskey styles and the whiskey industry. At any time — including the tastings — I’m happy to help guide a guest in their knowledge and enjoyment of spirits and cigars.

 

The Curated Context

Ty Kinter’s achievement reflects personal excellence and the resort’s continued commitment to enriching the guest experience by providing expert knowledge and distinction. His mastery adds a new layer of sophistication to Nemacolin’s beverage offerings, inviting guests to explore the world of scotch and whiskey with greater depth and delight.