THE NEW FRONTIER OF AMERICAN SPIRITS WORKFORCE EDUCATION U N I F Y I N G S TA N D A R D S F O R A M E R I C A’ S
DISTILLING WORKFORCE
WRITTEN BY KEVIN C. BALDRIDGE PH.D.
> C E RT I F I E D S P I R I T S JUDGE
> C E RT I F I E D S P E C I A L I S T OF SPIRITS
> WHISKEY SOMMELIER
> MASTER OF WHISKEY
> EXECUTIVE BOURBON S T E WA R D
T
he list goes on, and the options for getting trained and certified in the world of spirits seem endless. With the growth of the American spirits industry over the last two decades, the supporting industry for workforce training providers has grown too. The breadth of offerings provides workers with unprecedented opportunities, but it also presents a major challenge when making the right choice. Whether it’s an employer seeking qualified talent or a professional looking to advance their career in the spirits industry, understanding the training landscape is essential. 30
THE SPIRITS E D U C AT I O N LANDSCAPE One of the first certification programs available for spirits education began in 1969 with the Wine and Spirits Education Trust (WSET) launching three levels of qualifications for wine and spirits industry workers to meet the educational needs for the United Kingdom’s wine and spirits industry. Since then, the focus of WSET training has expanded into different sectors of
the global beverage alcohol industry, such as beer and sake, becoming one of the most widely recognized qualifications for industry professionals and enthusiasts. The WSET qualifications (Level 1, 2, and 3 awards) focus on an appreciation of many spirit categories with practical training components focused on sensory and further connecting to theoretical understanding of distilled spirits production at the higher qualification levels. The Chartered Institute for Brewing and Distilling (CIBD), another prominent international provider of spirits education, offers three levels of qualifications that are more focused on the science and engineering aspects of production processes. Both of these programs provide clear outcomes for completed qualifications, but their focus on global or UK-based markets may not always encompass the needs of many American spirits workers and employers. Within the United States, the spirits education landscape is widely variable. Several universities offer credit-bearing programs in fermentation or distilling, providing opportunities for graduates to prepare for entry into the spirits workforce. However, it can be a challenge for working professionals in the industry to balance their schedules (and budgets) when it comes to college or graduate coursework. Looking outside of traditional academic environments, there are more accessible opportunities for full-time workers. Some examples, like the Executive Bourbon Steward and the World of Whisky Level One qualification, focus on training participants’ palates with some level W W W . ARTISANSPIRITMAG . C O M