Saturday October 16, 2010
Hosted by Bayliss Lavender Ranch

Biggs CA

 located two hours northeast of San Francisco/Bay area

 

 

 

 

"One of the world's top ten distillers" Spirit Journal

"The Balance is incredible, one of a kind" Wine Enthusiast
 "Superb, arresting, some of the worlds finest" Bon Appétit

 

This is a great opportunity to mix with your fellow “spirits” industry professionals.

 

Expertise in all aspects of production of various brandies and other distilled spirits from Hubert Germain-Robin including: Preparation of base wines and other raw materials for distillation; Distillation with the alembic pot still; Selection, preparation, and use of a wide range of European and American Oak barrels; Aging and cellar management, including temperature and humidity control and Reduction and blending of spirits. His lecture will include different ways to distill (direct fire, stea, bain-marie) distillation of different materials i.e.: plants, grapes, fruits.

 

This is the kind of class you have been waiting for!!!  By far the industry's best hands-on, in-depth training with the industry's leading expert.  Roll up your sleeves and get to work on learning how to distill from a famous French cognac maker Hubert Germain-Robin.

 

 

Phone: 530-868-5467 x4