Hubert Germain-Robin is the creator of the Germain-Robin brandies, author of “Traditional Distillation: Art and Passion”. He is recognized and respected worldwide for his brandies and eaux de vie, and one of the few people who can truly wear the title master distiller. The week-long workshop will combine traditional techniques of Cognac-style brandies with three decades of experience in working with New World varietals to create new flavor profiles. The workshop addresses the conditions a craft distiller must be mindful of in the vineyard, the winery and throughout distillation. In keeping with the traditional methods of distillation the participant is encouraged to use all their sensory perceptions in creating their product. Participants will get hands-experience with fermentation, distillation, barrel management and blending. A variety of tastings will include eaux de vie from different varietals of grape, Cognac, Armagnac, American brandies, and wines appropriate for distilling brandy. The course will be conducted on the Charentais alembic still at McMenamin’s Cornelius Pass Roadhouse Distillery.
Participants will stay October 18-23, at McMenamin’s Crystal Hotel in downtown Portland.