DISTILLING 101 FIELD TRIP (on and off-site)

Distilling Field Trip Schedule:

This course kicks off with a classroom style morning session at the Convention Center. Discussion includes pot distillation for the production of brandy, eau de vie and infusion to produce fruit brandies and column distilling for the production of vodka and gin. The course will cover techniques on how to produce quality vodka from grapes. Instruction is provided by Hubert Germain-Robin of famed Germain-Robin, one of the world’s top ten distillers and Bill Owens of the American Distilling Institute.

You’ll then be escorted through the trade show to visit distilling exhibitors and enjoy a bite of lunch.

Afterwards, you’ll board a bus to take to you on a guided tour of distillery Sitll 630 in St. Louis, Missouri, www.still630.com.

Courtesy of Hillbilly Stills/HBS Copper

About Hubert Germain-Robin:

• 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 world’s finest. —BON APPETIT

Germain-Robin's family began producing Cognac hundreds of years ago under the name Jules Robin & cie. He says, "The heritage of Cognac is in my blood." He sharpened his skills through study and apprenticeship in the traditional methods of Cognac then sought the freedom of experimentation and expression in California. He produces spirits from a far wider range of wine grapes, fruits, and regions than would have been possible had he stayed at home. After 25 years he can honestly say that “Germain-Robin” is one of the New World’s most accomplished spirits, and is proud to compare his products with any others anywhere.

Germain-Robin's expertise is in all aspects of production of various brandies and other distilled spirits including preparation of base wines and other distillates. Distillation includes selection, preparation and use of a wide range of European and American Oak Barrels, aging and cellar management, including affects of temperature and humidity, and reduction and blending of spirits.

His regional experience includes Cognac with years of practice with the different methods of distillation and with wines from the 5 different Crus (Appellations) of the Cognac region and California where he has distilled 30 premium varietals of grapes from a wide range of California regions plus various other fruits including apples and pears.

His training includes:

• Certified by School of distillation at the “Foundation Fougerat” – Station Viticole de Cognac.
• Certified by School of Tasting at “Organization Economique de Cognac” under Master Pierre-Alain Gardrat.
• Formation in Viticulture & Vinification at Lycée Agricole de Saintes.
• Training under Master Blender Pierre Frugier of Martell Congac de Saintes at successive stages of production.

About Bill Owens (Moderator):
Bill Owens has many achievements to his credit in his life so far—among them are: photographer, photojournalist, brewer, distiller and publisher.

A recipient of a Guggenheim fellowship and two NEA grants for his photography, Bill is best known for his work "Suburbia," considered one of the top 100 seminal photographic books of the twentieth century. Seven monograms of his photographic work have been released by various publishers. His photographic work is collected by many museums internationally.

In 1983, Owens founded Buffalo Bill's Brewery in Hayward, CA—the first brewpub in California since prohibition. In 1992 he wrote "How to Build a Small Brewery" which sold 30,000 copies. He later founded Beer and American Brewer, which he published for 14 years reaching a circulation of 7,000.

In 2003 Bill founded the American Distilling Institute (ADI) which promotes the art of craft distilling. Attendance at its annual conference has grown exponentially from 86 attendees the first year to over 900 at last year's 10th anniversary conference. He has been responsible for creating a vibrant community of distillers and vendors who are all contributing to the recent boon in the craft distilling movement. ADI's Distiller magazine is a quarterly with a press run of 4,000 and produces an annual Resource Guide and Directory of craft distillers and suppliers to the industry. The book-publishing arm of ADI, White Mule Press, has 20 titles in its library that cover technique, history and appreciation of craft distilled spirits.

For his dedication to educating and inspiring young brewers and distillers while being an innovator in the craft distilling industry, in 2013 Owens received a Lifetime Achievement Award in Craft Distilling at The International Craft Brewing and Distilling Convention in Dublin, Ireland.

At the age of 75 Bill still looks forward to working with his son Eric to build a craft malthouse.

About the American Distilling Institute:
The Voice of Craft Distilling. The American Distilling Institute (ADI) is the oldest and largest organization of small-batch, independently-owned distillers in the United States. Founded in 2003 by Bill Owens, the organization has grown from a few dozen distillers to 750 paid members. Approximately 900 people attended ADI’s 10th Anniversary 2013 Conference in Denver.

Its Mission: To promote and defend the art and enterprise of craft distilling. Through its programs of economic development, academic research and education, ADI generates greater public awareness and appreciation for the quality and variety of artisan spirits and brings greater benefits to the larger society in which we live.