3-day Brandy Distilling Master Class

Saturday, March 24 through Monday, March 26, 2018







McMenamins Cornelius Pass Roadhouse Distillery, 4045 Cornelius Pass Road, Hillsboro, Oregon


Instructor: Hubert Germain-Robin, Master Distiller and Blender

This three-day advanced class offers a rare opportunity to study with Master Distiller & Master Blender Hubert Germain-Robin, International Consultant, creator of world-renowned Germain-Robin brandies and author of “Traditional Distillation: Art & Passion” and “The Maturation of Distilled Spirits: Vision and Patience.” Germain-Robin reveals many of the secrets of slowly nurturing the distilled spirit to create a supple round flavor and pleasant mouth feel. The workshop will combine traditional techniques of European-style brandies with four decades of experience in working with New World fruit to create new and interesting flavor profiles. The workshop addresses the conditions a craft distiller must be mindful of throughout distillation and maturation.

Topics to be discussed in the class include:

Varieties of grapes and apples for brandy production

Fermentation for brandy

Distillation on a traditional alambic Charentais pot still

Warehousing & maturation

Advanced blending techniques, including slow water reduction

Use of boisé and petite eaux.

How to work with different varieties of grapes and apples

Sensory analysis of new-made spirits, aged spirits, and boisés

A variety of tastings and nosing for sensory analysis of eaux de vie

$2,500 fee includes:

        • 3 days of hands-on distilling instruction at  Mc Menamins’ Cornelius Pass Roadhouse Distillery
        • Lunches on workshop days
        • Hotel on Friday, Saturday and Sunday nights (details to be sent prior to workshop)
        • Transportation between hotel and distillery



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Conference registration required to enroll in workshop.