Hands-on Apple Brandy Distilling Workshop








October 15-20, 2017, at Tuthilltown Spirits, Gardiner, NY.


Instructor: Hubert Germain-Robin

This week long 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 apples for brandy production
  • Fermentation for brandy
  • Distillation on a traditional alambic Charentais pot still
  • Warehousing & maturation
  • Advanced blending techniques, including slow water reduction from the barrel to bottle, the use of boisé, etc.
  • How to work with different varieties of apples
  • Sensory analysis of new-made spirits, aged spirits, and boisés
  • A variety of tastings and nosing for sensory analysis of eaux de vie


Participants will stay October 15-20 (departures Friday 20th), at the Minnewaska Lodge in downtown Gardiner, New York.


Cost: $3,900 – includes instruction, hotel, bus tour of local distilleries, breakfast, lunches and celebration dinner on Thursday night. Workshop registration also includes 1 year membership in ADI.




For more information, contact:

  • Andrew Faulkner – 415-517-7377 – drew@distilling.com 
  • Anne-Sophie Whitehead – 973-698-4861 – annesophie@distilling.com


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