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NAFFS, CSA and SFC join forces to present a comprehensive,
day-long educational event delivering the most-recent insights into
formulation and regulations, as well as exploring the rich facets of

culture, history and flavors within the alcohol industry.

Agenda: 


11 a.m. – 12:30 p.m.

Sazerac R&D Team Panel
Buffalo Trace Experimental Whiskey Team:  Single Oak Project
Alcohol Liquid Development Q&A


Dive into the world of Sazerac’s R&D Team where team members will have an open exchange of ideas from the audience. Engage with these experts as they field any questions you may have, delving into the intricate realms of Sazerac products, unveiling the nuances of their approach to product development, and navigating the unique flavor challenges encountered in crafting a variety of world class beverages. This interactive session promises a deeper understanding of the craftsmanship behind Sazerac's offerings, providing a rare opportunity to gain insights directly from the innovators themselves.


12:30 p.m. – 1:30 p.m. 
Lunch



1:30 p.m. – 2 p.m.

Pierre-Jean Hellivan
Vigon International

Hellivan will speak about Naturals and how various extraction technologies can add unexpected ingredients to a flavorist's toolbox to deliver intriguing rich notes to spirits in this speakeasy themed discussion.

2 p.m.  – 4 p.m. 



Alison Freedman
DSM Firmenich

Secret Sommelier: Harnessing the Flavorist Palate to Elevate Wine
Freedman will take us through some of the ways we can apply our superpowers as flavorists to cultivate a deeper appreciation of wine. See how working in our industry generates a Somm in all of us, while sharing historical and cultural perspectives about wine.


Colin Blake
Moonshine University
Oxidation & Flavor Development in Aged Spirits

Spirit Training
Blake will explore the impact of barrel aging focusing on the flavor development that happens through the oxidation process. Learn how time in a barrel, interacting with oxygen is one of the most important aspects of the aging process for spirits, and why it is a process that can’t be sped up or skipped.


4 p.m. – 5 p.m.Tour

5 p.m. – 7 p.m Reception



THANKS TO OUR SPONSORS




Call or Fax Us
Phone: 732-922-3218
Fax: 732-922-3590
Email: info@naffs.org

NAFFS
3301 Route 66
Suite 205, Bldg. C
Neptune, NJ 07753

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