Wednesday, June 20, 2007

Seminar Chair: Roger Boulton, University of California, Davis
Assisted by: James Kennedy, Oregon State University

This unique seminar will offer descriptions of the range of major spirits from tequila and pear brandy to American whisky, Scotch whiskey, aged rum and Cognac. The origin of each spirit class will be presented. The production and aging practices that contribute to their distinctiveness will be described briefly for each tasting.  The seminar will be led by Roger Boulton, this year’s J.F. Guymon Lecturer. Boulton teaches the only university course offered on the production of distilled spirits from fermented beverages.

The tasting will include one example for each product offered and may include spirits such as St. George Pear Brandy, Laphroaig Scotch Whisky (12 yrs+), Remy Martin Cognac (XO or VSOP), Anchor Junipero Gin, Patron Silver Tequila and Pyrat Rum. The distilled beverages offered in the tasting will be chosen based on Professor James Guymon’s legacy at the University of California, Davis. Professor Emeritus Guymon was an enologist who devoted 38 years to teaching, research and service in the area of brandy production and wine biochemistry.

This event is offered with a separate registration fee. You must be 21 years of age or older to register for and participate in this seminar. There will be an enrollment maximum of 200 people and a minimum of 50 people for this seminar to take place.