The National Association of Flavors and Food-Ingredient Systems (NAFFS)
The Society of Flavor Chemists (SFC)
And
The Chemical Sources Association (CSA)
Are pleased to announce their upcoming Midwest joint meeting
Bootleggers & Bourbon Tour
Thursday, April 14 – 12 Noon - 9 p.m.
At The Syndicate
18 East 5th Street, Newport, KY 41071-1618
The agenda for the day is as follows:
12:30: Shuttle bus for CVG Marriott guests to The Syndicate, Newport, Kentucky
12:00: Meeting registration begins for all attendees - The Syndicate
1:30-2:15: CSA Association Technical Meeting and Presentations
Kent Zeller - Sr. Staff Scientist/ Flavor Chemist Hershey
Speaker Topic: Whiskey from the Flavorist's View
Mr. Zeller will present on whiskey flavor development over the years, from a Flavorist's perspective. He will guide us through the evolution through blotter demos to sniff our way through whiskey flavor development history.
2:15 - 3:00: NAFFS Presentations
David Llodra - Research and Development, Director, Oak Solutions
Speaker Topic: Oak chemistry
Kyle Sullivan - Assistant Director of Sales, Oak Solutions Group
Mr. Sullivan will give a presentation of tru/tan oak extracts. Tru/tan proprietary blends of gallo and ellagic tannins are designed for use at different stages of wine-making.
3:15 - 4:45: Newport Bootleggers & Bourbon Tour
5:00 - 5:30: SFC Meeting
5:30 - 6:45: Cocktail Hour - music by Ricky Nye
Open Bar sponsored by: Flavor Producers
RICKY NYE (Rick Neiheisel) was born in Cincinnati in 1956, and was bitten by the music bug at the age of five. His musical journeys on piano, organ & accordion have landed him on countless recording sessions and as accompanist to renown blues artists such as James Harman, Junior Watson, Jason Ricci, Francine Reed and Darrell Nulisch. Performing in both group and solo settings, from his solo performances he has won BEST SOLO ACT in the 2001 & 2002 CAMMY Awards, along with BEST BLUES/R&B INSTRUMENTALIST in 2002 CAMMYS, and BEST BLUES/R&B ARTIST in the 2000, 2001, 2004, 2005 & 2010 CEA Awards held by CityBeat Magazine.
6:45 - 7:45: Dinner (register here)
7:15- 7:45 - Dr. Gary Reineccius,
Professor and Head Dept. of Food Science and Nutrition, Univ. of Minnesota
Speaker Topic - In May we will launch a new Flavor Research and Education Center at the University of Minnesota. The mission of this Center is to offer global research updates, innovative research solutions, and continuing education to its members.
7:45 - 8:30: Steve Hughes, Master Distiller for Woodford Reserve, Brown Forman
Speaker Topic: The Making of Bourbon Whiskeys and the Effect Different Woods have on the Maturation of Bourbon Whiskeys
Mr. Hughes' presentation will be interactive as he will be bringing various materials for us to smell and taste as he presents.
9:00: Shuttle departure to the Airport Marriott
Program details are available at: www.flavorchemist.org, www.chemicalsources.org, and www.naffs.org.
Please use the response form for dinner choices and payment information.
Hotel reservations for the Cincinnati Airport Marriot, Hebron, KY can be made by calling the hotel directly at 1-859-586-0166.
Rooms will be available at a rate of $109.00/night plus tax, but space is limited at this rate.
Forms and attachments may be downloaded via the following links:
