September 25 and 26, 2019

JAVIER HERRERARUMCONSULTANT S.L

www.rumconsultant.com

BILTMORE HOTEL, CORAL GABLES

Industry EnrichmentSeminars

“The Influences of the next sugar crisis of rum´s industry and their future changes”

Rum industry depends almost entirely on the influence of sugar price.The use of molasses in the rum industry in nearly 99% of the production. The sugar industry will have a tremendous effect on the future of world of sugar cane alcohol. The war against sweet drinks and food with sugar will continue to grow, especially in Europe and in the United States. This will gradually will lead to a change in the sugar industry, as well as the availability and pricing in the molasses. The market tendencies around the world for rum will develop into less sweet rums mostly in the premium sector.

Adviser and consultant of RON, through the company Rumconsultant and Director of the International Rum Conference. Professor of distillates in several entities.

#IRCUSA2019PILSA S.LCARLOS ESQUIVEL“USA rum market: facts, statistics, tendencies and innovations”

www.pilsarums.com

JOSE GOMEZ AND GUSTAVO MENDEZBACARDI

www.bacardi.com

“Environmental sustainability in distilleries” Alternatives for the treatment of the wine drawn from the lees - Systems of anaerobic treatments and generation of biogas- Energetic integration- Fuel- Electricity- Programme of water conservation

- Reduction-Recovery

Market tendencies, innovation and statistics of the rum industry in the United States domestic market. All the data and the answers to the questions of why the rum will grow in the US market.With more than 20 years of

experience in the development and sales of cane distillates for clients around the world. At the moment with presence in the United States, Europe and Scandinavia.

Bacardi Rums Global Master Blender

Operation Manager

#IRCUSA2019

MOISES PEREZA.E.B

www.aeb-group.com

LUIS CASTAÑOSVELEIRO

www.ronveleiro.com

- Typology and characteristics of different vine-stocks of yeasts in theproduction of rum- Nutritional necessities of the yeasts- Nutritional Characteristics of musts- Amino-acid profile related to the aromatic precursors obtained during fermenta-tion.

“Nutritional management on fermentation to optimize the organoleptic profile of distillates.”

General Manager AEB Bioquimical Latin-American (Brazil) 2017 - PresentBiologist with a specialty in MicrobiologyProfessor of Biochemistry at the Federal University of Santa Catarina- Brazil

“Rum evolution, characteristics of blended varieties”.Rum Master of Ron Veleiro, previously was Rum Master of Isidro Bordas and Brugal Group. He can manage to share his work and his time in giving classes at the university.

Development and analysis of the different rum-making processes. Distinguishing elements of the characteristics of blended varieties for the production of rum.

#IRCUSA2019

www.groupechevrillon.com

www.lallemand.com

Daniel Baudin - Rum Master since 1993 previously responsible of the laboratory since 1987Virgine Paupeville - Responsible QHSE & Development

DANIEL BAUDIN & VIRGINE PAUPEVILLETROIS RIVIERES ET LA MAUNY“Rum fermentation and distillation. “Agricole” and its mono-blended rums””

Terroirs, traditions and codes: what is the identity of agricultural rums like? What evolutions are still possible

Distillation is the art of elevating what is subtle, the heart of an alcohol, its spirit.Our rums have been raised based on fortitudes and specific terroirs, selections of cane varieties, creativity, talent or simply domain.,In order to elevate, our rums overcome the difficulties of insular disadvantages, the complexities of economic order or technique.After more than 20 years in this business it is here where I find my thoughts about the essence and significance of my job as Rum Master:- How can we express the notion of terroir in the production of our rums?- How can we preserve and extinguish the richness of the cane through the methods of harvest,fermentation and distillation?- How much of spontaneity, patience and work share the process of revealing a rum?- What is the future of our rums?

ELENA FOSSATILALLEMAND

“Diversity of yeast and production of congeners.”

She will describe how the diversity of the yeast and the conditions of the process affect the production of the aromas and flavors during the fermentation process. Laurea has a (B.S) in Industrial

Biotechnology from the University of Modena (Italy) and a M.S. in Biochemistry from the University of Montreal (Canada). She works as a scientific investigator in Lallemand. As part of the team of I+ D of LBDS Montreal, she is responsible for isolating, selecting and characterizing new vine stocks for the market of distilled drinks.

www.copallirum.com

www.rumconsultant.com

#IRCUSA2019ED TIEDGECOPAL TREE DESTILLERY“Which is the process, the challenges and difficulties of producing and escalating a truly organic rum?” The future of rum depends on the respect of nature and its environment. Ed´s experience of building a rum enterprise that respects the environment through different initiatives, but directing the focus on the fulfillment of all of its products with ecological organic cane is a good guide for other companies.

President and Master Distiller of Copal Tree distillery situated in Belize. He was formed in France in the cognac Domain Privé distillery. Before joining Copal, he ran his own successful distillery in the county of Westchester, New York for 10 years.

RAFAEL GONZALEZSERLICORERA PANAMA“New distillery of brandy: steps to follow from the cane to the barrel”

Factors to take into account at the moment of establishing a new distillery for the production of high quality rums. Reexamination of all the possibilities and variables that will influence the quality of the distillate and therefore to the final characteristics of the rum.Aspects of economic order will also be touched, aspects that influence reduction in minor costs of production and improvement of efficiency without compromising the quality of the rums.

Director of Serlicorera of Panama, Agricultural Engineer, Consultant in Rumconsultant S.L. Almost 30 years of experience in the sugar cane world, the production of alcohols, brandies and rums and a vast experience in consulting and implantation of production projects of alcohols and rums at an international level.

SIMONE MARTINIFRILLI SRL

www.santateresarum.com

“Technological Innovations in Distilleries and in continual distillation”

Experience in the construction of distilleries, systems of energy savings, explanation of some diagrams of flow simplified over various types of vanguard systems (discontinuous as well as continuous, atmospheric as well as vacuum low) based on the different types of rums and distillates that the clients want to produce.20 year’s experience as

exportation manager. Bachelor of Sciences in International Economics and Business and Masters in Science Management

#IRCUSA2019

NESTOR ORTEGASANTA TERESA“Deconstruction of the Solera Method used in the Venezuelan Rum”

Description of the Solera Rum Method Santa Teresa 1796. Comparison with the original sherry wine method in Spain.What contributes to the final quality of the product, the process of the rum Santa Teresa 1796 through the four stages (levels) of the Nursing of the Barrels and one stage of the Nursing of the Caskets at the Solera Warehouse.

Nestor Ortega, Chemical Engineer, Rum Master of C.A. Santa Teresa39 years of experience in the areas of Fermentation, Distillation, Ageing, Blending, Quality, Investigation and Development. Ambassador of the Santa Teresa Rum in the World.

www.frillisrl.com

www.tncoopers.com

SOLEDAD SANCHEZTN COOPERS

www.parkstreet.com

#IRCUSA2019

“ The use of exotic and native woods to add more complexity to the rums.”The use of exotic and or native woods to add more complexity to rums.During the last few years we started to investigate some native woods specially in Chile to find new dimensions beyond the classic oak when making barrels.

On the other hand the use of old barrels of different origins is a long way practice and every day becoming more common.The new challenge is to learn to manage the complexity of different new exotic woods with a wide range of toasting’s.. What can we obtain from it?

This is a mystery that today everybody can discover.

Agricultural Engineer Oenologist. I have exclusively dedicated the last five years to ageing rum with new barrels of French and American oaks and working intimately with the best Latin-American and Caribbean distilleries.Most recently I have started to implement tests with some exotic and native woods. Responsible of distillates and beer markets in TN Coopers.

HARRY KOHLMANNPARK STREET“Routes to market in the US alcoholic beverage sector.”

Expert in the US Market of distilled Spirits, he will show us the way Distilled Spirits brands can access one of the largest markets in the world. His company, Park Street, is a provider of administrative solutions, consultant services, working capital, fulfillment management, exportation solutions, integrated accounting and management of human resources. Park Street services 12,500 distilled spirits and beverage in United States and all the world.

CEO of Park Street, Doctor in Economics, he was previously a strategic consultantin McKinsey & Company, where he worked extensively in the section of consumer goods of quick movement in North America and Europe with a specialty in alcoholic drinks

www.omegapacking.com

#IRCUSA2019GIOVANNI LERA & MEDARDO D´AMBROSIOOMEGA PACKING“ New technology for the filtration of rum and other distillates”

The new tendencies in filtrating will be exposed at this conference. The problems that undergo the precipitations in bottle are going to be examined and solved through modern tangentialfilters

OMEGA PACKING Inc. Mechanic Engineer Regional Director of Projects and Sales

Export Area Manager at VLS Technologies Groups Tangential Spirits and Area Manage in IMESA Undergraduate in Agricultural Sciences and food processing. Master in Nutritional Sciences, Academic Discipline. Agricultural and Nutritional Processing