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Spirits
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F2B - Distilling spirits and recycling effluentsFrom 03 to 06 November
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INT - Sales strategy and international transaction managementFrom 03 to 04 November
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F7 - Mastering customs operations and indirect taxationFrom 12 to 14 November
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LIQ - Create a liquorFrom 17 to 18 November
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F1C - Conducting a tasting: a tool to promote your brand - French/EnglishOn 19 November
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ARO - Flavouring of alcoholic and non-alcoholic spiritsFrom 20 to 21 November
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TOUR - Spiritourism key elements: elaborating your offer, adding brand value, developing direct salesFrom 24 to 25 November
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F1B - Introduction to spirits : production methods and tastingFrom 08 to 10 December
F3 - Mastering the production process and aging of brown spiritsFrom 15 to 17 December
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P1W - Level 2: discovering whiskiesFrom 06 to 09 January
F2C - Creating a distillery: knowing the rules, defining your strategyFrom 12 to 14 January
F6 - Sales strategy: brand identity, distribution networks, digital communicationFrom 26 to 29 January
F2A - Charentaise distillation: a qualitative approach, tasting, conservationFrom 03 to 06 February
F1B - Introduction to spirits : production methods and tastingFrom 04 to 06 March
LIQ - Create a liquorFrom 09 to 10 March
F7 - Mastering customs operations and indirect taxationFrom 11 to 13 March
F2B - Distilling spirits and recycling effluentsFrom 16 to 19 March
F1BL - Cognac: a territory, a profession, its productsOn 20 March
F4B - Stock management: management of the production unit, blending techniques and range creationFrom 23 to 24 March
F3 - Mastering the production process and aging of brown spiritsFrom 25 to 27 March
TOUR - Spiritourism key elements: elaborating your offer, adding brand value, developing direct salesFrom 30 to 31 March
F1C - Conducting a tasting: a tool to promote your brand - French/EnglishFrom 02 to 03 April
P1W - Level 2: discovering whiskiesFrom 27 to 30 April
F6 - Sales strategy: brand identity, distribution networks, digital communicationFrom 19 to 22 May
F4B - Stock management: management of the production unit, blending techniques and range creationFrom 02 to 03 June
F1B - Introduction to spirits : production methods and tastingFrom 08 to 10 June
LIQ - Create a liquorFrom 11 to 12 June
F7 - Mastering customs operations and indirect taxationFrom 16 to 18 June
F2B - Distilling spirits and recycling effluentsFrom 22 to 25 June
F2C - Creating a distillery: knowing the rules, defining your strategyFrom 30 to 02 July
F3 - Mastering the production process and aging of brown spiritsFrom 09 to 11 September
F1B - Introduction to spirits : production methods and tastingFrom 21 to 23 September
F1C - Conducting a tasting: a tool to promote your brand - French/EnglishFrom 29 to 30 September
P1R - Level 2 : discovering rumsFrom 05 to 06 October
F4B - Stock management: management of the production unit, blending techniques and range creationFrom 07 to 08 October
F2D - Distillation: maintaining and controlling gas burnersOn 09 October
F2A - Charentaise distillation: a qualitative approach, tasting, conservationOn 13 October
F1BL - Cognac: a territory, a profession, its productsOn 16 October
F6 - Sales strategy: brand identity, distribution networks, digital communicationFrom 19 to 22 October
TOUR - Spiritourism key elements: elaborating your offer, adding brand value, developing direct salesFrom 26 to 27 October
ARO - Flavouring of alcoholic and non-alcoholic spiritsFrom 29 to 30 October
39, rue Gaston Briand - BP 30037 16130 SEGONZAC Phone : +33 (0)5 45 83 63 30