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Thursday, July 21 • 3:00pm - 4:30pm
Citrus Complexity: From Grove to Glass

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Think you know your Meyers from your Almafi’s? Join us to test your Citrus knowledge with five citrus experts from around the globe. Citrus has remained a pivotal ingredient in cocktails since its initial inception. From the squeeze of a lime, to the zest of an orange, this fruit is integral behind the bar. But how many of us truly understand citrus? In this seminar attendees will be presented with an in-depth look into the history and anatomy of citrus that includes the species history going back to the “Original Four” Citrus fruits, from which all citrus today can trace their origins. This understanding can embolden you to experiment far beyond basic citrus varietals with confidence. Attend this seminar for the opportunity to experience rare, experimental, and hybrid citrus varietals from one of the largest citrus collections in the world, the Citrus Variety Collection [CVC] at University of California, Riverside. The CVC has roots that date back to 1910 as the citrus industry began to take root within CA and was originally a way for the migrant Midwest farmers to research and learn how to grow citrus in the area. Today, the collection is home to nearly 1,100 different citrus varietals, some of which can only be found in the CVC Grove. It is the most diverse collection of citrus fruits in the world, and due to restrictions on the transportation of citrus fruits and rootstocks, it will never be able to be recreated anywhere else in the world. The collection is a true historical treasure and home to vast citrus research and knowledge. We will provide a citrus field guide full of information on the unique varietals featured during the seminar from the UCR CVC Grove. Guests of this seminar will also go home with a fragrance inspired by a unique varietal from the CVC Grove custom designed by Givaudan’s Fine Fragrance team. We will dive into the challenges unique to citrus involving oil extraction, acidity levels, oxidation, changes in pH, enzymatic bittering and changes in volatile aromas. A large majority of the characterizing flavor in our favorite citrus varietals live in the plant’s outer peel, or zest. With this in mind, we will turn next to focus on the process of natural citrus flavor extraction methods, from which citrus oils are derived, relevant to both commercial spirit production and behind-the-bar scale. During the seminar, you will have the opportunity to taste two daiquiris to compare and contrast the different approaches to the citrus consistency issue. First, we will serve a freshly squeezed lime daiquiri. Next, will be a daiquiri featuring natural flavor and acid. In closing, we will serve two signature daiquiris that utilize both approaches in perfect harmony to kick off the Q&A segment. Ultimately, you will leave this seminar with four key takeaways. The first is a unique opportunity to explore the history of all citrus and experience the profiles of rare and exotic citrus. The second is a firmer understanding of the inherent citrus challenges. Third, you will gain awareness into various citrus flavor extraction tools along with guidance on how to choose the best method based on the desired output. Lastly, you will have the ability to achieve more consistent results as you continue to work with citrus.

avatar for Ronaldo Fierro

Ronaldo Fierro

President/Owner, Fierro Foods/ W. Wolfskill
Ronaldo Fierro is currently the owner of a small restaurant group located in Riverside, CA. He opened his first restaurant The Salted Pig in 2011. Following the success of TSP Fierro Foods opened W. Wolfskill, a modern craft cocktail bar with an emphasis on local and experimental... Read More →

avatar for Bryan Bruce

Bryan Bruce

Bryan Bruce is a Southern California native, growing up in one of the country's premiere citrus regions, Redlands, CA. He was deep rooted in horticulture from an early age having access to family members in the Extension Master Gardener Programs. He first started in the hospitality... Read More →
avatar for Iain Griffiths

Iain Griffiths

Business Manager, Mr Lyan Ltd
Iain Griffiths has been involved in the hospitality industry for over ten years. He has extensive knowledge of all aspects of the business from his experience in his native Australia where he not only oversaw the opening of several bars and clubs, but also the creative aspect of the... Read More →
avatar for Jim Hassel

Jim Hassel

Flavor Creation and Application, Givaudan Flavors
I have worked in the Flavor Industry fro 38 years. I started my career with Fritzsche Dodge and Olcott which was purchased by Givaudan in 1990. I have done citrus flavor development for all flavor segments. Since 2000 my focus has been beverages. My expertise is on citrus raw... Read More →
avatar for Tracy Kahn

Tracy Kahn

Curator, Givaudan Citrus Variety Collection Endowed Chair, University of California, Riverside
Tracy Kahn is the curator and Givaudan Citrus Variety Collection Endowed Chair for the University of California, Riverside Citrus Variety Collection. This living collection is one of the world's most diverse living collections of citrus and citrus relatives. Tracy Kahn and Mikeal... Read More →

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Our name is an invitation to engage your senses. We develop tastes and scents that delight consumers the world over. Givaudan captures the essence of the moment, bringing you memorable flavours and fragrances, to be enjoyed throughout the day. We are proud to be the industry leader... Read More →

Thursday July 21, 2016 3:00pm - 4:30pm CDT
Iberville Room at the Hotel Monteleone