Freelancer profile translated to English.
Back to original languageAbout Nicolas
Spirits and non-alcoholic beverage consultant.
Seek expert support for your beverage projects!
New product development, improvement of existing products, process implementation, distillery creation.
10 years of experience in all types of beverages, with and without alcohol.
My technical approach allows me to intervene on all your processes, from raw material to finished product: maceration/infusion, fermentation, distillation, aging, blending, up to the final use of the product (cocktails, pairings, etc.), while adopting a marketing approach in parallel at each stage.
I also offer technical training for professionals and enthusiasts, adapted to different audiences:
- Interventions in schools (hospitality, oenology, sommelier, food engineering).
- Training for individuals, associations, or companies.
- Hosting masterclasses, blending workshops, technical tastings, and cocktail/pairing sessions.
Why work with me?
With international expertise and multilingual proficiency (bilingual English, professional Spanish), I help you to:
- Gain efficiency (time and cost).
- Improve the quality of your products.
- Boost your competitiveness in the spirits market.
I am available for one-off missions, project support, or connections with qualified professionals.
Want to collaborate?
Contact me to turn your ideas into commercial success.
French
Native or bilingual
English
Native or bilingual
Spanish
Conversational
Can work on-site
Clermont-Ferrand (up to 50km), Paris (up to 50km), Lyon (up to 50km), Marseille (up to 50km), Bordeaux (up to 50km)
Experience
- NM Spirits ConsultingConsultantWINE AND SPIRITSJuly 2022 - Today (3 years and 11 months)Consultant for the spirits industry: Products & Processes | Passion & Expertise Development of new products, improvement of existing products, range development, implementation or improvement of processes, distillery development and more! Come benefit from my multi-product and multi-environment experience.
- Maison FerrandHead of Research and DevelopmentWINE AND SPIRITSJanuary 2016 - June 2022 (6 years and 6 months)Bonbonnet, 16130 Ars, FranceDepartment manager (team of 3 persons including a PhD) | Responsable du service (équipe de 3 personnes dont un docteur) New product development | Développement nouveaux produits Applied and fundamental research on all kind of spirits and their making processes | Recherche appliquée et fondamentale sur tous types de spiritueux et leurs procédés de fabrication Technical education and tastings | Formations et dégustations techniques Sensory and physico-chemical analyzes | Analyses sensorielles et physico-chimiques Studies from soil to glass | Etudes depuis la terre jusqu'au verre
- Pernod RicardResearch on Cognac eaux-de-vie and winesWINE AND SPIRITSJanuary 2012 - January 2016 (4 years)Cognac, FrancePhD (CIFRE contract), collaboration between: INRAE - Centre for Taste and Feeding Behaviour, Pernod Ricard Research Center, Martell & co Physicochemical and sensory analyses of wines and spirits of cognac
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Education
- Doctorate degree, Food scienceINRAE Dijon2016Doctorate degree, Food science
- Master of ResearchAgroSup Dijon2012Research Master 2, in Food science, sensoriality and behavior