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Distilled spirits have long been a smaller collecting category than fine wine. In recent years, however, this has begun to change.  Most well-established collections feature Scotch whisky, American whiskey, and Japanese whisky; Cognac, and even Navy rum have an audience.  With the burgeoning broad market interest in agave spirits such as Tequila and Mezcal, it may be time to add these to your client’s collections.  In this webinar Charles Curtis, MW, AAA will examine the category and its leading makers, and for good measure (so to speak) it will feature an original cocktail recipe as well.

This is a recording of a webinar previously held live on July 18, 2024.

Appraisers Association of America members will receive 1 C.E. (Continuing Education) Credit.

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By registering for this lecture you acknowledge that the content of this program will be captured in digital format and may be used for both archival and promotional purposes. Submission of your registration authorizes The Appraisers Association of America, its contractors and sponsors permission to use your voice and/or image in any such archival or promotional recording, photograph or streaming activity and to contact you by mail or e-mail.

Author, journalist, and consultant, Charles Curtis is a Master of Wine and the former Head of Wine for Christie’s auction house in both Asia and the Americas. He joined Christie’s in 2008 from Moet Hennessy USA, where he was Director of Wine and Spirit Education. In 2012 he set up his fine wine consultancy WineAlpha to provide advice on varied topics of interest to wine collectors and the trade.

His first book, The Original Grand Crus of Burgundy, was released in 2014, and the second, Vintage Champagne 1899 – 2019 in 2020. His forthcoming book, An Atlas of the Côte des Blancs (with cartographer Steve De Long), will appear next year. He is a board member of the Institute of Masters of Wine, North America and the Appraisers Association of America, and is the Burgundy correspondent for Decanter magazine and a frequent contributor to other publications.

He is the regional chair for Burgundy for the Decanter World Wine Awards (and for 2024 also the acting regional chair for Champagne), and an instructor for Fine Vintage, teaching WSET classes and leading visits to Champagne and Burgundy. He began his professional career as a chef, training at Le Cordon Bleu, Paris, and apprenticing there at the Crillon Hotel and at other restaurants. He hung up his toque at the age of thirty to pursue a career in wine.

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