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The Tasmanian Whisky Academy

12 August 2017 @ 8:30 am - 3:00 pm UTC+11


This short course, created by the Tasmanian Whisky Academy in partnership with the Launceston Distillery, will take students on the course through the process from barley to barrel.

Covering specifically the mashing process, distillers cuts and the role of the barrel, Launceston Distillery?s distiller Chris Condon will talk about the process and journey, how to get the mash perfect for distilling, the secrets to finding the ?heart? of the whisky and how this translates to a whisky that matures into a delicious drop when it?s ready for your glass at the bar. Students will help fill the barrel at the end of the day and take a special memento home from the distillery. Also, includes morning tea and lunch.

When: Saturday 12th August
Where: Launceston Distillery, Western Junction
Time: 8:30 am ? 3:00 pm
Cost: $275 per person
Pax: Limited to 12 people

Safety material will be provided on the day and participants are asked to wear practical boots as it is a working distillery and practical, warm clothes. Participants must be aged 18 or over. Discreet tastings of wort and new make will occur during the day to educate students on the differences.



12 August 2017
8:30 am - 3:00 pm UTC+11
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Launceston Airport
Hangar 17, Launceston Airport
Western Junction, Tasmania Australia
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