Mark Nicholson

Mark has been involved in the Tasmanian spirits industry for about 20 years and has worked closely with Bill Lark both at Lark Distillery and consulting with many start-up distilleries in Australia and New Zealand.

Mark has been teaching the Tasmanian Distilling Course since its inception at Lark Distillery, later at Redlands and currently at Old Kempton Distillery. International distillery tours have also been part of Mark’s offerings and he has guided tours in Japan, Taiwan, Scotland and Ireland. Although single malt is his long suit, Mark also has a great passion for rum and has consulted at various Australian distilleries producing rum in recent years. With a lifetime of experience in the food industry, Mark brings a wealth of knowledge in food and beverage manufacture and judging having served on many judging panels across the industry and consulted with individual producers throughout Australia.