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On-Grain Fermentation & Continuous Distillation
📅 Date: Thursday, 16 July 2026
🕠 Time: 6pm - 8pm
📍 Location: 25 Greenbanks Rd Bridgewater TAS 7030
Join industry experts John Slattery and Bec Walsh for an in-depth technical exploration of on-grain fermentation and continuous distillation in the production of 100% unmalted wheat whisky. This session will take participants through the complete production process, from grain preparation and milling through to mashing, fermentation, distillation, and stillage management. Attendees will gain practical insights into the opportunities and challenges of working with unmalted grains, the application of exogenous enzymes, and the operation of a Vendome column and doubler continuous distillation system.
Speaker Spotlight
John Slattery – Head Distiller
An experienced whisky producer and product developer, John has worked across whisky innovation, production management, and new product development since 2017. He holds internationally recognised distilling qualifications from the Chartered Institute of Brewing and Distilling (UK).
Bec Walsh – Operations Manager
With more than a decade in the Tasmanian whisky industry, Bec is recognised for her extensive operational and distilling expertise. She holds a Diploma in Distilling from the Chartered Institute of Brewing and Distilling (UK) and has held senior production roles across leading whisky operations.
Important
Enclosed flat shoes are required.
Strong magnets are present on the mill chute and may affect pacemakers.
Ticket Information:
- CIBD Members: Free
- Non-Members: $20
Payment: You can pay online with MasterCard and VISA ONLY.
Terms and Conditions: Please contact the organiser to request a refund.
Enquiries and Contact: Should you need assistance relating to your registration, or if you do not receive a confirmation email within 12 hours, please contact Chatz Samaraweera or call 03 6234 7844.
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